Serves 4
Boasting a combination of indulgent chocolate and aromatic coffee, these easy, stylish desserts are a great option if you want to take the stress out of entertaining.
Preparation time 20-25 minutes, plus chilling | Cooking time 15-20 minutes
Ingredients
- 125g butter, diced and softened, plus 1 tbsp melted butter to grease the moulds
- Cocoa powder, to dust
- 140g good-quality dark chocolate chips (70% cocoa solids)
- 4 large freerange eggs, lightly beaten
- 1 tbsp Camp coffee essence
- 100g caster sugar
- 75g plain flour
- 4 dark chocolate truffles
For the coffee cream - 150ml double cream
- 2 tsp maple syrup
- 1 tbsp Camp coffee essence
Method
- Brush 4 dariole moulds (190ml capacity) with melted butter and dust with cocoa powder to coat evenly. Place in the fridge to set.
- Put the chocolate and butter into a medium heat-proof bowl set over a pan of gently simmering water. Leave until melted, stirring occasionally. Remove the bowl from the heat and cool for a few minutes.
- Pour half 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.
- Take the dariole moulds out of the fridge and divide the chocolate fondant mixture between them. Refrigerate for 30 minutes.
- 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.
- For the coffee cream, whisk all the ingredients together until thickened. Cover and place in the fridge until ready to serve.
- Preheat the oven to 200°C / fan 180°C / gas mark 6. Stand the dariole moulds on a small baking tray and bake 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.
- Add a generous spoonful of coffee cream and dust the fondants with cocoa. Serve at once.
Recipe extracted from Pub Kitchen:
The Ultimate Modern Food Bible by Tom Kerridge
(published by Bloomsbury Publishing, priced £27),
with photography by Cristian Barnett.
