Recipe ~ Chilled Chocolate Fondant 2

This recipe is a modern day classic in our eyes, it is so simple yet the end results are great. The recipe itself is based on Richard Neat’s recipe which appeared in the Caterer many moons ago and has been tweeked mainly because of the inability to get a regular good supply of fromage blanc, but an abundance of creme fraiche. We like to use not the french type of creme fraiche’s but the more creamy ones, generally from the south west of England. So for the inspiration, we’d like to thank Richard Neat . Please be aware this is an incredibly rich dessert, don’t believe us? Try it for yourselves, you won’t be disappointed.

chilled chocolate fondant

Chilled Chocolate Fondant
  • 230g dark chocolate, good quality but not too bitter 55%-65% should be OK
  • 120g white chocolate
  • 250g creme fraiche
  • 250g double cream

Combine and melt the two chocolates together, reserve to one side.

Combine the creme fraiche & cream, bring to the boil and remove from the heat.

Pour the cream mixture on to the chocolates, whisk together, pour into desired moulds.

Chill for minimum of 2 hours.


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