It's from Le Cordon Bleu's recipe book The Chocolate Bible.
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- Chocolate Fondant
- •115 g dark chocolate
- •100 g unsalted butter
- •115 g caster sugar
- •25 ml Kirsch
- Milk Cream
- •2 leaves gelatine
- •75 ml milk
- •170 ml whipping cream
- •25 g caster sugar
- •½ vanilla pod, split
MethodThis recipe must be started the day ahead. You will need a cardboard egg carton.
1 The day before: Using a knife, spoon or egg scissors, cut the tops off the eggs and empty the shells. Save 2 whole eggs and 1 egg yolk for the recipe. Save the remainder to use in another recipe. Rinse and carefully dry the eggshells; set aside overnight.
2 The next day, preheat the oven to 170°C (335°F).
3 To make the Chocolate Fondant: Chop the chocolate and melt with the unsalted butter over a bain-marie.
4 Put the 2 reserved whole eggs and single egg yolk, sugar and Kirsch into a bowl and whisk to combine; blend in the melted chocolate. Soak the carton in water to prevent it burning when it is in the oven. Place the eggshells upright in the egg carton.
5 Fill the shells with the chocolate fondant to come 3⁄4 up the sides. Transfer to the oven and cook in the carton for 8 minutes.
6 To make the Milk Cream: Soften the leaves of gelatine in cold water.
7 Put the milk, cream and sugar into a saucepan. Using the point of a knife, scrape the seeds from the vanilla pod into the milk mixture, add the pod; heat slowly until simmering.
8 Remove the heat, infuse for 10 minutes then strain the mixture into a bowl. Squeeze the excess water from the leaves of gelatine and stir into the cream to dissolve. Refrigerate for 30 minutes.
9 Place each chocolate egg in an egg cup; top with cold milk cream and serve.
Prep TimeOvernight + 1 hour
Cook Time8 minutes & 30 minutes refrigeration time
Nutrition InformationMakes 12 eggs
CHEF'S TIP: Make sure you clean the eggshells well; use cold running water.
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Copyright: Martin Poole for Constable Books