Fondant (Borstplaat in Dutch) is a traditional snack at Sinterklaas. And given my crush with chocolate seemed a recipe with chocolate fondant should be the one.
I am in possession of an official borstplaat form that I can use. They are not very expensive and for sale at the cooking store. But if you don't have one, then you can use cookie cutters. How larger the cookie cutters, how long it takes to dry the borstplaat.
I'm going to enjoy my borstplaat with a nice cup of tea. One of my most favorite treats at this time. Where are you going to enjoy tonight?
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Chocolate fondant
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Ingredients
50 grams butter
6 tablespoons cream
250 grams sugar
1 teaspoon vanilla extract
1 tablespoon Dutch unprocessed cocoa
Instructions
- Line a baking plate with baking paper.
- Brush your mold with butter so that the borstplaat gets out easily.
- Heat the cream, butter, and sugar in a saucepan. Stir until all is dissolved.
- Cook for 2 minutes on low heat.
- Remove from heat, add the cocoa and vanilla extract, and mix.
- Pour into the form.
- Let cool until it has hardened.
- Take out of the forms.
- If you don't have a fondant form, spread the fondant on a baking tray, let it harden and cut out the round form with a cookie cutter
Eline says
What a beautiful recipe! I'm still trying to replicate my oma's version, who used to put peanut butter (!) in it...