A 70% dark chocolate fondant made with fresh white truffle butter and a soft centre. Prepare it ahead and bake from frozen, then serve with fresh fruit and pastry cream.
Desserts
ServingsServes 4
Preparation1 hour + at least 5 hours freezing
Ingredients
- 500 g 70% dark chocolate
- 120 g butter
- 80 g Savitar Fresh Butter with White Truffle
- 150 g sugar
- 125 g potato starch
- 4 egg yolks
- 2 eggs
- 1 pinch of salt
- Fresh fruit, pastry cream and truffle honey to serve, optional
Preparation
- Melt the chocolate in a bain-marie with the butter, fresh white truffle butter and a pinch of salt.
- Add the sugar and potato starch, followed by the egg yolks and eggs. Mix until smooth.
- Pour into buttered moulds and freeze for at least 5 hours.
- Bake the fondants from frozen in a preheated oven at 190°C for approximately 11 minutes.
- Turn out and serve with fresh fruit and pastry cream, if desired. For a more intense truffle flavour, finish with truffle honey.
