Chocolate lime fondants with candied lime peel

Chocolate lime fondants with candied lime peel

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(3 ratings)

Prep: 35 mins Cook: 1 hr plus cooling

A challenge

Serves 6

Rich, dark chocolate and tart citrussy limes are a dreamy combination in this warm, gooey-centred chocolate dessert

Nutrition and extra info

  • uncooked

Nutrition: per serving

  • kcal991
  • fat62g
  • saturates35g
  • carbs90g
  • sugars61g
  • fibre6g
  • protein16g
  • salt1.1g
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Ingredients

  • 200g butter, plus 25g/1oz melted, for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g cocoa powder, for dusting
  • 200g dark chocolate (70% cocoa solids), melted
  • 200g golden caster sugar
  • 4 eggs and 4 egg yolks (freeze the egg whites and use for meringues)
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • zest of 3 limes (use the juice for the curd)
    Lime

    Lime

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    The same shape, but smaller than…

  • 200g plain flour

For the candied lime peel

  • 140g golden caster sugar, plus extra for dusting
  • 2 limes, the peel pared into long strips, then thinly sliced (use the juice for the curd)
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

For the lime curd

  • juice of 8 limes, plus the zest of 3
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 200g golden caster sugar
  • 1 tsp cornflour
  • 100g butter, chopped into small pieces
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 eggs and 1 egg yolk
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • green food gel colouring (optional - I always like to add a little, just to enhance the green)

You will need

  • 6 dariole mould or ramekins

Method

  1. For the candied lime peel, put the sugar and 150ml water in a small saucepan over a medium heat. Bring to the boil, then turn down to a slow simmer. Add the strips of lime peel and cook gently for 25 mins until the peel has softened and the syrup has thickened. Sprinkle a layer of caster sugar over a sheet of baking parchment, lift the softened lime peel with a slotted spoon onto the sugar and roll to coat. Leave to cool until hardened. Will keep in an airtight container for up to 1 month.

  2. Next, make the lime curd. Put the lime juice and zest, sugar, cornflour, butter, eggs and egg yolk in a heatproof bowl, and whisk together to combine. Set the bowl on top of a pan of simmering water, and continue to whisk for about 20 mins until thickened – don’t be alarmed if it looks like it has curdled at first, as once the butter has melted, it will come together. It should coat the back of the spoon once done. Stir through the food colouring, if using, and set aside to cool. Will keep, chilled, in an airtight container for up to 3 days.

  3. Brush the moulds with the melted butter, then place them on a tray and put in the freezer for 10 mins or until the butter has set. Take out and brush with butter again, then return to the freezer for another 10 mins. Dust the insides with a good coating of cocoa powder, tap out any excess and set aside.

  4. Heat oven to 200C/180C fan/gas 6. In a bowl over a pan of simmering water, melt the butter and chocolate together, then leave to cool.

  5. Whisk the sugar and eggs with an electric hand whisk until light, fluffy and the mixture has tripled in volume. Add the cooled chocolate mixture and lime zest, and mix well. Fold the flour gently and quickly into the fondant mixture until fully incorporated, then spoon the mixture into the moulds, filling them almost to the top – leave a little space as they will rise. Bake in the oven for 10 mins or until a crust has formed and the sides are just starting to come away from the moulds.

  6. Remove from the oven, and leave to stand for 1 min, then turn out – don’t leave them any longer or the heat from the moulds will continue to cook the fondant and they won’t have an oozy centre. To serve, place a spoonful of curd on each serving plate and spread with the back of a spoon. Place the fondants on top, and top each one with candied lime peel.

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Comments, questions and tips

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clairedavies
22nd Feb, 2016
2.55
I agree with other comment that it makes too much curd. I made them ahead & froze them. Recipe doesn't tell you but contacted Nadyia who said cook from frozen for 17 mins. When I put them on plate they collapsed not sure why. Don't think I would make them again.
dcaygill
13th Feb, 2016
2.55
This was easy to make & the chocolate fondants were delicious. However, there was far too much curd, i would say you would need to at least half the mixture for the curd. Didn't really add anything to the dish I thought, fondants on their own were better
clairedavies
7th Feb, 2016
2.55
This recipe says can be frozen uncooked but there are no instructions about when to freeze or what to do after freezing. Can you help please?
goodfoodteam's picture
goodfoodteam
21st Mar, 2016
We would recommend that you make the fondants up to the stage of putting the mixture in the moulds (half way through step 5) then wrap them individually. Freeze as soon as possible for up to 2 months. Thaw in the fridge overnight then unwrap and bake as for the recipe.
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