Liam Tomlin's warm chocolate fondant recipe | WW TASTE
This warm chocolate fondant is a genius recipe from Liam Tomlin’s cookbook, Tapas. Serve with a quenelle of chocolate sorbet for a decadent dessert. Try it.
Ingredients
- 20 g unsalted butter, melted, for lining moulds
- castor sugar for lining moulds
- 200 g dark chocolate, with 60% cocoa solids, finely chopped
- 200 g unsalted butter, softened
- 4 medium-sized free-range eggs
- 4 medium-sized free-range egg yolks
- 200 g icing sugar, sieved, plus extra for dusting
- 55 g plain flour
- 35 g good-quality cocoa powder
- for the chocolate sorbet
- 400 ml water
- 100 ml milk
- 150 g castor sugar
- 40 ml glucose
- 30 g cocoa powder
- 100 g dark chocolate, chopped
- 1 bunch fresh mint
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