CHOCOLATE ORANGE FONDANTS. CONFIT ORANGE SLICES IN ANISE SYRUP
Ok I admit it, I am a stirrer. I mean give me a pot of risotto, a sauce and a slow flame and I am happy as Larry. But when trying to enrobe thin, delicate slices of orange in a sugar syrup, you need to keep the spoon out. I failed. I turned the slices over I checked them, I was a busy body and this (Pierre kindly pointed out in retrospect…) is why the flesh on the slices is slightly less intact than it should be. I will reiterate that point in the method so you don’t mess up like I did. Still the taste is super. We had a bit of an experimental moment and added some anise into the syrup, figuring that orange and anise both go well with chocolate. The combination is a real sweetshop moment. Delicious. We also kept a delicate orange hint in the chocolate fondant by adding some grated orange zest and a touch of orange flower water to the fondants. The combination worked beautifully with a tub of vanilla ice cream.
The important thing about fondants is needing them to be soft and melting in the middle. You get this from two things – a high proportion of egg yolk and a tight control on cooking time.
It is in fact a fairly quick recipe. The great thing is you can prepare these in advance and keep them in the fridge for a day ready to whip out and bake later so a great dinner party dish.
We adapted a recipe from the BBC Good Food website with our orange additions. We hope you like!
- 50g Butter for greasing the moulds
- Cocoa Powder
- 200g 70% dark chocolate
- 200g unsalted butter
- half teaspoon orange flower water
- Grated zest of 1 orange
- 200g caster (powdered) sugar
- 4 medium eggs
- 4 medium egg yolks
- 200g plain (all purpose) flour -sifted
- 1 orange
- 75g water
- 75g granulated sugar
- 1 teaspoon anise extract
- 1 tablespoon cocoa powder (sifted)
- 1 tablespoon icing (confectioners) sugar
- Melt the 50g butter and using a pastry brush, coat the inside of the ramekins liberally with the butter.
- Dust the ramekins with cocoa powder by adding some powder into each one then swirling it about to spread it over the whole surface.
- Chop the remaining butter and the chocolate into small pieces.
- Put a bowl over a pan of just simmering water (make sure the water does not touch the bowl).
- Melt the chocolate and butter and once they have formed a glossy ganache, stir in the orange flower water and grated zest of 1 orange.
- Remove from heat and allow to cool slightly (around 10 minutes)
- In a separate bowl, whisk the eggs, egg yolks and sugar till pale and creamy.
- Fold in the flour
- Slowly pour the melted chocolate butter mixture into the egg mixture in 3 portions, mixing it well to combine each time.
- Pour the batter into a jug or use a ladle and then portion batter into each ramekin till it reaches two thirds the way to the top.
- Allow to cool in the fridge for 30 minutes or overnight.
- Slice the second orange thinly - allow 1 slice per fondant , make a few extra in case some fall apart.
- In a small saucepan, heat the sugar and water over a medium heat until the sugar is melted.
- Add the anise syrup then lay the orange slices into the syrup and reduce the heat to low.
- Allow the orange slices to sit in the syrup for around 30 minutes until they are fully saturated with the syrup. Do not stir or move about the slices! (ideally they should all be well covered with syrup).
- Once they are done, remove the orange slices from the syrup and allow to cool.
- Preheat oven to 200DegC
- Bake the fondants for 15 minutes
- Remove to a cooling rack, allow to cool for 5 minutes and then run a knife gently around the edge to loosen the fondant from the ramekin.
- Tip the ramekin upside down onto the serving plate and lift off, to release the fondant.
- Dust with cocoa and icing sugar (sift a mixture of the two onto each fondant)
- Serve with ice cream and a slice of the confit orange.
We are adding this to the Classic French Challenge over at Blue Kitchen Bakes and this month hosted by Under the blue gum tree.