Page 625 - YC Cooking School

Rubber spatula
Whisk

7cm x 5cm dariole moulds or stainless-steel rings

What to do:

1. Pre-heat the oven to 170°C.
2. Place the butter, LINDT chocolate and orange peel into a double boiler and allow to
melt together. Note: To get an even richer orange flavour, bruise the orange peels to
release the essential oils.
3. Allow the orange to infuse for between 5 and 15 minutes – longer if you want a
stronger orange flavour. Remember to remove the orange peel before mixing the
chocolate with the eggs.

4. Lightly whisk the yolks and eggs together. Note: Take care not to over-whisk as this
could cause the fondant centre to be less than perfectly runny.
5. Combine the flour, sugar and salt.
6. Pour the melted chocolate and butter mixture, a little at a time, into the eggs while
stirring.
7. Pour the sugar and flour mixture into the chocolate mixture and with a spatula, stir
from the centre until you have a smooth mass.

8. Pour the mixture into well-greased and sugared moulds, filling two thirds of each
mould.
9. Space out the moulds on the baking tray and bake for 8–9 minutes.
10. Once baked, remove from the oven and allow to rest for 30 seconds to a minute.
11. Pop a LINDT LINDOR truffle into the centre of each fondant, then carefully unmould
and serve immediately with ice cream.

Learn to cook online at learn.yuppiechef.com

2/2