Tired of making the same dessert over and over again? Consider yourself lucky as Le Meridien junior sous chefs, Ricardo Costa and Monoranjan Sarkar are all set to help you diversify your cooking game with some world-class Chocolate Fondant.
Chocolate Fondant with Vanilla Ice Cream
For 10 portions
400 gm butter
400 gm chocolate
300 gm icing sugar
300 gm flour
10 gm vanilla powder
50 gm cocoa powder
Place the chocolate in a medium-sized heatproof bowl and set aside. Combine the cream, milk, sugar, and butter in a saucepan and place over medium heat. Bring to a simmer, stirring often. Remove from heat and pour immediately over the chocolate.
Let it stand until the chocolate has melted, then stir gently until smooth. Whisk in vanilla extract. Place the chocolate sauce in a fondue pot or bowl and serve with fresh fruits, marshmallows, cake and/or cookies. If you’re using a bowl, instead of a fondue pot, reheat the sauce if it becomes too thick. Serve with vanilla ice cream.