Chocolate Mandarin Fondants
Winter's emotional and physical toll calls for a medicinal chocolate pudding - one that's preferably gooey. These little fondants are easy to whip together, come bursting with chocolatey ooziness and work perfectly spiked with mandarin zest - my favourite in-season fruit. Mandarin has a floral tropical note that trumps orange in my opinion. Try it and see, orange obviously would work as well.
- zest of 3 mandarins, finely chopped
- 125g (3/4 cup) GF self-raising flour (any supermarket brand will work)
- 100g (1/2 cup) rapadura/coconut/brown sugar
- 25g (1/4 cup) cocoa powder
- 1 1/2 baking powder
- pinch salt
- 125 ml (1/2 cup) light flavoured vegetable oil
- 1 tsp vanilla
- 150ml (2/3 cup) unsweetened plant milk
- 4-6 squares vegan chocolate of choice
- Preheat your oven to 180C/360F. Grease 4 ramekins or 6 muffin tin holes, set aside.
- In a large bowl, add the mandarin zest, flour, sugar, cocoa powder, baking powder and salt. Whisk thoroughly to combine. Add the coconut oil, vanilla and plant milk - whisking again from the centre outwards until all the dry ingredients have been incorporated into a batter. It should be on the runny side.
- Divide the mixture between the ramekin/muffin tin holes, filling 3/4 of the way up. Drop one square of chocolate onto each pudding and push beneath the surface (so it's approximately in the middle of your pud), ensuring it disappears completely (you can't see it). Bake in the preheated oven for 8-15 minutes (depending on your pudding size). When ready the puddings will appear "just cooked" but still be very soft to touch.
- Run a knife around each pudding and tip upside-down onto a plate. Serve immediately with vegan ice cream or whipped cream.