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Chocolate Fondant with Egg Nog
Recipe by Sam Ciaravolo
- Steps
- Ingredients
Steps
- Preheat oven to 160ºC. Lightly grease 2 dariole moulds and dust with cocoa powder.
- Melt chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Remove from the heat, set aside to cool slightly.
- In a separate bowl, whisk eggs and sugar until pale. Add melted chocolate and sifted flour to mixture, carefully fold to combine. Divide between prepared moulds, bake for 12-15 minutes.
- For boozy egg nog, place the vanilla bean and scraped seeds in a saucepan with the milk and cream and heat until almost boiling. Remove from heat and set aside.
- Whisk together the egg yolks, sugar, bourbon and cognac in a large bowl, then slowly whisk in the hot milk mixture. Pour the egg nog into a clean saucepan, and remove and discard the vanilla bean. Stir with a wooden spoon over very low heat until egg nog thickens enough to coat the back of a spoon.
- Strain into a clean bowl, whisk over a bowl of ice until cool.
- To serve, un-mould fondant into centre of plate, pour egg nog around, top with a small amount of grated nutmeg and sifted icing sugar.
