A few weeks ago, I posted a perfume review on Replica By The Fireplace and since then I’ve wanted to create a warm and comforting dessert recipe. As the perfume is such a cosy scent, the dessert needed to be hearty and served hot. Very hot. Say hello to a delicious Spicy Chocolate & Chestnut Fondant with Toasted Marshmallow!
Since the fragrance has a prominent chestnut vanilla accord, I wanted to include chestnuts in some form or another. I opted for chestnut spread (my favourite is from French brand called Clément Faugier) as it gives a wholesome and velvety texture that is very well suited for a fondant. Now, having tried the recipe with chestnut spread only, I must say it’s rather rich. To make it more lightweight, I mixed it with an equivalent volume of almond milk, and believe it or not, some cacao powder! For some reason the chocolate and chestnut flavours go very well together without being too overwhelming.
To give the dessert a little bit of twist, I added some pink peppercorn, which is also found in the top note of the perfume. It might seem a little odd to add spice to a dessert but trust me it’s worth it! It adds an unexpected facet of flavour and marries well with the cacao. A small amount will go a very long way so be careful when adding it to the mixture!
Finally, this dessert wouldn’t be inspired by Maison Margiela’s Replica By The Fireplace if it didn’t have a mysterious smoky facet. It’s rather simple to have a smoky effect in savoury foods but how do you recreate this in a dessert? A barbecue flavour will just not do! But speaking of cooking foods outdoors, I do love to toast marshmallows with a campfire… and there it is! The smokiness of the dessert is created by adding a toasted marshmallow. So so delicious… and this immediately draws you to a warm and fuzzy place… like a fireplace.
Spicy Chocolate & Chestnut Fondant with Toasted Marshmallow
Serves 4
Ingredients
• 1.5 tbsp cacao powder
• 1/2 cup plain flour
• 1/2 tsp baking soda
• 1/2 tsp crushed pink peppercorn
• 1 cup chestnut spread
• 1 cup almond milk
• 4 tbsp melted coconut oil
• 1/2 tsp vanilla extract
• pinch salt
• 4 marshmallows
Instructions
1. Preheat oven to 180°C degrees.
2. Add almond milk, chestnut spread and vanilla extract into a bowl. Mix together to form a homogenous mixture.
3. Place the cacao powder, flour, baking soda, salt and crushed pink peppercorns into a separate bowl. Then add coconut oil and stir well.
4. Incorporate the chestnut mixture to the chocolate bowl and whisk together.
4. Layout four ramequins and pour the fondant into them.
5. Place the ramequins in the oven for 15 – 17 minutes.
6. Toast 4 marshmallows and place in the centre of each fondant. Serve immediately whilst warm.
Bon appétit!
Disclaimer
All images are my own.