Little chocolate and hazelnut fondants (Slideshow version)
Stage 14/14 :
Leave to cool on a wire rack.Remarks
You will notice that any type of fondant cake tends to be slightly undercooked. This is normal to give the melting texture we're after.You can vary this recipe by using almonds, for example, which work very well.
The mixture needs to be kept hot in stage 6, to prevent it turning unpleasantly lumpy when the eggs and sugar are added.