Peanut Butter & Raspberry Chocolate Fondants
(17 Mar 2016)

Peanut Butter and Raspberry Chocolate Fondants Expresso
Peanut Butter & Raspberry Chocolate Fondants

Recipe by Gabriella Esposito

Cocoa powder (for dusting)
200g dark chocolate (70% min)
100 unsalted butter, cut into small pieces
2 large eggs
2 large egg yolks
110g Selati Caster Snow
35g plain flour, sifted
1 tsp peanut butter per serving (4 tsp altogether)
1 tsp fresh, chopped raspberries per serving (4 tsp altogether)

1. Preheat oven to 200 degrees C. Grease 4 dariole moulds and neatly dust them with cocoa powder.
2. Place the chocolate and butter in a pot over a gentle heat and stir until the chocolate has melted. Allow to cool to room temperature.
3. Put the eggs, egg yolks and sugar into a mixing bowl and stir until combined. Stir in the melted chocolate and then fold in the flour.
4. Spoon the mixture into the dariole moulds halfway. Carefully add peanut butter and chopped raspberries into the centre of the mould. Spoon the remaining fondant mixture over this to seal. Fill to just below the top line as the fondants will rise significantly. Give the lip of the mould a gentle wipe to ensure the fondants rise perfectly.
5. Place in the fridge for an hour then bake for 15 minutes or until the fondants have risen and spring back to the touch. Take them out of the oven and leave to cool for a minute or two so that the moulds are easier to handle.
6. To remove, gently loosen the edges with a knife, then place a plate on top and gently flip over. Dust with cocoa powder to serve.


Watch the recipe here:




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