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Muddy Stilettos’ resident superchef Paul Collins has come up with the goods again. I don’t know about you but what I am craving during this damp, cold November is chocolate. Oozing, unctious, diet-smashing chocolate. Even better, chocolate that I can feed it to others at the same time. Don’t try to thank me with your mouth full, just have seconds!
Chocolate fondant dessert with pistachio and almond nut praline
This is one of those desserts that is very easy to make but the end result always ends in gasps of wow and delight from the dining room. It never fails to impress your guests.
285 g dark chocolate 70 %
250 g butter
150 g sugar
75 g flour (sifted)
For the praline:
100g Caster Sugar
100g Blanched Almonds
100g Peeled Pistachios
You need to make the praline first, so that when your fondants come out of the oven you are ready to serve them immediately.
Making the pralines:
1. Place the sugar in a clean pan and add 4 tbsp. water. Mix well and place on medium heat.
2. When the sugar begins to dissolve and gets to a light caramel, add the nuts.
3. Cook for a further minute or 2 then pour out onto an oiled surface/non-stick mat and allow to set.
4. Once set, smash up with the end of a rolling pin almost to a powder.
5. Now form that mix in to small, flat rounds with the aid of a pastry cutter on a non-stick mat or non-stick tray and place into the oven for 5-8 minutes at 175c so that the mixture melts.
6. Once it melts remove from the oven and allow to re-set.
7. This is now ready to serve with a ball of ice cream on top alongside the chocolate fondant.
Making the fondant:
1. Butter and lightly dust with cocoa powder eight individual aluminium pudding moulds.
2. Melt the chocolate with the butter. Be careful not to let the mixture get too hot.
3. Whisk the eggs,yolks and sugar together until light and fluffy, then pour the melted chocolate into the egg mixture.
4. Fold in the flour until the mixture is smooth.
5. Pour the mixture into the pudding moulds, leaving about 1/2cm gap from the top of the moulds. They rise slightly during cooking but collapse again once out of the oven.
6. Bake at 180c for 8-10 minutes.
7. Remove and turn out onto a dessert plate.
8. Dust with icing sugar and serve immediately with either vanilla ice cream or fresh cream on top of the praline as shown.
www.chefpaulcollins.co.uk . Tel: 0777 4866902/ 01844 279461.
Photo courtesy of Tory McTernan www.torymcternan.co.uk