CHOCO FONDANT

CHOCO FONDANT

INGREDIENTS :

• 1 BIG CUP- DARK CHOCOLATE
• 1 CUP- UNSALTED BUTTER
• 2-3 LEAVES- BASIL
• COCOA POWDER FOR COATING
• 2 TBSP- MILKMAID
• 4- EGGYOLK
• 3 TBSP- REFINED FLOUR (MAIDA)
• VANILLA ICECREAM
• RUM

METHOD :

1. TAKE DARK CHOCOLATE AND UNSALTED BUTTER IN A DOUBLE BOILER (Place a BOROSIL bowl over a pan of barely simmering water) AND WHISK IT.
2. TAKE 2 MOULDS/RAMEKINS AND GREASE IT WITH MELTED BUTTER.
3. NOW SPRINKLE COCOA POWDER ON IT SO THAT MOULD IS COVERED WITH WHOLE OF IT AND THEN REMOVE EXCESS OF COCOA.
4. WHEN CHOCOLATE MELTS FULL THAN REMOVE THE BOWL FROM DOUBLE BOILER AND ADD BASIL LEAVES AND MILKMAID IN IT AND WHISK WELL.
5. NOW IN A SEPARATE BOWL ADD EGG YOLKS AND WHISK WELL UNTIL THICK. ADD REFINED FLOUR AND WHISK WELL.
6. Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
7. POUR THIS BATTER  IN MOULDS/RAMEKINS AND PUT IT IN A PREHEATED OVEN AT 180℃ FOR 10 MIN UNTIL THERE IS CRUST FORMED ON IT.
8. REMOVE THE FONDANT FROM THE MOULD ON A PLATE AND PLACE A SCOOP OF ICE CREAM ON IT.
9. NOW TAKE A SPOON OF RUM AND HEAT IT ON FLAME CAREFULLY AND PUT IT ON ICE CREAM.
10. MAKE A CUT ON A SIDE OF IT.
11. YOUR TASTY CHOCO FONDANT IS READY.
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YOU CAN BUY ABOVE PRODUCTS FROM LINK :

• morde Dark Chocolate Slabs Solid (400 g)
• Hershey's Natural Cocoa Powder (225 g)
• Productmine Whisker Egg Beater
• Wonderchef 60018340 300 W Hand Blender (Black)
• whisker mannual
• Cup Cupcake/Muffin Mould (Pack of 100)
• Ramekins