Hot Chocolate Fondant with Orange reduction and Peanut Brittle
For the fondant, place the butter, chocolate and sugar in to a bowl and heat over pan of water until fully melted.
Remove from the heat and beat in the eggs and egg yolks, followed by the flour and set aside.
Take your moulds and brush melted butter from the bottom up the sides in the same direction and then coat the inside of the mould in cocoa powder. Pour in the fondant mix and chill in the fridge.
For the syrup place 15g of caster sugar and 500g of orange juice in a pan and bring to the boil.
Reduce down until it starts to thicken, check the consistency on a cold plate and leave to cool at room temperature.
For the brittle, make a caramel from 60g of caster sugar.
Then gently fold through 50g of salted peanuts.
Leave to fully cool on non-stick parchment paper, then grind down in a food processor to a crumb.
Place the fondant in the oven for approximately 8 minutes.
Whilst the fondant is cooking drizzle the syrup around the plate and sprinkle a small amount of brittle in the centre.
Once the fondant is cooked, turn it out on to the centre of the plate and finish by adding more brittle and syrup.
Serve with vanilla ice cream or mascarpone.
Prep time: 1.5 hours
Cook time: 8 minutes
263g melted butter for brushing
cocoa powder, for dusting
100g good-quality dark chocolate chopped into small pieces
100g butter in small pieces
100g golden caster sugar
2 eggs and 2 yolks
100g plain flour