Terry's whole chocolate orange fondant
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Dan Jones.
Terry's whole chocolate orange fondant
Our Christmas chocolate fondant uses a whole Terry's chocolate orange, it's the ultimate festive hot pud!
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
577Kcal
Fat
38gr
Saturates
20gr
Carbs
47gr
Sugars
40gr
Fibre
3gr
Protein
10gr
Salt
0.2gr
Katy Greenwood
Food stylist and recipe writer Katy has been in the industry for over 10 years. When not working she can usually be found in her own kitchen baking sweet treats.
See more of Katy Greenwood’s recipes
Katy Greenwood
Food stylist and recipe writer Katy has been in the industry for over 10 years. When not working she can usually be found in her own kitchen baking sweet treats.
See more of Katy Greenwood’s recipes
Ingredients
- 1 x 175g Terry's milk chocolate orange
- 100g unsalted butter, cubed, plus extra soft butter for greasing
- 1 tsp cocoa for dusting
- 150g dark chocolate, chopped
- ½ tsp vanilla extract
- 2 large eggs
- 2 large egg yolks
- 55g caster sugar
- 50g plain flour
- 3 tbsp ground almonds
Step by step
Get ahead
The chocolate orange must be frozen the day before you wish to serve the fondant.
- The day before you plan to serve the pudding, put the chocolate orange in the freezer in its wrapper, so that it is fully frozen.
- Grease a 1-litre pudding bowl thickly with soft butter and dust well with the cocoa, so that all the butter is covered.
- Put the cubed butter and the chocolate in a heatproof bowl set over a pan of hot water and melt gently, stirring occasionally. Set aside while you make the sponge.
- In a large bowl, whisk together the vanilla extract, whole eggs, egg yolks and sugar with an electric hand whisk until the mixture is fluffy, doubled in size and pale in colour. When you lift the whisk from the mixture it should leave a ribbon trail on top of the surface. This will take about 5 minutes. Whisk in the melted chocolate and butter, then sift over the flour and ground almonds and fold in. Spoon the mixture into the pudding bowl, then put into the fridge to firm up for 1 hour.
-
Preheat the oven to 180°C, fan 160°C, gas 4. Once the mixture is fairly firm, unwrap the frozen chocolate orange and press it into the centre of the mixture, being careful not to push it too far down, then scoop over the mixture so that it covers the top of the chocolate. Bake for 35-40 minutes until the sides are set but there's still a wobble in the centre where the chocolate orange has melted. Carefully turn out onto a serving plate and serve straight away.
More ideas:
Chocolate Orange trifle
Chocolate orange potsTipNB. This recipe contains partially cooked eggs.
