Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Salted Butterscotch Chocolate Fondants

Pudding | 27th August 2013 | By

Continuing on my salty journey from the salted caramelised almond chocolates I made for We Should Cocoa, I couldn’t resist making these salted butterscotch chocolate fondants. This month’s Classic French theme is chocolate fondants and as I had a bar of salted dark chocolate to hand and I do like the combination, I knew the fondants I was going to make would be salted something or other. I thought I would base mine on a recipe for molten chocolate cakes in the French classic Cooking with Chocolate edited by Frederic Bau. I halved the quantity and made a few other changes, but in essence this is, vraiment, une recette classique Française.

This is how I made:

Salted Butterscotch Chocolate Fondants

  • Buttered 3 ramekins and dusted with cocoa powder.
  • Melted 50g salted butter in a pan over very low heat with 70g salted dark chocolate – I used the Lindt Touch of Salt I recently reviewed. Left to cool a little.
  • Whisked 2 eggs with 120g dark brown sugar until thick and tripled in volume.
  • Sifted in 1 scant teaspoon of cocoa, 1 scant teaspoon of mesquite and 20g plain flour. Folded in as carefully as possible so as not to lose the air gained by whisking.
  • Spooned into the three prepared dishes. There was enough mixture left for a 4th, but I only have three, so I very naughtily polished the remains off and oh, it was so delicious.
  • Baked at 180°C for 10 minutes.

The brown sugar and mesquite worked as I’d hoped and produced a really good salted butterscotch flavour. The same cannot be said for my turning out which ended in disaster at the first attempt, so I didn’t try with the other two. They tasted fabulous anyway and CT on his return from the daily grind seemed to cheer up no end when he knew what was on the menu.

I am entering these into Classic French the monthly theme from Jen of Blue Kitchen Bakes and this month hosted by Claire of Under the Blue Gum Tree who has chosen that most luscious of desserts: chocolate fondants.

Comments

  1. Leave a Reply

    Foodycat
    27th August 2013

    What form does your mesquite take? The mesquite I have is large chips for smoking on the barbecue!

    • Leave a Reply

      Choclette
      27th August 2013

      I get it in powder form from health food shops – meant to have all sorts of good properties of course! It does have a nice caramel / buttersctoch sort of flavour, but I only use it in small quantities. I’ve not heard of it being used as you do. Always good to learn more.

    • Leave a Reply

      Choclette
      29th August 2013

      No to splinters in the fondants please! But thanks for the link, I knew about the food bit – obviously, but not about the properties of the wood. Interesting.

  2. Leave a Reply

    underthebluegumtree
    27th August 2013

    What a creative and beautiful sounding flavour combination for a fondant. I would love to try these so I’ll have to see if I can track down some mesquite. Shame they didn’t turn out but at least you’ve got a really lovely gooey centre there. A brilliant entry for Classic French, thank you.

    • Leave a Reply

      Choclette
      27th August 2013

      Ahh thank you and thank you too for giving me the excuse to make some. I don’t think the mesquite is essential, but it does add a note of caramel / butterscotch,

  3. Leave a Reply

    belleau kitchen
    27th August 2013

    I simply adore that ‘turned out’ picture… it’s really made me chuckle… I bet they tasted simply divine!

  4. Leave a Reply

    Katie
    28th August 2013

    They look fabulous. I would certianly cheer up to return home and be presented with one of these. Delicious

    • Leave a Reply

      Choclette
      29th August 2013

      Thanks Katie – having one waiting for me on my return to work is a lovely thought indeed.

  5. Leave a Reply

    Victoria Lee
    28th August 2013

    drool! I really like the twist of flavour combination you have used here, bookmarked for the weekend methinks!

    • Leave a Reply

      Choclette
      29th August 2013

      Thanks Victoria, despite the looks, it was totally delicious and to be honest I quite like eating them out of the pots anyway 😉

  6. Leave a Reply

    Jo
    29th August 2013

    That looks amazing Choclette! Even the photo of the one which didn’t turn out well, it makes it look even more indulgent/decadent!

  7. Leave a Reply

    Jen @ Blue Kitchen Bakes
    7th September 2013

    Amazing flavour combination and it doesn’t matter that it didn’t turn out well, it’s just a good excuse to lick the plate clean afterwards! Thanks so much for entering these into Classic French 🙂

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