Chilled Chocolate Fondant


Photo: Chef Hermes Blog
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Ingredients

230 grams dark chocolate, good quality but not too bitter 55%%- 65%% should be OK
120 grams white chocolate
250 grams creme fraiche
250 grams double cream

Preparation

1
Combine and melt the two chocolates together, reserve to one side.
2
Combine the creme fraiche & cream, bring to the boil and remove from the heat.
3
Pour the cream mixture on to the chocolates, whisk together, pour into desired moulds.
4
Chill for minimum of 2 hours.
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Tags:

Dessert
creme fraiche
chef hermes
Chocolate

Yield:

10.0

Added:

Saturday, October 30, 2010 - 11:16am

Creator:

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