We Should Cocoa: Chai Chocolate Fondants

I still have another post to get up from the travels of last week but I have to squeeze this one in before the deadline!

This month’s We Should Cocoa is held by the lovely Choclette at Chocolate Log Blog and the ingredient for February to include is tea!  I’m going to admit this now.  I felt all smug when this was announced.  I had just ordered some matcha powder and picked up some (cheats) chai on my weekly shop!  Ideas have literally flooded my head and I really struggled to pick one. 

However, that smug feeling was knocked out of me pretty quickly.  I’m suffering from a touch of, what Jim has coined, Han-Flu, a less deadly strain of Man-Flu.  I don’t have a voice, my nose is streaming, I’m deaf in one ear and have a smacking headache.  I don’t do being ill.  I’ll insist I’m fine until I collapse.  Still, I want you to picture this scene:-  Thursday  night, donut batter made, oven on, cake release primed for coating the inside of the donut tin and then me, standing in the middle of my kitchen, thermometer in my mouth and massaging my temples.  Can I find my donut tin? No.  No is the short answer.  The long answer involved expletives.  I had the bloody thing yesterday…  So I gave up.  Put the batter in the fridge (knowing it’ll be rubbish to use tomorrow), grabbed a cold flannel, pain killers, a litre of water, a very sleepy Luci cat and took to my death sick bed.  I had to get up at the crack of sparrows fart to get to London for a meeting this morning as well. 

Donut tin is still in absence.  I’ve thrown away the donut batter.  I am not happy. 

But after spreading my Han-Flu^TM across the city I decided to give it another bash and sneak in my entry three hours before deadline! So I present, with a drum roll, Chocolate Chai Fondants!

I have just halved this recipe and added in two tablespoons of chai latte powder with the flour.  I used my Wilton muffin tin as a mould and made five in total.  I baked them for 11 minutes.  They were gorgeous!