7 August 2015
This is my spin on an old classic with a little something extra.
For those of you who are sceptical or unfamiliar with it, chilli actually goes quite nicely with chocolate, so long as you get the balance right. If you REALLY cannot fathom it, just take the chilli elements out of one or both of the fondant and/or coulis and you are left with a perfectly fine and more traditional version. I’ll leave it up to you.
This recipe may sit on the fence between Intermediate and Advanced, but I had to choose a side to put it on, and here we are now.
We’ll start off with this because it needs time to chill. If it’s a bit too daunting, feel free to skip the coulis and serve the fondants with some fresh raspberries instead.
400g fresh raspberries
2 habanero chillis, deseeded and sliced
2/3 cup caster sugar
2 tbsp water
2 tbsp lemon juice
Two habaneros may seem excessive to some. Why bother adding something like this if you don’t want its presence to be felt? Besides, without the seeds it shouldn’t knock your socks off too much anyway.
1. Over a medium-high heat, stir together the ingredients in a pot until it begins to bubble.
2. Reduce the heat and leave to simmer for 5-10 minutes, stirring occasionally.
3. Remove from the heat and allow to cool for 5 minutes before pouring through a sieve to remove the seeds.
4. Place into a bowl or container, cover, and place into the fridge to chill.
6. Once chilled, it is ready to use! It tastes great with just ice cream, or you could use it as a syrup for pancakes, or you can even add it to cocktails for an interesting hit.
I wouldn’t even consider starting this part of the recipe until the coulis has been in the fridge for at least 30-45 minutes.
275g 70% cocoa dark chocolate
225g unsalted butter
1 1/3 cups caster sugar
1 ½ cups plain white flour
5 large eggs, at room temperature
1 tsp dried chilli powder
50g unsalted butter, melted (extra)
2 tbsp cocoa powder
This is a fairly basic fondant mix, with the addition of dried chilli powder. If you don’t like the spice, replace the chilli powder with vanilla paste or even some instant coffee granules.
1. Preheat oven to 180°C (or 350°F).
2. Brush 6-8 dariole moulds/small ramekins with the melted butter, then dust with cocoa powder and shake out any excess.
3. In a pot over medium heat, melt together the chocolate and butter, stirring occasionally.
4. Transfer to a large jug (or a bowl with a pouring lip) and stir in the sugar, chilli powder and a pinch of salt, then place aside to cool for 5-10 minutes.
5. Whisk the eggs together in a jug, then add to the chocolate mixture a bit at a time until combined.
6. Sift the flour and fold it in until smooth.
7. Pour the mixture into the prepared moulds/ramekins until each is approx. ¾ full.
8. Place onto the middle shelf of your oven and bake for 10-15 minutes. (Usually 12 minutes is perfect, but some ovens vary.)
9. Loosen the fondants from the moulds (using a sharp knife if necessary), then invert onto a plate gently.
10. Serve immediately with a swirl of the chilled coulis and a scoop of ice cream, whipped cream, or crème fraiche and a dusting of icing sugar. (If you have any leftover White Chocolate Ice Cream from earlier in the season, that would work just as well here.)
Serves 6-8 depending on the size of the moulds/ramekins.
A video of this recipe is also available - https://youtu.be/GHb6ZjqgOu8.