17 September 2012
Scott Crawley, Yes Chef Catering
Hot Chocolate Fondant with Mango Coulis & Vanilla Ice Cream
Ingredients
Preparation
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Preheat the oven to 200°C
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Fold together the eggs and sugar
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In a double boiler melt the butter and chocolate until smooth
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fold the chocolate mixture into the sugar mixture and add the flour, mix well
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Grease some foil cups and sprinkle lightly with cocoa powder
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Pour the batter into the foil cups and bake for 12min
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Rest them for a full minute after baking before turning the fondants out
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For the mango coulis: Peel and chop mango and add to saucepan with sugar and water
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Reduce at low heat until mango has broken down. Cool a little and then blend and after pass through a sieve
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Chill in fridge for 30 minutes
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Serve with vanilla ice cream and mint leaves.
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