Chilled Chocolate Fontant - by Chef Hermes

Chef Hermes, a phenomenon in cooking, has shared this recipe with DINNER - by Dad.

This recipe is a modern day classic in our eyes, it is so simple yet the end results are great. The recipe itself is based on Richard Neat’s recipe which appeared in the many moons ago and has been tweeked mainly because of the inability to get a regular good supply of fromage blanc, but an abundance of creme fraiche. We like to use not the french type of creme fraiche’s but the more creamy ones, generally from the south west of England. So for the inspiration, we’d like to thank. Please be aware this is an incredibly rich dessert, don’t believe us? Try it for yourselves, you won’t be disappointed.

• 230g (8oz) dark chocolate, good quality, not too bitter 55%-65% should be OK
• 120g (4oz) white chocolate
• 250g (9oz) creme fraiche (sour cream)
• 250g (9oz) double cream

Combine and melt the two chocolates together, reserve to one side.
Combine the creme fraiche & cream, bring to the boil and remove from the heat.

Pour the cream mixture on to the chocolates, whisk together, pour into desired moulds.

Chill for minimum of 2 hours.

DESSERT - by Chef Hermes is ready!

More of Chef Hermes work on http://chefhermes.wordpress.com/