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Chocolate and mint fondants

You'll need

5 eggs 5 egg yolks 125 gm caster sugar 1 tsp vanilla bean paste 225 gm unsalted butter, coarsely chopped 225 gm dark chocolate (70% cocoa solids), coarsely chopped 50 gm (1/3 cup) plain flour, sieved 10 Minties To serve: cocoa and pouring cream


  • 01
  • Whisk eggs, yolks, sugar and vanilla in an electric mixer until pale and frothy (5-6 minutes). Meanwhile, melt butter and chocolate in a bowl placed over a saucepan of simmering water, stirring occasionally until smooth (4-5 minutes). Add to egg mixture, whisk to combine, then gently fold in flour and pour mixture into a jug. Divide among 10 buttered and floured 250ml metal moulds and press a Mintie into the centre of each. Refrigerate puddings until chilled (2 hours).
  • 02
  • Preheat oven to 180C. Bake puddings until they form a dome (20-25 minutes), then invert onto plates, dust with cocoa and serve hot with cream.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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