My Dad, very generously, allowed me to use some of his Tyrconnell Irish whiskey for this recipe, which made it a very special dessert indeed. It’s very rich but the portion sizes are just right and the taste isn’t too overpowering. It’s melt-in-your-mouth delicious!
I’m entering this fondant for the ‘Classic French’ challenge hosted by Under the Blue Gum Tree on behalf of Jen at Blue Kitchen Bakes. This month’s challenge was to create a chocolate fondant recipe and I was so glad to come across it as I had forgotten about my Irish whiskey fondant recipe (not sure how) and couldn’t wait to try it again! So it was a great excuse to make it :-)
- 200g (7oz) dark chocolate
- 50g (1/4 cup) butter + extra for greasing
- 2-3 tbsp Irish whiskey, depending on how strong you like it!
- 3 eggs
- 75ml (1/3 cup) maple syrup
- 75g (3/4 cup) ground almonds
- cocoa powder for dusting
- Grease 5 ramekin dishes with some melted butter then dust with a little bit of cocoa powder. Leave the ramekins in the fridge whilst you prepare the fondant.
- Melt the chocolate with the butter. Take off the heat and stir in the whiskey.
- In a separate bowl, whisk the eggs and maple syrup together. Stir in the chocolate and whiskey mixture.
- Fold in the ground almonds and whisk until a smooth batter is formed.
- Take the ramekins out of the fridge and pour the batter evenly between the dishes, they should be filled about 3/4 of the way up.
- Leave in the fridge to set until you plan on serving the dessert.
- Preheat the oven to 180c.
- Bake the fondants for 7-10 minutes. They should be crisp on the outside and gooey and warm on the inside.
- Leave the fondants to cool for a few minutes in the ramekin before transferring them to a plate.
- Serve with pouring cream or ice cream and enjoy!