Butter and Cocoa powder for lining molds
200g salted butter, diced
4 eggs plus 4 egg yolks
100g caster sugar
55g plain flour
4 to 6 PEPPADEW® peppers finely diced
½ pineapple peeled, cored and diced
4 to 6 PEPPADEW® peppers, shredded, plus 3 tbsp liquid from the jar
2 tbsp light brown sugar
Make the salsa. Mix the ingredients in a bowl. Stir to dissolve the sugar and leave to infuse overnight.
Preheat the oven to 190C. Prepare 6 dariole molds by greasing them with butter and dusting them lightly with cocoa powder. Cut a circle of baking parchment to fit the base of each mold. (This makes the fondants easier to remove.) Support the molds on a baking sheet.
Put the chocolate and butter into a heatproof bowl. Bring a pan of water to the boil and set the bowl on top. It should not touch the surface of the water. Remove from the heat and stir occasionally until the chocolate and butter have melted and the mixture is smooth.
In a separate bowl, whisk the eggs, egg yolks and caster sugar until pale and light. Fold in the chocolate mixture then add the flour and PEPPADEW® peppers. Whisk to mix, then leave to stand for 5 minutes. Divide the mixture between the prepared molds. Bake for 10 minutes until just firm. Turn out the fondants carefully on individual plates and surround them with the pineapple salsa. Serve immediately. Enjoy!