## Melt-in-the-Middle Coffee Chocolate Fondants: A Christmas Dessert Masterpiece
This Christmas, elevate your dessert game with these exquisite coffee chocolate fondants, a recipe straight from the heart of Camp Chicory & Coffee Essence. Prepare to be amazed as these rich, decadent treats come together in a surprisingly short amount of time – just 15 minutes of prep and 9-11 minutes of baking! The best part? This recipe yields five perfectly portioned fondants, ideal for a festive gathering or a special treat for yourself.
These aren’t your average chocolate cakes; these fondants boast a flawlessly firm outer layer that gives way to a luxuriously molten, coffee-infused chocolate center. The combination of rich dark chocolate, aromatic coffee essence, and the bright, zesty contrast of caramelized orange segments creates a symphony of flavors that will leave your guests speechless. Once you master this recipe, it’ll become your go-to dessert for any occasion.
Ingredients:
* 15g softened butter
* 1 tbsp cocoa powder, for dusting
* Three oranges
* 100g caster sugar + 25g caster sugar
* 100g dark chocolate, chopped (70% cocoa or higher recommended for the richest flavor)
* 100g butter
* Three tbsp Camp Chicory & Coffee Essence (or your favorite strong coffee extract)
* Two medium eggs
* Two medium egg yolks
* 100g plain flour
* Whipped cream, for serving
Instructions:
1.
Prepare the Moulds and Oranges:
Preheat your oven to 200°C (Gas Mark 6). Grease five 200ml metal dariole moulds (or ramekins) with the 15g softened butter and dust generously with cocoa powder. Set aside on a baking tray. Carefully remove the skin and pith from the oranges, segmenting the fruit into a bowl, reserving the juices. In a small saucepan, combine the reserved orange juice with 25g of caster sugar and gently heat until the sugar melts and caramelizes slightly. Add the orange segments and set aside to cool slightly.2.
Melt the Chocolate:
In a heatproof bowl set over a pan of simmering water (double boiler), melt the chocolate, butter, and Camp Chicory & Coffee Essence. Stir gently until completely smooth and allow the mixture to cool slightly – you want it to be lukewarm before combining it with the eggs.3.
Whisk the Eggs and Sugar:
In a separate bowl, whisk together the eggs, egg yolks, and 100g caster sugar until the mixture becomes thick, pale, and creamy. This emulsification is crucial for a light and airy fondant.4.
Combine the Mixtures:
Gently fold the cooled chocolate mixture into the egg mixture. Be careful not to overmix. Sift the flour over the top and fold it in until just combined. Do not overmix, as this can lead to tough fondants.5.
Bake the Fondants:
Divide the batter evenly amongst the prepared moulds. Bake for 9-11 minutes, or until the top has formed a crust, the edges are pulling away slightly from the sides of the moulds, but the center still has a slight wobble. This wobble indicates that delicious molten center!6.
Serve Immediately:
Allow the fondants to cool for 2-3 minutes before running a round-bladed knife around the edges of each mould. Carefully upturn onto serving plates. Serve immediately with the caramelized orange segments and a dollop of whipped cream. For an extra touch of elegance, dust with powdered sugar.Make-Ahead Tip:
These fondants can be prepared in advance! Assemble the batter in the moulds and chill or even freeze them before baking. Simply bake from frozen or chilled, adding a couple of minutes to the baking time if necessary.Enjoy these exquisite coffee chocolate fondants, a dessert sure to make your Christmas celebrations truly memorable!
