So initially I tried to make these fondants white chocolate, dairy free and gluten free.... however... that didn't quite work out as planned! So I tried again and made them with cacao powder and with spelt flour which is a lot more predictable, I find, than gluten free flour. And they worked a treat! However of course spelt isn't gluten free. Anyway they turned out great - you can tell just by looking at the photo can't you?
Ingredients (makes 4):
* You will need 4 ramekins, each approximately 1 cup capacity
- 3/4 cup cacao butter
- 1/4 cup coconut oil
- 2/3 cup rapadura sugar
- 1/2 cup cacao powder
- 2 large free range eggs
- 2 tsp vanilla essence
- 1/2 cup spelt flour
1. Grease the ramekins with coconut oil and lightly dust with spelt flour
2. Melt together on low heat the cacao butter, coconut oil, and rapadura sugar. Take off the heat.
(Thermomix: add cacao butter, coconut oil and rapadura sugar to TM bowl and melt 4min/70deg/sp2)
3. Whisk in the cacao powder, one tablespoonful at a time and also add the vanilla.
(Thermomix: with blades running on speed 3, add the cacao powder, one tablespoonful at a time through the hole in the lid and then the vanilla)
4. Whisk in the eggs, one at a time.
(Thermomix: with the blades running on speed 3, add the eggs one at a time)
5. Whisk in the spelt flour, one tablespoonful at a time.
(Thermomix: with the blades running on speed 3, add the spelt flour one tablespoonful at a time)
6. Pour the mixture evenly among the prepared ramekins. Refrigerate for 1 hour.
7. Preheat oven to 190 degrees. Bake the fondants for around 10 minutes. Take out of the oven and loosen by running a sharp knife around the edges of each ramekin (take care not to burn your fingers - be sure to use an oven mitt!). Turn out onto plates to serve.