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Chocolate and Peanut Butter Fondant

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Ingredients

Adjust Servings:
200 gram Dark Chocolate
50 gram Caster Sugar
80 gram Cannabutter
6 tbsp Smooth Peanut Butter can use up to 8 tbsp
2 Eggs
2 Egg Yolks
40 gram All-Purpose Flour sifted
Cocoa for dusting
Fresh Berries to serve
Fresh Mint to serve
Ice Cream

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Chocolate and Peanut Butter Fondant

By Gastrofaza / Potrawy z Trawy / Culinary Joint

Looks (almost) too good to eat!

  • 60 min
  • Serves 4
  • Medium

Ingredients

Directions

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This recipe by U.K. chef Gastrofaza is a sophisticated take on a classic chocolate fondant.

 

Heat the oven to 160C/320F. In a double boiler, melt the cannabutter and chocolate.

Combine eggs and extra yolks with sugar, by whisking quite vigorously.

Add the melted chocolate mixture and flour, and whisk slowly until well combined. I used 4 dariole moulds/ramekins, 150ml capacity.  Ensure they are well greased before you put your mixture in them.

Scoop 2/3 of the chocolate mixture into the moulds. Put about 1.5 tbsp peanut butter in the middle of each mould, and add the remaining chocolate. Don’t overfill, as they will rise a bit when baking.

Bake for 25-30 minutes.

Serve hot, with fresh berries, mint or a scoop of your favorite ice cream!

Steps

1
Done

Heat the oven to 160C/320F. In a double boiler, melt the butter and chocolate.

2
Done

Combine eggs and extra yolks with sugar, by whisking quite vigorously.

3
Done

Add the melted chocolate mixture and flour, and whisk slowly until well combined. I used 4 dariole moulds/ramekins, 150ml capacity. Ensure they are well greased before you put your mixture in them.

4
Done

Scoop 2/3 of the chocolate mixture into the moulds. Put about 1.5 tbsp peanut butter in the middle of each mould, and add the remaining chocolate. Don’t overfill, as they will rise a bit when baking.

5
Done

Bake for 25-30 minutes.

6
Done

Serve hot, with fresh berries, mint or a scoop of your favorite ice cream!

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