A refined chocolate fondant made with bittersweet chocolate, butter, cream, and rum. Served chilled and sliced into elegant portions, it pairs beautifully with English cream or fruit coulis.

Servings

Chocolate Fondant dessert — **Chocolate Fondant** �� served chilled and sliced into elegant portions.

Ingredients

450g Bittersweet chocolate
340g Unsalted butter
240ml Heavy cream
1bean Vanilla bean
1shot Dark rum

Preparation

Chop the chocolate and place in a heatproof bowl. Add cream, vanilla seeds, and rum.

Melt gently over a bain-marie. When smooth, incorporate the butter until fully emulsified.

Pour into a parchment-lined mold and refrigerate until completely set.

Slice into portions and serve with English cream or raspberry coulis.

Nutrition (per portion)

Calories380

Fat (g)32

Carbs (g)18

Protein (g)4

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Dessert Pairing

Ferreira Porto Dona Antonia 20 Year Tawny Port

Coppery tawny hues, nuts + spice + dried fruit, velvety and lingering perfectly with chocolate and caramel-rich desserts.

Tawny Port - 20 Years Nuts - Spice - Marmalade Pairs with chocolate

Wine note: Porto Ferreira Dona Antonia Tawny 20 Years Old has an attractive tawny color with coppery hues. Its intense bouquet shows the character of a well-balanced maturing through oxidation: nuts, spices and a hint of dry fruit and marmalade. In the mouth it is a full-bodied, delicate, soft, velvety and lingering wine. Once opened, preserves its characteristics for 2�C3 months.

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