#chocolateweek chilli choc fondant recipe

hot chocolate

Chocolate chilli fondants are nothing new, the hot chocolate dessert with a runny chocolate centre but the addition of habanero adds a subtle twist to the recipe, the sugar in the mix takes away the lingering heat you associate with chilli. It changes the way the chocolate tastes, very smooth, very satisfying. The key to success is not to overcook them.

•  125g unsalted butter softened
• 1 teaspoon of habanero powder
• 25g plain flour, keep some aside for dusting the moulds
• 250g dark chocolate Green and Blacks 70%
• 2 eggs
• 2 yolks
• 125g caster sugar

1. Preheat the oven to 180°C, gas mark 4.
2. Brush individual metal pudding moulds (175ml) with butter. Evenly coat the buttered moulds with flour, transfer the prepared moulds to the fridge to chill
3. Place the chocolate and butter in a heatproof bowl over a pan of simmering water, once melted, stir until smooth.
4. Take the bowl off the pan to allow the chocolate to cool slightly.
5. Whisk together the eggs and sugar in a mixing bowl, with \n electric whisk, beat on high for 5 minutes or until thick and fluffy.
6. Fold the cooled chocolate mixture into the eggs and sugar. Mix in the flour and gently fold in.
7. Divide the mixture equally between the prepared pudding moulds.
8. Place in the oven for 12-15 minutes, turn out onto plates and remove from the moulds.
9. Serve warm from the oven with creme fraiche.