Chocolate apricot fondant
Ingredients/Compontents of Chocolate apricot fondant recipe
- dried apricots - 6 oz
- apricot brandy - 1/3 c
- semi-sweet chocolate, coarsely chopped - 14 oz
- brewed Espresso coffee - 1/2 c
- plus 1 Tbsp 1
- egg yolks - 6 item
- egg whites - 8 item
- whipped cream - 1 item
- fresh or canned apricots for decoration - 1 item
How to make chocolate apricot fondantIn a small bowl, soak apricots in brandy for 1 hour. Line an 11 x 4-inch loaf pan with plastic wrap. Melt chocolate with Espresso coffee in top of a double boiler over low heat, stirring well. Add butter, a bit at a time, stirring until melted. Remove from heat. In a large bowl, beat egg yolks until pale yellow and fluffy. Fold in apricots and brandy. Slowly pour chocolate mixture into egg and apricot mixture; gently fold to blend. Cool for 30 minutes. In a separate bowl, beat egg whites until firm, but not stiff. Fold gently into chocolate mixture. Pour into plastic-lined loaf pan and freeze for 6 hours. Cut into 3/4-inch slices. Top with whipped cream and apricots.
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