Fondant

Variations

Baked chocolate fondant

Dilute 12g of arrowroot (or cornflour) with a tbsp of water and fold it into the chocolate mousse. Fill small oven proof moulds (buttered and lined with a 1/2 cocoa powder half 1/2 caster sugar mixture) 2/3 of the way up the mould and bake in a preheated oven (170C) for 6-7 minutes. The chocolate fondant should be cooked on the outside and melting in the centre.