Hot Chocolate Fondant with Orange reduction and Peanut Brittle


Chocolate Fondant

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.

Orange syrup

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.

Peanut brittle

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.

To Serve

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

Serves: 0

  • 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