Chocolate Fondant with Salted Caramel Sauce and Meringue Pieces Recipe
Makes 4-5 individual fondants
Ingredients:
For the chocolate fondant:
-150 grams dark chocolate
-150 ml heavy cream
-2 eggs and 2 egg yolks
-50 grams sugar
-20 grams all-purpose flour
-A pinch of salt
For the salted caramel sauce:
-¼ cup sugar
-⅓ cup heavy cream
-A pinch of salt
For the meringue pieces:
-2 egg whites
-85 grams sugar
-1 tsp vanilla extract
Instructions:
For the chocolate fondant:
1) Place a heat-resistant bowl over a pot of boiling water. Place the heavy cream and chocolate in the bowl and stir until completely melted. (alternatively, place the ingredients in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until completely melted). Let the mixture cool to room temperature.
2) Whisk the eggs and egg yolks with the chocolate and cream mixture. Add sugar and salt and mix thoroughly.
3) Add the flour and mix until combined.
4) Pour the mixture into individual ramekins and bake in an oven preheated to 356° F/180° C for 7-10 minutes, until fondant is set but still a bit soft in the middle.
5) Top the prepared fondant with a drizzle of salted caramel sauce and meringue pieces.
For the salted caramel sauce:
1) Place sugar in a small pot over medium heat until caramelized.
2) Heat heavy cream in a separate pot or in the microwave for about a minute.
3) Remove the caramel from heat and gradually add the heavy cream while constantly stirring, until combined. Add a pinch of salt and thoroughly mix. Let caramel cool to room temperature.
For the meringue pieces:
1) Using a hand/stand mixer, mix the egg whites until medium peaks form. Gradually add the sugar and continue mixing until stiff peaks form. Add the vanilla extract and mix until combined.
2) Flatten the mixture on a paper lined baking tray and bake in an oven preheated to 212° F/100° C for an hour, or until the meringue is stiff and dry but still a bit soft in the middle. Let the meringue cool completely before breaking into small pieces.
