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Print Recipe
Chocolate Fondant Recipe
Chocolate fondant is a unique French dessert with liquid filling inside and hard crispy crust outside. This dessert is considered to be difficult to prepare, because the fondant must be exactly kept in the oven so that the liquid core is preserved.
Cook Time 25 minutes
Servings
Ingredients
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. The highlight of this dessert is that it contains a liquid filling. The first time may not work, but the dessert will still be very interesting to taste. To start, 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. The first time may not work, but the dessert will still be very interesting to taste.
To start, melt the chocolate with butter in a water bath (melt in a large bowl).
  2. While melted chocolate with butter, beat the eggs with sugar whisk. Beat by hand until sugar is completely dissolved. Another such moment: if you chocolate is not bitter, reduce the amount of sugar. It is advisable to take it natural dark chocolate with cocoa content of at least 70 %, because the dessert is obtained and so sweet.
    While melted chocolate with butter, beat the eggs with sugar whisk. Beat by hand until sugar is completely dissolved. Another such moment: if you chocolate is not bitter, reduce the amount of sugar. It is advisable to take it natural dark chocolate with cocoa content of at least 70 %, because the dessert is obtained and so sweet.
  3. Mix the eggs with the sugar. When the chocolate with butter melted, let it cool to body temperature (30 - 36°C).
    Mix the eggs with the sugar. When the chocolate with butter melted, let it cool 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 add the flour in several approaches. Stir gently from the bottom up.
    Then add the flour in several approaches. Stir gently from the bottom up.
  6. The consistency should resemble a thick homemade sour cream.
    The consistency should resemble a thick homemade sour cream.
  7. Lubricate the forms for muffins with softened butter.
    Lubricate the forms for muffins with softened butter.
  8. Then sprinkle the ramekins with cocoa. I recommend cocoa, not flour, because using flour, cupcakes will be pale, and with cocoa-bright brown, as expected.
    Then sprinkle the ramekins with cocoa. I recommend cocoa, not flour, because using flour, cupcakes will be pale, and with cocoa-bright brown, as expected.
  9. Pour in our molds chocolate mass and put in a preheated 180°C oven for 8-10 minutes. VERY IMPORTANT not to overdo the cupcakes in the oven, otherwise there will be no liquid filling.
    Pour in our molds chocolate mass and put in a preheated 180°C oven for 8-10 minutes. VERY IMPORTANT not to overdo the cupcakes in the oven, otherwise there will be no liquid filling.
  10. Get the cupcakes. Let stand for 3-5 minutes. They are easily removed from the forms, I got a spatula. Traditionally, serve with a ball of ice cream, mint leaves, raspberries and any other berries are added to the fountain.
    Get the cupcakes. Let stand for 3-5 minutes. They are easily removed from the forms, I got a spatula. Traditionally, serve with a ball of ice cream, mint leaves, raspberries and any other berries are added to the fountain.

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