Mum and I were emailing last week as we were finalising what we would be eating on Christmas day and who would be making what.
This is a (lightly edited) portion of our email:
Sent: Tuesday, 10 December 2013
Subject: Re: Christmas Cooking!
Sounds good! What about dessert? :)
On 10 Dec 2013, Mum wrote:
Oh yes…sorry I always forget about dessert.
Mum often forgets about dessert because she doesn’t have a big sweet tooth. Lucky she has me, because I NEVER forget about dessert. Even when we have stuffed our faces full of delicious Christmas food and probably broken into those truffles earlier in the day, I still want some kind of dessert to end the meal.
Chocolate fondants are actually a great make ahead dessert, because they need some chilling time in the fridge beforehand to help with ensuring you get a nice runny and melty centre. If you are catering for a reasonably small group of people and have enough ramekins or moulds of the same size, then these would be a great Christmas day dessert.
The candy cane ice cream was inspired by my candy cane chocolate bark recipe. It’s simple to make, can be prepared well in advance, the coldness contrasts so well with the warm, gooey centred fondants and of course, the peppermint candy canes are not only festive, but a classic pairing with the chocolate.
It wouldn’t be Christmas without candy canes!
Place the candy canes in a sealed plastic bag and then break them up with a rolling pin or pestle until they are in large chunks.
Mix the broken up candy canes into the melted ice cream and re-freeze. Easiest candy cane ice cream ever!
Grease and dust your ramekins / moulds with butter and sugar. This will help the fondants tip out nice and easily. You can just serve the fondants straight out of the ramekins as well though.
I used a half and half mix of dark and milk chocolate. Milk for the sweetness and dark for the richness. You could use just milk or just dark, but you might need to increase the sugar a bit of you use all dark, as it’s less sweet.
Don’t be a numptie like me and put big chunks of butter into the chocolate to melt. Smaller chunks of chocolate will melt quicker than chunks of butter, so make sure you cut your butter into smaller pieces to melt them together more easily.
You do need a lot of eggs for this – 3 whole eggs plus 3 extra yolks. You can freeze or refrigerate the spare egg whites to use another time.
Melt the chocolate and butter, then set it aside while you whisk the eggs and sugar so that the melted chocolate mix isn’t too hot when added to the eggs.
You know where that spoon went? In my mouth!
After filling the prepared moulds 3/4 full, the fondants can now go into the fridge for at least 2 hours and up to overnight. If refrigerating overnight, cover the ramekins with plastic wrap. They do need to come out of the fridge about 1/2 an hour before you cook them though, or the cold ramekins could crack in the hot oven.
Runny chocolate centre. Classic chocolate fondant.
Chocolate Fondants with Candy Cane Ice Cream
For the Candy Cane Ice Cream
Ingredients – Serves 4-5
- 2 cups of good quality vanilla ice cream
- About 6 regular sized candy canes, unwrapped
- Remove the ice cream from the freezer and sit on the bench until it is very melted and soft. This should take around 40 minutes.
- Once melted, transfer from the container to a large mixing bowl.
- Place the candy canes in a sealed plastic bag and then break them up with a rolling pin or pestle until they are in large chunks.
- Reserve some of the candy cane chunks to garnish the fondants if you wish.
- Add the crushed candy canes to the melted ice cream and mix together well.
- Transfer the melted ice cream mix back to the original container or a clean, sealable container.
- Seal with a lid and then freeze for at least 3 hours until completely set again.
- Serve scoops of the candy cane ice cream with the chocolate fondants.
- Ice cream will keep well in the freezer for at least 2 weeks.
For the Chocolate Fondants – Adapted From Everyday Gourmet
Ingredients – Serves 4
- 75g of milk chocolate, broken into chunks
- 75g of dark chocolate, broken into chunks
- 150g of unsalted butter chopped into pieces plus extra to grease moulds
- 3 eggs
- 3 egg yolks
- ¼ cup of fine white sugar plus extra to dust moulds
- ¼ cup of plain flour
- 2 tbs of cocoa powder
- pinch of sea salt flakes
- Grease four 1 cup capacity ramekins with butter, then dust them with sugar.
- In a small saucepan over low heat, melt both of the chocolates with the butter. Stir until it is smooth and completely combined. Set aside to cool slightly.
- Whisk the whole eggs and egg yolks with the sugar until it’s frothy and the sugar is mostly dissolved. This should take around 30 seconds of hard whisking.
- Add the slightly cooled, melted chocolate mix and stir gently to combine.
- Add the rest of the ingredients and fold in gently until just combined.
- Pour into the 4 prepared ramekins, filling them up to the ¾ full point.
- Refrigerate the fondants for at least 2 hours and up to overnight. If refrigerating overnight, cover the ramekins with plastic wrap.
- Half an hour before you are ready to cook the fondants, remove them from the fridge and set on the bench. Preheat the oven to 200°C.
- Once the fondants have been out of the fridge for half an hour, bake them in the oven for 12-14 minutes or until only the middle of the fondants are still runny.
- Serve hot, either unmoulded on a plate or directly from the ramekin. Serve with the candy cane ice cream. Garnish with extra broken up candy canes if you wish.