Method for chocolate
mixture
Slowly melt the butter with the chocolate in a bain
marie over boiling water. Once it is melted remove from
the heat.
Place the egg yolks, eggs and caster
sugar in the food mixer and mix on slow until the
sugar has dissolved. (Around 20 seconds)
Add the chocolate and butter to the
blender and mix again on slow for approx 20 seconds. Take the flour and pass it through a
sieve on to grease proof paper. (This will help you
avoid any lumps)
Take the paper and pour a little flour
in to the blender and mix for 10 seconds then repeat
until all the flour has been absorbed.
Let the chocolate mixture cool for 15 minutes.
Give the mixture a final whiz in the
blender for a few seconds.
Grease the moulds with unsalted butter
with a brush
Spoon in the chocolate mixture until
the mould is ¾ full
Cook in the centre of the oven at 350F
for 8-10 minutes
Remove from oven and let the moulds
cool for 1 minute
To serve
Hold the mould upside down and release
the fondant on to the plate
Arrange your thin biscuit on the plate
Take a rounded scoop of ice cream
either white chocolate, vanilla or coconut and place
on top of the biscuit
Garnish with mixed berries and a sprig
of mint
Sieve icing sugar over the fondant
Sieve cocoa powder over the ice cream
Read about Jean-Christophe's
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