James Martin served up delicious hot chocolate and whisky fondants with cream and caramelized oranges on James Martin’s Saturday Morning.
The ingredients for the fondants: 125g dark chocolate, 125g butter, 4 eggs, 100g caster sugar and 60g plain flour.
For the caramelised oranges: 100g caster sugar, 2 oranges 1 juiced 1 sliced and zest of 1 thinly sliced, 15g butter and 25ml whisky.
For the moulds: 15g butter and 1 tbs cocoa powder
To serve: Cocoa powder to dust, 200ml Double cream whipped and 25ml whisky.