Have you ever wondered what else you can make using jam jars? Well other than the obvious! In previous blogs we've shown you how to make candles in jars, use them for home storage, turning jars in to amazing salad lunch boxes and now we have a new awesome recipe for you. A chocolate fondant!
In this blog Stuart teaches us how to make his Hot Chocolate Fondants which go perfectly in our 125ml Round Jars.
Italian Meringue Ingredients
350g Caster Sugar
100ml Cold Water
6 Egg whites
1 x Italian Meringue mixture
150g Softened Unsalted Butter plus extra for greasing
175g 70% dark chocolate broken in to pieces
175g milk chocolate broken in to pieces
40g plain flour
25g cocoa powder
3 teaspoons of instant coffee granules dissolved into hot water
6 egg yolks
20 x 125ml round jars (don't worry, you can freeze these and cook them later!)
Mixing bowl x 3
Heat proof bowl
Electric hand or stand whisk
Heavy based saucepan
Step 1: Make the Italian Meringue
Put the sugar and water in to your heavy based saucepan and heat gently until the sugar has dissolved.
Once dissolved boil the syrup until the soft ball stage or it reaches 116°C. This usually takes about 5 minutes.
In a large mixing bowl whisk the egg whites in to soft peaks.
Let the sugar reach the hard ball stage or 121°C . Which usually takes a couple of minutes. And remove from the heat.
Slowly mix the sugar syrup in to the egg whites and continue to mix until tepid.
Step 2: Make the Fondants
Melt a little butter and use to brush the sides and bases of the glass jars you are using.
Place the broken dark and milk chocolate in to a heat proof bowl and heat over a gentle pan of recently boiled water until melted. When melted remove and keep at room temperature.
Sift together the flour, cocoa powder and coffee.
In a separate mixing bowl whisk the egg yolks and softened butter until emulsified. This usually takes 2-3 minutes.
Whisk the flour mixture in to the yolks and butter. Add the melted chocolate and finally the Italian Meringue.
Spoon the mixture in to the prepared jars. Making sure to tap the side to get rid of any air bubbles. We recommend filling the jars about 2/3 full. Then add the lids to keep them fresh.
You can freeze these for later or cook straight away.
If you have frozen your fondants remove them from the freezer and allow to defrost before baking them in the oven. A sudden change in temperature can cause glass to shatter and break.
Before cooking remove the lid. Preheat your oven to 190°C and bake for 15-20 minutes. Or until risen and firm on top.
What do you think of this recipe? Will you be giving it a go? It's a little more complicated than some of our other recipes. But like we said you can make it in advance and freeze it for later. Stuart often makes these with his son who loves getting involved. Just make sure you are careful with the hot sugar and electric whisk around little ones. It might be best to make the meringue on your own!
Let us know if you decide to make this delicious fondant. And don't forget to tag us in any pictures on social media!
All the best
The team at Sen5es