Makes 6
3 tipsAir Fryer Chocolate Fondants
Method
Make the pudding
- 1Grease four 175 ml mini pudding moulds with butter and dust with cocoa powder, tapping out the excess.
- 2Place a saucepan of water over medium heat and bring to a simmer.
- 3Set a heatproof bowl over the pan without touching the water. Add butter and dark chocolate, stirring gently until melted and smooth.
- 4Remove from heat and stir in sugar and salt. Let cool slightly.
- 5Using an electric mixer on medium-low, whisk in the eggs one at a time.
- 6Add flour and mix on low speed until the batter is smooth.
- 7Divide batter evenly among prepared moulds. Stand at room temperature for up to 2 hours if making ahead.
- 8Preheat air fryer to 170°C fan-forced for 3 minutes.
- 9Place on an air fryer tray. Bake fondants for 11 minutes.
- 10Rest for 2 minutes before running a knife around the edges to loosen.
...And that's it, enjoy!
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Ingredients
For the pudding
100 g butter, cubed, plus extra for greasing
cocoa powder, for dusting
125 g dark chocolate, finely chopped
180 g caster sugar
1/2 tsp fine sea salt
3 eggs
90 g plain flour
vanilla ice cream, double cream, or mascarpone, to serve
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Prepare batter and fill moulds in advance; air fry just before serving.
Prepare batter and fill moulds in advance; air fry just before serving.
