Ingredients
- Softened butter, for lining moulds
- Caster sugar, for dusting moulds
- For the ganache ball:
- 80g 70% chocolate, broken up
- 120ml single cream
- For the fondant mix:
- 110g salted butter
- 110g 70% chocolate, broken into pieces
- 2 egg yolks
- 2 whole eggs
- 110g caster sugar
- 110g plain flour
- Garnish:
- 2 tbsp cocoa powder, for dusting
- pistachio ice cream, to serve
- roasted pistachios, de shelled and crushed
- Preheat the oven to 180 degrees. Brush some ramekins or small pudding moulds with some soft butter before dusting with caster sugar, then set aside.
- To make the fondant filling, put the chocolate pieces in a bowl. Bring the cream to the boil in a small pot, then pour it over the chocolate and mix until smooth. Then place in the fridge to chill.
- To make the fondant mix, melt the butter and chocolate in a heatproof bowl set over a pan of gently simmering water. Stir with a spatula to combine until smooth, then remove the bowl from the heat.
- In a separate bowl, whisk the egg yolks, eggs and sugar using an electric whisk until a light, airy mix has formed. It should double in size.
- Fold the flour into the egg mix, then stir in the melted chocolate and butter evenly through the mix. Pour this mix into the sugar-lined ramekins or moulds to fill two-thirds of the way up.
- Scoop out some of the firm chocolate filling from the fridge and roll into a small ball in your hands, just smaller than a €2 coin. Make four balls. Press one into each of the fondants, then cover over with a small amount of the fondant mix to hide the four balls.
- Place the fondants on a baking tray and bake in the oven at 180 degrees for 10 minutes. Carefully turn the fondants out on to serving plates. Dust with cocoa powder, then place a scoop of pistachio ice-cream on top. Roughly chop the roasted pistachio nuts and sprinkle on top.
