Anna Polyviou's Chocolate Xmas Fondant

Anna Polyviou's Chocolate Xmas Fondant

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  • Recipe difficulty: Hard
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people

Recipe by Anna Polyviou

Ingredients

Xmas Chocolate Ganache

  • 75g Dark chocolate
  • 75ml Whipping cream
  • 30g Raisins
  • 15g Sultanas
  • 20g Candied orange peel, roughly chopped
  • 10ml Brandy
  • 30g Fresh cherries, cut into quarters
  • 25g Whole almonds, roughly chopped

Chocolate Fondant 

  • 250g Dark chocolate
  • 250g Unsalted butter
  • 200g Caster sugar
  • 6 Whole eggs
  • 100g Plain flour, sifted
  • 30gm Cocoa powder

 

 

2.       Place the chocolate into a small bowl and pour hot cream mixture over the top. Stir well until completely combined.

 

3.       Add the brandy and all remaining ingredients to chocolate mixture and stir well to combine. Cover the surface of the ganache with cling wrap and place into the refrigerator for one hour or until the ganache has firmed up.

4.       Line a flat baking tray with baking paper. Fill a piping bag fitted with a size 15 nozzle with the ganache mixture.

5.       Scoop mixture using tablespoon to make balls of the ganache and place onto baking tray. Place the tray into the freezer for ½ an hour or until solid. 

Method

Xmas Chocolate Ganache

  1. In a small saucepan bring the cream to the boil over a low heat, then remove from heat.  
  2. Place the chocolate into a small bowl and pour hot cream mixture over the top. Stir well until completely combined.
  3. Add the brandy and all remaining ingredients to chocolate mixture and stir well to combine. Cover the surface of the ganache with cling wrap and place into the refrigerator for one hour or until the ganache has firmed up.
  4. Line a flat baking tray with baking paper. Fill a piping bag fitted with a size 15 nozzle with the ganache mixture.
  5. Scoop mixture using tablespoon to make balls of the ganache and place onto baking tray. Place the tray into the freezer for ½ an hour or until solid.

Chocolate Fondant

  1. Place the butter and chocolate in a small microwave safe bowl and heat in the microwave until completely melted. Be careful not to burn.
  2. In the Chef XL Titanium fitted with the Whisk attachment, whisk the eggs and sugar together until fluffy and pale and roughly double in size.
  3. Reduce the speed to slow and add in the melted butter and chocolate mixture. Remove from the Chef XL Titanium and fold in the flour.
  4. Cover the surface of the fondant batter with cling wrap and allow to rest in the refrigerator for one hour.
  5. Pre-heat the oven to 180˚C. Spray ramekin with baking spray and line with baking paper and then place onto a flat oven tray lined with baking paper.
  6. Spoon the chocolate fondant batter and fill the ramekin half way with the fondant and place a frozen ball of the ganache mixture in the centre. Then fill the ramekin to the top with fondant batter.
  7. Bake in the oven for 20 minutes, remove and allow to sit for five minutes. When ready to serve carefully place onto the serving plate. Remove the ring and baking paper. Dust the chocolate fondants with cocoa powder.