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Peanut Butter & Raspberry Jelly Chocolate Fondants

May 17, 2017

 

There's nothing more spectacular that watching oozing chocolate

 

pour out of a perfectly baked fondant! So, let me tell you that when

 

you add peanut butter and raspberry jelly, you can only imagine the

 

magic!

 

 

These are so easy to make and are truly appreciated by all dinner

 

guest! You can also easily make these without any gluten, wheat or

 

refined sugar. Simple swap your cake flour with a gluten free flour

 

mix and replace your sugar with coconut sugar or xylitol!

 

 

I used the no added salt/sugar peanut butter range from

 

Woolworths, as well as their always-perfect fresh raspberries.

 

 

For the cocoa powder, use a good quality dark cocoa content, such as

 

NOMU's traditional cocoa- it makes a delicious difference.

 

 

 

P E A N U T  B U T T E R  &  R A S P B E R R Y  J E L L Y  

C H O C O L A T E  F O N D A N T S

 

 

NOMU cocoa powder (for dusting)

200g dark chocolate (70% min) OR NOMU's Decadent Hot Chocolate Pieces

100 unsalted butter, cut into small pieces

2 large eggs

2 large egg yolks

110g caster sugar

35g plain flour, sifted

1 tsp sugar free peanut butter per serving (4 tsp altogether)

1 tsp fresh, chopped raspberries per serving (4 tsp altogether)

 

1. Preheat oven to 200 degrees C. Grease 4 dariole moulds and neatly dust them with cocoa powder.

2. Place the chocolate and butter in a pot over a gentle heat and stir until the chocolate has melted. Allow to cool to room temperature.

3. Put the eggs, egg yolks and sugar into a mixing bowl and stir until combined. Stir in the melted chocolate and then fold in the flour.

4. Spoon the mixture into the dariole moulds halfway. Carefully add peanut butter and chopped raspberries into the centre of the mould. Spoon the remaining fondant mixture over this to seal. Fill to just below the top line as the fondants will rise significantly. Give the lip of the mould a gentle wipe to ensure the fondants rise perfectly.

5. Place in the fridge for an hour then bake for 15 minutes or until the fondants have risen and spring back to the touch. Take them out of the oven and leave to cool for a minute or two so that the moulds are easier to handle.

6. To remove, gently loosen the edges with a knife, then place a plate on top and gently flip over. Dust with cocoa powder to serve.

 

 

*Image by: Vorsprung Studios at Expresso Morning Show

*To make gluten free, swap your plain flour for 30g gluten free flour

*To make this with less sugar, simple swap your caster sugar for 80g xylitol

 

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