Valentine’s Special part 1

14 Feb

As The Man will be in Norway on actual Valentine’s Day we celebrated a bit early, and I had a go at making my favorite restaurant desert Chocolate Fondant. It was a bit of a high risk strategy having never cooked them before as timing is crucial to avoid the puddings being cooked all the way through and missing out on the gorgeous melting middle.

Ta da! It worked, although I was too afraid to turn them out on to a plate. Actually the timing was the only difficult tricky thing about making them, and they were really really good! I used another Guardian recipe, but substituted plain chocolate for one flavoured with orange and geranium. Chilling the mixture before cooking, means they take a few minutes longer which made me feel a little more in control of things.  The recipe was straight forward, easy to follow and definitely lived up to my expectations. Next time I’ll be braver and try turning them out!

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