Hot Chocolate Fondant with a White Chocolate Sabayon, accompanied by Tahitian Vanilla Bean Ice Cream
Chocolate Fondant (Makes 10-12, can be prepared in advance)
500g 70% dark chocolate
500g unsalted butter
20 egg yolks
10 egg whites
250g caster sugar
100g plain flour
Melt chocolate and butter together over bain-marie, or microwave. Mix the eggs and sugar slowly in a mixer for around 20 minutes until the mix turns white. Add the sifted flour, fold in the melted chocolate and butter mixture and beat together well for a few minutes to knock out any air. This will make the mix more dense. Line your baking moulds with baking paper to desired size. Pour in the mixture and cook in the oven at 200 degrees for 10-12 minutes.When cooked the fondant will have a domed shape, which will sink when it's cooled.
White Chocolate Sabayon
125g White Chocolate
1 teaspoon cornflour
100ml double cream
Bring the milk and the cream to the boil together. Add diluted cornflour, simmer for one minute then pour the mixture onto the white chocolate. Mix well and chill. When the mix is well chilled, add the double cream and blend with a hand blender until it reached ribbon stage.
Place the chocolate fondant on a plate, pour over the sabayon and serve with vanilla bean ice cream and fresh berries.