Chestnut-Chocolate Fondant


100g Chocolate (min 80%)

100g Chestnut Puree

120g Butter

100g Flour

170g Sugar

3 Eggs

50g Chestnut Puree for the filling

2-3 Tbsp melted Butter

2 Tbsp Cocoa Powder


Sour Cherry Sauce:

130g Sour Cherry Preserve

100ml Sour Cherry Juice

100ml dark Rum

10g Butter


  1. To make the cherry sauce, place the sour cherry juice, sour cherry preserve and rum in a medium saucepan over high heat.
  2. Cook, stirring for 10-15 Minutes until liquid is somewhat reduced and thickened.
  3. Stir in butter, remove from heat and set aside to cool slightly.
  4. Brush 8 Dariole moulds with the melted butter then add cocoa powder to coat the butter. Tap any excess cocoa back into the jar.
  5. Divide 50g chestnut puree to eight small balls.
  6. Place chocolate, 100g chestnut puree, sugar and butter in a small heavy-based saucepan over medium-low heat. Cook, until melted and smooth and cool to room temperature.
  7. One by one beat in eggs, and using a spoon, fold in sifted flour until combined.
  8. Divide mixture evenly between prepared moulds, and add a chestnut puree ball in the middle.
  9. Preheat oven to 180°C. and bake fondant for 12 minutes or until just set. Run a flat bladed knife carefully around the edge of each mould and carefully turn onto each serving plate.
  10. Dust fondants with extra cocoa and serve with sour cherry sauce.

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