BLACK FOREST CHOCOLATE FONDANT	FOOD & COOKING VIDEO

Watch the video on how to make Fred Ponnavoy's Black Forest Chocolate Fondant

Christmas is the best time of year to indulge and be decadent. The chocolate extremists at Gü Puds understand this better than most. Get into the Christmas spirit with an expert lesson on festive decadence from Gü head chef, Fred Ponnavoy – guaranteed to help dazzle your guests with a show-stopping dessert.

In this video, Fred demonstrates how to add a festive twist to Gü’s Afternoon Pots of Chocolate Ganache to create a sumptuous Black Forest Chocolate Fondant. These indulgent treats work well as impressive party canapés and the best part is they’re ready in less than 30 minutes, which means more time on the dance floor!

Gü is one of those products you have regularly seen on the supermarket shelves but have you ever wondered who or what Gü is?

Gü was started by James Averdieck when he came up with the idea for a top-notch chocolate pud brand when he was working in Belgium and fell in love with the local patisseries and their chocolate.

He then met Perry from Big Fish who helped him brand the range and together, they sneakily slipped some Gü sample boxes on to the shelf of the local supermarket and watched shoppers grab them immediately. It was a triumph!

So Gü was launched with three products in 2003 and now it is estimated that a Gü pud is eaten somewhere in the world every 2 seconds. These days there is a whole range and you can find out more on the Gü web site.

FRED PONNAVOY’S BLACK FOREST CHOCOLATE FONDANT

Ingredients

2 x pack of 3 Gü Ganache
130ml whipping cream
110g 70% chocolate
4 egg yolks
2 medium eggs
60g golden caster sugar
Griottines cherries (cherries in kirsch)
100g whipping cream
Grated dark chocolate
Melted butter
Kirsch liqueur

Method

• Preheat your oven to 120°C (248°F).

• Prepare 12 oven proof dishes (roughly the size of a Gü ramekin) by brushing them with melted butter and immediately coat the inside with grated chocolate; remove the excess.

• Add the eggs, egg yolks and sugar to a mixer and beat for approximately 8-10 minutes at a high speed to obtain a light sabayon (for you and me that means a light, foamy mix of egg yolk and sugar).

• Melt the chocolate in the microwave for approximately 30 seconds on 800 watts (per pack). Heat the cream on the hob, bring to the boil and then pour it over the melted chocolate, adding half at a time to create a smooth and shiny ganache.

• Gently fold the sabayon into the ganache then transfer into your baking dishes.

• Bake in the oven at 120°c (248°F) for 10 - 11 minutes.

• Meanwhile, whip the cold whipping cream into a Chantilly texture (a light and foamy mixture when the cream is whipped to peak consistency) and add some Kirsch liqueur to your preference.

• Remove the soufflés from the oven and leave to cool for a couple of minutes. (We like to pour a glass of wine during this bit!).

• Remove the foil lid from the Gü Ganache pots and melt in the microwave for approximately 30 seconds each. Pour ½ pot into each soufflé and add 2 to 3 griottines cherries soaked in Kirsch.

• Finally, add the Kirsch Chantilly, decorate with a cherry and serve/devour immediately.

Makes 12

Recipe published courtesy of www.gupuds.com

Published 13 December 2011

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