Black forest chocolate fondant

Dreaming of Black Forest this Christmas? Using our After Noon Pots of Choc Ganache, Fred shows us how to make Black Forest Chocolate Fondant even with the glace` cherry on top. Download the recipe

[serves 12]

Pre-heat your oven to 120C (248F). Prepare 12 oven proof dishes (roughly the size of our Gü ramekins) by brushing some melted butter around the inside and, immediately coat the inside with grated chocolate; remove the excess.

Add eggs, egg yolks and sugar to a mixer (we use a Kitchen Aid) for about 10 minutes at high speed to obtain a light sabayon (for you and me that means a light and foamy mix of egg yolks and sugar).

Melt the chocolate in the microwave. Bring cream to the boil then pour over the melted chocolate adding half at a time to create a smooth and shiny ganache.

Gently fold the sabayon into the ganache then transfer into your baking dishes filling no more than half way. Bake in the oven at 120C (248F) for 10-12 minutes. Remove the soufflés from the oven and leave to cool for a couple of minutes. (We like to pour a glass of wine during this bit!)

Meanwhile whip the cold whipping cream to a Chantilly texture (light and foamy mixture when the cream is whipped to peak consistency) and add some Kirsch liqueur to your preference. Remove the foil lid from the Gü ganache pots and heat in microwave for roughly 30 seconds each. Pour roughly ½ a pot into each soufflé by making a small hole in the top and add 2 to 3 Griottines cherries soaked in Kirsch. Finally add the Kirsch Chantilly cream, decorate with a cherry and devour immediately.