Chocolate Fondant

About Chocolate Fondant

Ingredients

• Dark chocolate (70% cocoa butter), chopped 1 cup
• Unsalted butter, chopped 1 cup
• Fresh basil leaves 4 to 5 + to garnish
• Margarine to grease
• Cocoa powder to dust
• Sweet condensed milk 3 tbsps
• Eggs 4
• Refined flour (maida) 3 tbsps
• Vanilla ice cream to serve
• Rum as required

How to Make Chocolate Fondant (Stepwise Photos)

Method

1. Preheat oven to 180º C.
2. Take the chocolate in a bowl, add unsalted butter and melt them on a double boiler.
3. Cut the basil leaves into fine strips.
4. Grease 4 steel bowls with margarine and dust them with cocoa powder.
5. Once the chocolate melts, take the bowl off the double boiler, add basil leaves and whisk. Add condensed milk and eggs and whisk well. Add refined flour and whisk well.
6. Fill the prepared steel bowls upto the brim with this batter.
7. Keep these bowls on a baking tray, keep the tray in the preheated oven and bake for 10 minutes.
8. Bring the tray out of the oven and cool slightly. Demould the fondants carefully and keep one on each serving plate. Keep a small scoop of vanilla ice cream on each fondant. Garnish with a basil leaf.
9. Take some rum in a steel ladle, hold it over flame till it gets heated slightly, pour it over the ice cream. Give a small cut on one side of the fondant and serve.

Additional Tips and Tricks

About chef

Chef Shailendra Kekade

Host of the show Style Chef on FOOD FOOD channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps