Name: Chocolate and mint fondants
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10
Ingredients: 5 eggs; 5 egg yolks; 125 gm caster sugar; 1 tsp vanilla bean paste; 225 gm unsalted butter, coarsely chopped; 225 gm dark chocolate (70% cocoa solids), coarsely chopped; 50 gm (1/3 cup) plain flour, sieved; 10 Minties; To serve: cocoa and pouring cream

Chocolate and mint fondants

Australian Gourmet Traveller recipe for chocolate and mint fondants.

Serves 10

Prep

20M

Cook

25M

Total

45M

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These puddings are most impressive when you cut into them with a spoon and they ooze minty goodness. The secret is simple: Minties. You can make the puddings up to a day ahead.

Ingredients

5 eggs

5 egg yolks

125 gm caster sugar

1 tsp vanilla bean paste

225 gm unsalted butter, coarsely chopped

225 gm dark chocolate (70% cocoa solids), coarsely chopped

50 gm (1/3 cup) plain flour, sieved

10 Minties

To serve: cocoa and pouring cream

Method

Main

1.Whisk eggs, yolks, sugar and vanilla in an electric mixer until pale and frothy (5-6 minutes). Meanwhile, melt butter and chocolate in a bowl placed over a saucepan of simmering water, stirring occasionally until smooth (4-5 minutes). Add to egg mixture, whisk to combine, then gently fold in flour and pour mixture into a jug. Divide among 10 buttered and floured 250ml metal moulds and press a Mintie into the centre of each. Refrigerate puddings until chilled (2 hours).

2.Preheat oven to 180C. Bake puddings until they form a dome (20-25 minutes), then invert onto plates, dust with cocoa and serve hot with cream.