Recently, Michelle Kneipp Pegler (our intrepid reporter from Gunns Plains) went along to the Red Feather Inn Cooking School in Hadspen for Think Tasmania. She made the rest of us jealous, with images of a mouth-watering chocolate fondant she baked in class for dessert. Here’s a taste for those that missed it.
Now Michelle is a very generous person, and she was happy to share her chocolate fondant. Well, the recipe for it at least! With thanks to Ian and Tanya White, managers of Red Feather Inn, and Camilla Baker, the guest chef from Sydney who was leading the class at Red Feather Inn Cooking School during Michelle’s visit.
Chocolate Fondant Recipe
- 63g dark chocolate
- 63g unsalted butter
- 1 egg
- 1 yolk (extra)
- 30g sugar
- 5g plain flour
Melt together chocolate and butter in a bowl over boiling water. In another bowl place egg, extra yolk and sugar and whisk until foamy and thick. Once chocolate mix has melted, remove from heat. Stir, then add to egg mixture and stir again. Add flour, and stir again to combine. Pour into individual buttered moulds. Bake in a moderate oven for 8mins, then rest for 5mins. Serve warm with cream or ice cream.
According to Michelle, the chocolate fondant definitely needs the cream or ice cream to cut through the richness. All that’s left now is for you to make and enjoy. Let us know the verdict?
John and Michelle were guests of Red Feather Inn Cooking School. Michelle writes a blog called Leven River Farm as well as articles like this from many and varied regions of Tasmania. If you’d like Michelle to visit you, please contact Think Tasmania.
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