"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

  • 80g Icing sugar
  • 40g Glucose syrup
  • 70g Dark chocolate
  • 15g Golden Syrup
  • 30g Granulated sugar
  • 30ml Non-dairy 'cream' (thicker is better)
  • 10g Soya marge
  • 1 tsp Vanilla essence
  • 10g Cocoa powder (to finish)
  • Appropriate flavourings
Suggested Flavours:

Spicy Chilli Mocha
  • 1/2 tsp Dried chilli flakes
  • 2 tsp Fresh coffee grounds
  • Salt and pepper to taste

Strawberry, Orange and Lavender
  • 2 tsp Fresh orange zest
  • 1 tsp Dried lavender flowers
  • 1 tsp Strawberry flavouring

Method

  1. 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
  2. Work 3/4 of your solid flavourings (orange zest, chilli, coffee grounds etc.) into the paste until well blended and set aside
  3. Heat the soya marge, granulated sugar, golden syrup, 'cream' and vanilla essence in a pan until caramelised
  4. Add the caramel and smashed chocolate pieces to the flavoured fondant in a heat proof bowl and briefly mix
  5. Place the bowl onto a saucepan of hot (not boiling) water and melt the chocolate into the fondant, beating constantly
  6. Remove from the heat and allow to cool for at least 1 hour
  7. Divide the fondant into even chunks and roll into balls (you could roll the fondant out and use a shape cutter at this stage)
  8. 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

Cooking Time: 10 Minutes

Serves: 15 - 20 fondants

Keeps For: 5 days

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'