Melt in the mouth chocolate fondant
From our spring menu which should have launched today, we bring you this delicious recipe for chocolate fondant. Full of chocolatey, oozy goodness, these fondants are best served warm with a drizzle of cream or a scoop of ice cream and some fresh berries. When we re-open we will be serving them with zesty orange cream, spiced cardamon sauce and a zingy ginger confit. Enjoy!
PS. Our recipe calls for one egg yolk but don’t discard the white – this can be stored in the fridge for up to two days or frozen in a small pot for up to three months. Once defrosted you can use it for making meringues or as a glaze in baking.
Allergens: Contains dairy, eggs & arrowroot