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Dark Chocolate Fondants with Berry Coulis and Vanilla Mascarpone

There is a beautiful fine line that dark chocolate draws between bitter and sweet making it a much-desired adult taste that borders on addictive. Raw cacao sourced from lush tropical regions of the globe is masterfully transformed into smooth, dark chocolate in Europe. Easy to work with, the natural ally of sugar, berries, cherries and cream, dark chocolate is a good looking and delicious way to finish a meal.

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Berry coulis 

300g frozen berry mix
10g caster sugar

​Vanilla mascarpone 

200g mascarpone
3g vanilla paste
50g icing sugar

Chocolate fondant

200g 80% dark chocolate
200g butter
200g caster sugar
4 large eggs
4 egg yolks
2 tablespoons plain flour
2 tablespoons cocoa powder
Cocoa powder, to dust


To make the coulis, stir all ingredients in a saucepan over a medium heat until soft. Pass through a fine sieve and refrigerate until cold.

To make the vanilla mascarpone, place the mascarpone in a bowl and gently mix in the vanilla and sugar. Cover and refrigerate.
To make fondants, preheat oven to 200°C. Lightly grease eight 100ml dariole moulds and dust with cocoa powder.

Melt the chocolate and butter in a small heatproof bowl over a saucepan of simmering water.

Using an electric mixer, beat sugar, eggs and egg yolks until thick and creamy. Slowly stir in chocolate mixture. Fold in combined sifted flour and cocoa. Divide mixture among prepared moulds.

Bake for 10-12 minutes or until just set. Stand for 1 minute, then turn out onto serving plates.

Serve with vanilla mascarpone and berry coulis.