How to Make Chocolate Fondant
Melt some butter and heavily grease your pudding cups or a muffin tin, then freeze., After freezing the melted butter for 10 minutes, remove and reapply more melted butter., Immediately after adding the melted butter, dust each tin liberally with...
Step-by-Step Guide
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Step 1: Melt some butter and heavily grease your pudding cups or a muffin tin
Note that this butter is in addition to the 3 ½ oz in the recipe.
Use a brush to completely coat the inside of the tins you'll be using to bake.
The tins for a fondant are usually 2-3" deep, but you can use whatever size ramekin you'd like, so long as it isn't as big as a full cake or pie plate! -
Step 2: then freeze.
This ensures that you have a nice, even coating that prevents the puddings from sticking.
Fondants are slightly undercooked (on purpose), and thus prone to sticking if you don't take these steps. , You want the entire inside tin coated with a nice dusting of cocoa.
Tilt and tip the pans around to get it everywhere, then dump out any excess that hasn't stuck. , You want a nice, medium temperature.
This ensure the outsides cook firmly, but the inside stays cool enough to remain gooey and delicious. , This is the beginning of your double boiler, a quickly made device used to indirectly heat up chocolate so it doesn't burn.
The boiling water, not the heat from the stove, provides a gentler, more even heat. -
Step 3: After freezing the melted butter for 10 minutes
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Step 4: remove and reapply more melted butter.
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Step 5: Immediately after adding the melted butter
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Step 6: dust each tin liberally with cocoa powder.
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Step 7: Pre-heat the oven to 180C/350F.
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Step 8: Bring a wide saucepot filled with 1" of water to a boil slowly.
Detailed Guide
Note that this butter is in addition to the 3 ½ oz in the recipe.
Use a brush to completely coat the inside of the tins you'll be using to bake.
The tins for a fondant are usually 2-3" deep, but you can use whatever size ramekin you'd like, so long as it isn't as big as a full cake or pie plate!
This ensures that you have a nice, even coating that prevents the puddings from sticking.
Fondants are slightly undercooked (on purpose), and thus prone to sticking if you don't take these steps. , You want the entire inside tin coated with a nice dusting of cocoa.
Tilt and tip the pans around to get it everywhere, then dump out any excess that hasn't stuck. , You want a nice, medium temperature.
This ensure the outsides cook firmly, but the inside stays cool enough to remain gooey and delicious. , This is the beginning of your double boiler, a quickly made device used to indirectly heat up chocolate so it doesn't burn.
The boiling water, not the heat from the stove, provides a gentler, more even heat.
About the Author
Kimberly Miller
Creates helpful guides on DIY projects to inspire and educate readers.
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