CHOCOLATE FONDANT

INGREDIENTS

300g of dark chocolate
50g of cocoa powder
3 eggs
100ml of water
150g caster sugar
50g unsalted butter
350ml of whipped cream
3 egg yolks

METHOD

Start it by combining the chocolate, butter and cocoa powder and melting in a bain maire.
Use a food mixer with a whisk attachment to mix together the eggs and yolks until white and fluffy.
Next, combine the sugar and water in a small pan and bring to 116*C. Once the mixture reaches the desired temperature, pour slowly into the eggs whilst the mixer is still running. Leave the mixer on a medium speed while the egg mixture cools.
Gently fold the egg mixture into the chocolate and then add the cream. Place in moulds or ramekins and allow to set in the fridge.