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 Chocolate Fondant Recipe
Chocolate fudge is a unique French dessert with a liquid filling inside and a hard crispy crust on the outside. This dessert is considered difficult to prepare, because the fudge must be precisely kept in the oven to preserve the liquid core.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Cook Time 25 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. The highlight of this dessert is that it contains a liquid filling. It may not work out the first time, but the dessert will still taste very interesting. First, melt the chocolate with butter in a water bath (melt in a large bowl).
    The highlight of this dessert is that it contains a liquid filling. It may not work out the first time, but the dessert will still taste very interesting. First, melt the chocolate with butter in a water bath (melt in a large bowl).
  2. While the chocolate is melting with butter, whisk the eggs with sugar with a whisk. Beat by hand until the sugar is completely dissolved. Another such point: if your chocolate is not bitter, reduce the amount of sugar. It is advisable to take natural dark chocolate with a cocoa content of at least 70% for him, because the dessert turns out to be so sweet.
    While the chocolate is melting with butter, whisk the eggs with sugar with a whisk. Beat by hand until the sugar is completely dissolved. Another such point: if your chocolate is not bitter, reduce the amount of sugar. It is advisable to take natural dark chocolate with a cocoa content of at least 70% for him, because the dessert turns out to be so sweet.
  3. Mix eggs with sugar. When the chocolate with butter melts, let it cool down to body temperature (30-36 °C).
    Mix eggs with sugar. When the chocolate with butter melts, let it cool down to body temperature (30-36 °C).
  4. After the chocolate has cooled, add the egg mixture to it and mix.
    After the chocolate has cooled, add the egg mixture to it and mix.
  5. Then pour in the flour in several steps. Gently mix from bottom to top.
    Then pour in the flour in several steps. Gently mix from bottom to top.
  6. The consistency should resemble thick homemade sour cream.
    The consistency should resemble thick homemade sour cream.
  7. Grease muffin molds with softened butter.
    Grease muffin molds with softened butter.
  8. Then sprinkle the molds with cocoa. I recommend cocoa, not flour, because using flour cupcakes will be pale, and with cocoa - bright brown, as expected.
    Then sprinkle the molds with cocoa. I recommend cocoa, not flour, because using flour cupcakes will be pale, and with cocoa - bright brown, as expected.
  9. Pour the chocolate mass into our molds and put it in a preheated 180 ° C oven for 8-10 minutes. IT is VERY IMPORTANT not to overdo the cupcakes in the oven, otherwise you will not get a liquid filling.
    Pour the chocolate mass into our molds and put it in a preheated 180 ° C oven for 8-10 minutes. IT is VERY IMPORTANT not to overdo the cupcakes in the oven, otherwise you will not get a liquid filling.
  10. Get out the cupcakes. Let it brew for 3-5 minutes. They are easily removed from the molds, I got a shovel. Traditionally, serve with a ball of ice cream, mint leaves, raspberries and any other berries are added to the fountain.
    Get out the cupcakes. Let it brew for 3-5 minutes. They are easily removed from the molds, I got a shovel. Traditionally, serve with a ball of ice cream, mint leaves, raspberries and any other berries are added to the fountain.
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