celebrate chocolate weekThis week from the 12th October to 18th October 2015 sees the return of the nation’s favourite themed week – Chocolate Week.

Hundreds of events are expected to be held around the UK with the country’s top chocolatiers and chocolate companies as well as restaurants, bars and hotels hosting talks, tastings, demonstrations and sampling as well as chocolate meals, cocktails and recipes using some of the best chocolate brands from around the world.

Chocolate week aims to promote fine flavour chocolate, the independent artisan chocolatiers and chocolate companies who work in direct partnership with cocoa farmers and encouraging consumers to pay a fair price for their chocolate.

To celebrate Chocolate Week, why not cook up your own chocolate creation?

Chocolate Fondants

Ingredients

120g unsalted butter, diced, plus 20g melted for greasing

2 tbsp cocoa powder

120g dark chocolate, broken into pieces

2 eggs and 2 egg yolks

120g caster sugar

1 tbsp plain flour, sifted

clotted cream or vanilla ice cream, to serve (optional)

Method

Heat oven to 200C/180C fan/gas 6 and put a baking tray on the middle shelf. Brush the inside of 5 dariole or pudding moulds with the melted butter, then put the cocoa in one and turn it to coat the inside, holding it over the second mould to catch any that escapes. Repeat with the other moulds.

Put the butter and chocolate in a heatproof bowl, set over, but not touching, a pan of simmering water and stir occasionally until melted. allow to cool slightly.

Using electric beaters, whisk together the whole eggs, yolks, sugar and a pinch of salt until pale and moussey (the mixture should almost double in volume), this will take 3-4 mins. Gently fold in the melted chocolate and butter, and then the flour, being careful not to knock out too much air. Spoon into the prepared moulds, stopping just shy of the top. Chill for at least 1 hr.

Put on a hot baking tray and cook for 12-14 mins until the tops are set and coming away from the sides of the moulds. Stand for 30 secs, then serve in the moulds or turn out onto plates. Great with clotted cream or plain ice cream.

Recipe from Good Food magazine, May 2014

Polly has almost 20 years in the media industry. As Editor of Andover and Villages, she strives to bring the latest and greatest news with a minutes notice. Polly can be contacted via editor@andoverandvillages.co.uk or alternatively called at