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Chocolate fondant
Andréa
Borstplaat is a traditional snack at Sinterklaas. And given my crush with chocolate seemed a recipe with chocolate fondant should be the one.
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Prep Time
10
mins
Cook Time
2
hrs
Total Time
2
hrs
10
mins
Course
Sweets and Sweet Baking
Cuisine
Dutch
Servings
14
chocolates
Calories
119
kcal
Ingredients
1x
2x
3x
▢
50
grams
butter
▢
6
tablespoons
cream
▢
250
grams
sugar
▢
1
teaspoon
vanilla extract
▢
1
tablespoon
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
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