Chilled Chocolate Fondant
By: Chef Hermes Blog
Published: Saturday, October 30, 2010 - 11:16am

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.