Love chocolate? Then you’ll love these luxurious hot chocolate fondants! This gorgeous tiger nut desert is the winning recipe from our #tigernutlove competition. It’s from the very talented Susan at www.primalplateblog.co.uk, Congratulations Susan! We chose this recipe because it is so delicious, but also because it is very, very clever. We loved this foolproof recipe designed to impress your guests without any tricky timing! These chocolate fondants are foolproof because you’re not relying on precise cooking times to ensure that the middle of the fondants are soft and runny – instead the melted chocolate squares create a yummy pool of hot chocolate at their centre. Very clever!
Better still, they’re healthy! Made with tiger nut flour, which is naturally gluten free, honey, stevia and sukrin. These little deserts have no refined sugar and being made with dark chocolate these are not the ‘unhealthy’ indulgence you might have pre-supposed. On the contrary, eaten in moderation, dark chocolate (at least 70% cocoa solids) is actually very good for you because it’s chock-full of phytonutrients (specifically cocoa flavanols) that are scientifically proven to be beneficial for the heart, circulation and brain. Dark chocolate is even said to feed intestinal flora, improve skin health and even help your mood, you can find out more about the health benefits of dark chocolate in this informative article here at Health Ambition . Tiger nuts are also seriously good for you as they are high in vitamin E , great for keeping skin healthy , and they are high in fibre which can help keep your digestion and gut healthy. So as these chocolate fondants are both a delicious and healthy indulgence, go ahead and enjoy!
Chocolate Fondants (Makes 4 large or 6 small fondants)
125g unsalted butter + extra for greasing
3 whole large organic eggs
2 organic egg yolks (in addition to the the eggs above)
8 drops organic liquid stevia
125g dark chocolate – I used Callebaut Finest Satongo dark chocolate chips
25g tiger nut flour
Good quality chocolate bar, broken into squares (I used Michel Cluizel’s Maralumi dark chocolate bar)
Sukrin icing sugar, for dusting
Organic double or pouring cream, for serving
Grease either 4 large or 6 small ramekin dishes.
Melt together the butter and chocolate in a bowl over a pan of hot (not boiling) water on the hob.
Whilst the chocolate/butter mixture is melting, whisk the eggs / egg yolks / honey and liquid stevia together for about 5 minutes until pale and very thick (it should hold its shape for a few seconds when a little of the mixture is flicked over the surface) – you really need an electric whisk for this.
With a balloon whisk, whisk the tiger nut flour into the chocolate/butter mixture.
Cool the chocolate mixture and then pour into the whisked egg mixture.
Using a metal spoon, fold gently to combine the two mixtures.
Divide the mixture equally between the ramekins.
Leave in the fridge for up to 24 hours before they are required.
Just before cooking, press a square of chocolate into the centre of each ramekin.
Cook for 12-15 minutes at 200℃ / 400℉ / Gas mark 6
Sprinkle with icing sugar and serve immediately. The mixture will carry on cooking in the ramekins, so eat immediately. You’ll find the Susan’s full blog