Chocolate Apricot Fondant

1. 1

   In a small bowl, soak apricots in brandy for 1 hour.

2. 2

   Line an 11 x 4-inch loaf pan with plastic wrap.

3. 3

   Melt chocolate with Espresso coffee in top of a double boiler over low heat, stirring well.

4. 4

   Add butter, a bit at a time, stirring until melted.

5. 5

   Remove from heat.

6. 6

   In a large bowl, beat egg yolks until pale yellow and fluffy.

7. 7

   Fold in apricots and brandy.

8. 8

   Slowly pour chocolate mixture into egg and apricot mixture; gently fold to blend.

9. 9

   Cool for 30 minutes.

10. 10

    In a separate bowl, beat egg whites until firm, but not stiff.

11. 11

    Fold gently into chocolate mixture.

12. 12

    Pour into plastic-lined loaf pan and freeze for 6 hours.

13. 13

    Cut into 3/4-inch slices.

14. 14

    Top with whipped cream and apricots.

* Per serving · 4 servings · Values may vary.

No additional tips available.