Chocolate and Pistachio Fondant


Sexy Chocolate Fondant

50 g Butter
50 g Dark Chocolate
50 g Sugar
1 Egg
50 g Self-Raising Flour
1/2 cup Pistachio nuts – chopped
1/2 knob Butter
Cocoa to line ramekins

– melt the chocolate mix
Weigh the butter, chocolate and sugar into a microwaveable bowl and nuke it for 1+1/2 minutes, stopping to stir occasionally.
Mix well so that the entire mixture has melted and it’s smooth.
– Add the egg, flour & nuts
Crack in the egg and whisk through, followed by the flour.
Chop the pistachios and stir these into the mixture too.
– prepare the ramekins
Rub some butter around the inside of two oven-proof ramekin dishes and dust with cocoa powder
(this avoids them sticking when cooked).
– tip mixture into ramekins
Spoon the chocolate mixture into the ramekins,
cling-wrap the tops and store in the refrigerator to cool until you need them.
– preheat the oven
Preheat the oven to 200°C.
– cook the fondants
Remove the fondants from the refrigerator when ready to cook,
take off the cling-wrap and place into the oven for 14 minutes.
Set a timer for this… it has to be precise.
– Rest, then serve!
Take from the oven, leave on the side for 30 seconds to rest,
then turn them out onto the serving plate.
Serve immediately with ice cream and more crushed nuts.
Makes: 2.