"F**k Off, I'm Fabulous" Fondants
This invention is named after a favourite quote by the villainous character Zozie de l'Alba from Joanne Harris' Book The Lollipop Shoes, a sequel to her best selling and far more famous Chocolat.
They look like truffles but being made with fondant, are a bit more 'al dente' before melting in the mouth and have a touch of 'just eating the icing' indulgence. Pick flavourings that are a bit quirky, go beyond the standard or reflect a your own darker side. The first bite is with the eye, so they say and ritualistic attention to detail in the presentation is essential for full fabulousity. I recommend personal delivery in a hand made presentation box (feel free to use this template). Whatever the occasion the recipient will be under your spell in no time! |
Ingredients
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Suggested Flavours:
Spicy Chilli Mocha
Strawberry, Orange and Lavender
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Method
- Add the glycerine to the icing sugar with a teaspoon or two (add it slowly!) of water and beat to form a smooth, stiff paste
- Work 3/4 of your solid flavourings (orange zest, chilli, coffee grounds etc.) into the paste until well blended and set aside
- Heat the soya marge, granulated sugar, golden syrup, 'cream' and vanilla essence in a pan until caramelised
- Add the caramel and smashed chocolate pieces to the flavoured fondant in a heat proof bowl and briefly mix
- Place the bowl onto a saucepan of hot (not boiling) water and melt the chocolate into the fondant, beating constantly
- Remove from the heat and allow to cool for at least 1 hour
- Divide the fondant into even chunks and roll into balls (you could roll the fondant out and use a shape cutter at this stage)
- Add the remaining flavourings to the cocoa powder and roll each fondant ball in the mix to cover the surface liberally
Cooking Temperature: Medium Hob
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Cooking Time: 10 Minutes
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Serves: 15 - 20 fondants
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Keeps For: 5 days
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Tips and Comments
- These are actually very simple to make but don't tell anyone else that!
- The flavoursome variants above are just my own ideas, much better to invent your own; the possibilities are endless.
- You will need to roll the balls in the covering while the fondant is still glossy. Re-roll it in your hands if it dulls at all.
- For the coffee variant, use fresh coffee instead of water in stage 1.
- See Not-Dairy for information on soya marge and 'cream'