Chocolate Fondant with a Raspberry & Passion Fruit Heart

Ingredients

For the chocolate fondants:

• 150g dark chocolate
• 140g caster sugar
• 4 eggs
• 120g butter
• 55g flour
• Raspberry Passion Fruit jam

Whipped Ivory Ganache

Instructions

• The day before, fill 6 half-sphere moulds with Raspberry Passion Fruit jam or 6 ice cube compartments and place in the freezer
• Melt 20g of white chocolate
• Heat 35g of liquid cream
• Pour the liquid cream over the melted white chocolate in 3 stages, mixing to get a smooth mixture
• Add 30g of cold liquid cream, mix and refrigerate until the next day
• On the day, preheat the oven to 190°C
• Melt 150g of chocolate and 120g of butter in a bain-marie or in the microwave for 2 minutes at 450W, mix to get a smooth, glossy chocolate
• In a mixing bowl, whisk 4 eggs and 140g of caster sugar
• Add the melted chocolate/butter mixture, mix
• Add 55g of flour and mix
• Butter and flour 6 ramekins
• Pour half the batter into the ramekins
• Unmould the frozen Raspberry Passion Fruit jam half-spheres and place one in the centre of each ramekin
• Cover with the remaining batter
• Bake for 11 minutes
• Leave to cool slightly before unmoulding, or serve in the ramekin
• Pour the ganache into the bowl of your stand mixer
• Whip the ganache like whipped cream, gradually increasing the speed
• Place a tablespoon of whipped ganache on top of each fondant, or pipe it on using a piping bag
• Top with half a fresh raspberry or a piece of passion fruit

Enjoy!