naughty little pleasures

The change of season is a bit of a nightmare for me, I crave comfort food and nothing is better than something sweet.

Below is Masterchef's recipe for Chocolate Fondat with Egg Nog.....yummmmm!

Ingredients

50g unsalted butter, extra for greasing moulds

2 tbs cocoa

50g dark chocolate, roughly chopped

1 egg
1 egg yolk

60g castor sugar

50g plain flour

Icing sugar for dusting

1 nutmeg, grated to serve

Boozy egg nog

1 vanilla bean, split

½ cup milk

1 ½ cups cream

6 egg yolks

70g castor sugar

30ml bourbon

30ml cognac

Method

1. Preheat oven to 160ºC. Lightly grease 2 dariole moulds and dust with cocoa powder.

2. Melt chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Remove from the heat, set aside to cool slightly.

3. In a separate bowl, whisk eggs and sugar until pale. Add melted chocolate and sifted flour to mixture, carefully fold to combine. Divide between prepared moulds, bake for 12-15 minutes.

4. For boozy egg nog, place the vanilla bean and scraped seeds in a saucepan with the milk and cream and heat until almost boiling. Remove from heat and set aside.

5. Whisk together the egg yolks, sugar, bourbon and cognac in a large bowl, then slowly whisk in the hot milk mixture. Pour the egg nog into a clean saucepan, and remove and discard the vanilla bean. Stir with a wooden spoon over very low heat until egg nog thickens enough to coat the back of a spoon.

6. Strain into a clean bowl, whisk over a bowl of ice until cool.

7. To serve, un-mould fondant into centre of plate, pour egg nog around, top with a small amount of grated nutmeg and sifted icing sugar.

www.masterchef.com.au