If you love vegan chocolate, you'll adore this chocolate fondant. While you can omit the mango coulis from this and enjoy your chocolate lava cakes on their own, the contrast of sweet and tangy mango with rich and deep chocolate will keep you coming back for more and more.
Ingredients
Chocolate ganache balls
- 60 grams plant-based cream
- 15 grams dairy-free milk alternative
- 100 grams vegan dark chocolate 72%
Chocolate fondant
- 140 grams vegan dark chocolate (70% or 72%)
- 160 grams plant-based cream
- 80 grams maple syrup
- 50 grams rapeseed oil
- 100 grams plain flour
- Vegan spread for greasing
- Vegan cocoa powder for dusting
Mango coulis
- 1 ripe mango
- 40-60 grams golden caster sugar (depending on the sweetness of the fruit)
- Water as needed
Instructions
Chocolate ganache balls
- In a heavy bottom saucepan bring the cream and milk alternative to the boil. Turn off the heat, incorporate the chocolate and stir until you reach a smooth and velvety consistency. Transfer to the fridge.
- When the ganache is hard, roll little balls 6-8g each. Keep them in the freezer.
Chocolate fondant
- Preheat the oven to 190°C / gas 5.
- Using a pastry brush, generously grease the molds with the vegan spread. Evenly dust the inside of the molds with cocoa powder.
- Melt the chocolate in the microwave, 15 seconds at a time at 850W (temperature should not exceed 45 degrees).
- In a mixing bowl whisk together the cream, maple syrup and rapeseed oil. Slowly add the flour. When the mix comes together fully, pour the melted chocolate and whisk at medium speed until smooth consistency.
- Fill half of each mold with the fondant mix. Put a chocolate ganache ball in the middle and cover with the rest of the fondant mix. Each mold should contain 115g of the mix.
- Bake at 190°C for 20 mins. Unmold while warm.
Mango coulis
- Puree the mango in a blender. If necessary, add 1-2 tablespoons of water to make the first pulse easier.
- In a saucepan, combine the mango purée and sugar. Heat the mix gently until the sugar is dissolved. Add some water until desired consistency, give it a last whisk and transfer to the fridge.
To serve
- On a plate, cut off about a quarter of the fondant, allowing the chocolate to run. Pour some mango coulis over the chocolate fondant and decorate with some fresh fruits and mint leaves if you want.