- 85 g (3 oz) dark chocolate, chopped
- 85 g (3 oz) butter
- 50 g (1¾ oz) plain flour
- 85 g (3 oz) caster sugar
- 3 eggs
- Extra soft butter for lining moulds
- Cocoa powder for coating moulds
- For the sorbet (makes 1 litre):
- 50 g (1¾ oz) caster sugar
- 4 Granny Smith apples, peeled, cored and diced
- 170 g (6 oz) watercress
- 120 ml (4 fl oz) apple juice
- 4 tbs lemon juice
- For the Honeycomb (makes 1 tray):
- 200 g (7 oz) caster sugar
- 60 g (2¼ oz) golden syrup
- 200 ml (7 fl oz) glucose syrup
- 20 g (¾ oz) bicarbonate of soda
Every element of this dark chocolate fondant with watercress sorbet and honeycomb dessert can be prepared ahead of time. Simply cook the fondants at the last minute. It’s the perfect treat for World Chocolate Day, this July 7!
The Watercress Sorbet
- First, make the sorbet. In a saucepan, bring 600 ml (1 pt) water and the sugar to the boil, then add the apples and simmer until they are cooked through and soft.
- Add the watercress, then remove from the heat and leave to rest for 1 minute. Place the mixture in a blender and blend until as smooth as possible, then strain through a fine sieve into a bowl.
- Stir in the lemon juice and allow to cool in the fridge.
- Finally, pour the mixture into the bowl of an ice-cream maker and freeze according to the manufacturer’s instructions. Transfer to a storage container, cover tightly and freeze for at least half an hour or until ready to serve.
- To make the honeycomb, line a deep 30 x 20 cm (12 x 8 in) tray with parchment paper.
- Add the sugar, golden syrup and glucose syrup to a large heavy-bottomed pan, then place over a medium-high heat and cook until it turns a golden-brown caramel colour (or 165°C on a sugar thermometer).
- With your lined tray ready, tip the bicarbonate of soda into the pan in one go and whisk in quickly. The mixture will bubble up so be careful at this point – it will also be very hot! Tip the mixture immediately into the lined tray, then give the tray a couple of taps to release any large air bubbles.
- Allow to cool and set. The honeycomb can be broken up and stored in an airtight container for up to two weeks.
The Dark Chocolate Fondants
- To make the fondant mix, add the chocolate and butter to a heat-proof bowl and place over a pan of boiling water until melted. Remove from the heat then allow to cool for a few minutes before mixing in the flour, sugar and eggs. Allow to cool.
- While the mix is cooling, use a pastry brush to coat the inside of two 8 cm (3¼ in) metal moulds with soft butter. Once coated evenly, add a tablespoon of cocoa to each and keep tipping the moulds round until the entire inside is coated with a fine layer. Tap out the excess. Split the mixture evenly between the moulds and refrigerate for at least 20 minutes before cooking.
- To bake the fondants, pre-heat the oven to 190 deg. C., 375 deg. F., Gas Mark 5. Put the chilled fondants on a baking tray and place in the centre of the oven and cook for 10 to 12 minutes, or until a crust has formed on the top and the fondant has started to come away from the sides. Remove from the oven and rest for 1 minute before turning out on to a plate. Serve with a scoop of watercress sorbet and scattered pieces of honeycomb.
Enjoyed this Dark Chocolate Fondant with Watercress Sorbet and Honeycomb? We have a whole range of lovely chocolate recipes here on our website, including these Caramelised Pear And Salted Pecan-filled Pancakes With Hot Chocolate Sauce, Beetroot And Chocolate Cake, and Jersey Royal Brownies With Peanut Butter And Salted Caramel. Try them today!
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