Cappuccino Fondants
Cappuccino Fondants

Cappuccino Fondants

Combining indulgent chocolate and aromatic coffee, these easy desserts are a great option if you want to take the stress out of entertaining. They can be made in advance, then simply popped into the oven when your guests are ready for pudding.

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Total Time
45 Minutes
125g of butter, diced & softened, plus 1 tbsp of melted butter to grease the moulds
Cocoa powder, to dust
140g of good-quality dark chocolate chips (70% cocoa solids)
4 large free-range eggs, lightly beaten
1 tbsp of Camp coffee essence
100g of caster sugar
75g of plain flour
4 dark chocolate truffles
Coffee Cream
150ml of double cream
2 tbsp of maple syrup
1 tbsp of Camp coffee essence
Step 1

Brush 4 dariole moulds (190ml capacity) with melted butter and dust with cocoa powder to coat evenly. Place in the fridge to set.

Step 2

Put the chocolate and butter into a medium heatproof bowl and place over a pan of gently simmering water, making sure the bowl is not touching the water. Leave until melted, stirring occasionally. Remove the bowl from the heat and set aside to cool for a few minutes.

Step 3

Pour half of the beaten eggs onto the melted chocolate mixture, whisking gently as you do so. Add the remaining eggs and coffee essence and whisk to combine. Mix in the sugar then add the flour and whisk again until smooth.

Step 4

Take the dariole moulds out of the fridge and divide the chocolate fondant mixture between them. Refrigerate for 30 minutes.

Step 5

Take the fondants out of the fridge and carefully press a truffle into the middle of each one then return to the fridge until ready to bake and serve.

Step 6

For the coffee cream, whisk all the ingredients together in a bowl until thickened. Cover and place in the fridge until ready to serve.

Step 7

Preheat the oven to 200°C/180°C Fan. Stand the dariole moulds on a small baking tray.

Step 8

Bake the fondants for 12-14 minutes until a crust has formed on top. Remove from the oven and leave to rest for 2 minutes. Now loosen the edges with a small palette knife and turn the fondants out onto serving plates.

Step 9

Add a generous spoonful of coffee cream to each plate and dust the fondants with cocoa. Serve at once.

Extract taken from Pub Kitchen by Tom Kerridge (Bloomsbury Absolute, £27 Hardback) Photography © Cristian Barnett

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