Welcome to my heavenly chocolate orange chocolate fondant.
Chocolate fondants were always something I would watch a Masterchef wannabe cook on Celebrity Masterchef. It was always something quite difficult to make as there was always this worry that it wouldn’t quite be cooked perfectly enough.
You would sit on the edge of your seats waiting for the judges to cook it in the middle and for Greg Wallace to say the words “cooking doesn’t get any better than this”.
Apart from this the only other time I have experienced a chocolate fondant was on holiday at Disney World. We wanted to dine at one of the restaurants inside Epcot.
But we were warned on forums that it was very expensive for what you were getting. But we also wanted the experience of the restaurant. So we agreed to eat a salad each (cheapest thing on the menu) and then share a nice pudding.
The pudding turned out to be a trio of amazing desserts and was well worth having a salad for. One of the trio was a chocolate fondant and we all argued over who had the last of it. Of course I got it, but I got lots of evils for having the last bit!
I loved the way the creamy chocolate in the centre melted in your mouth and the way that no matter what you wanted more and more.
In this recipe instead of having raspberries and chocolate I went for my two favourites when it comes to puddings = chocolate and orange. They are simply perfect together and make you want to have more and more. This is unique as it is cooked in our air fryer 🙂
Heavenly Chocolate Orange Chocolate Fondant
- Preheat your airfryer to 180c.
- Grease four ramekins.
- Melt the chocolate and butter in a glass dish over a large pan of hot water. Stir until it is a nice creamy texture.
- Whisk and beat the eggs and sugar until they are pale and frothy.
- Add the orange along with the egg and sugar mixture into the chocolate. Finally stir in the flour and combine everything evenly.
- Fill the ramekins 75% full with mixture and bake for 12 minutes.
- Remove from the airfryer and allow to cook in the ramekins for 2 minutes. Turn the ramekins upside down (gently) onto a serving plate tapping the bottom with a blunt knife as this will loosen the edges.
- The fondant will release from the centre and you will have a lovely pudding with a soft centre.
- Serve with vanilla ice cream or caramel sauce.