Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Chocolate Fondant Recipe

Chocolate Fondant Photo : Jackie Cameron

Chocolate Fondant
Photo : Jackie Cameron

Chocolate Fondant

I'd like to share a few of the recipes on the Hartford House Christmas tasting menu - a sneak preview of the 12 or so courses, you may say.

Dessert, which is still many days of preparation away but it will include toasted marshmallows, chocolate fondants (oozing decadent Belgium chocolate) and lots of fresh summer fruits and berries.

Chocolate Fondant

Yields : 30 – at 65g so conical Dario mould size

Ingredients :

500g salted Butter

500g Good Quality Chocolate

215g Cake Flour

215g White Sugar

11 Whole Eggs

6 Egg Yolks

Extra :

Cocoa Powder for dusting

Method :

1) Melt the chocolate and butter over a double boiler

2) Sift the flour and sugar together

3) Whisk all the eggs together just to combine over whisking will create problems

4) Add the melted chocolate and butter mixture to the egg amount- slowly. Whisking all the time

5) Fold the flour and sugar into the chocolate butter

6) Pour mixture into well-greased and cocoa lined moulds, we place 65g of mixture within every conical Dario mould

7) Bake on service between 150˚C-165˚C for 7-9 minutes or until the outside rim is cooked and the centre is almost puffing up a little

8) Allow resting in the mould for a minute or so and then loosen with a palate knife or knife the outside of the fondant. Turn over onto a plate and serve

For a smaller amount

Yields : 5, 4 with one extra just in case

Ingredients :

90g salted Butter

90g Good Quality Chocolate

39g Cake Flour

39g White Sugar

2 Whole Eggs

1 Egg Yolks at about 20 g in size

-follow method above

Please post your comments and any food-related questions below.

I look forward to hearing from you. 

jackie cameron

Jackie Cameron
Head Chef
Hartford House
+27 33 263 2713