Welcome back my Franchizz!
Today we are doing one of my favourite recipe, the chocolate fondant. A simplified version of the chocolate coulant created by Michelin star chef Michel Bras (which happened to by one of my mentor) in the 80’s.
It only requires 5 ingredients and is fairly simple to do. You should technically freeze them first but if you follow along in 30 min you can have this dessert done from start to finish.
Alright, enough chatting. Let’s start cooking, shall we?
Serves 4 (individual or sharing style)
Chocolate Fondant
200 gr (1 1/4 cup) 70% Dark chocolate
200 gr (3/4 cup + 2 tbsp) High quality butter
4 pcs Large eggs
100 gr (1/2 cup) Sugar
120 gr (1 cup) AP flour
- In a bowl, mix the chocolate and the butter and place it over a bain-marie (double boiler).
- While the chocolate melts, whisk the eggs and sugar together.
- Finish melting the chocolate/butter off the heat and add it to the eggs mix.
- Whisk vigorously until fully combined.
- Sift the flour over the combined mix and whisk well until everything is incorporated and smooth.
- Now you could fill up some individual moulds (that you’ve buttered ahead of time) and freeze them for 4-5 hours or like myself, you could fill a ring mould lined up with parchment paper and fill them up 3/4 of the way.
- Cook them in a 450F oven for 10-15 min based of the size of your moulds. The outside should be barely cooked. Just enough to keep it together.
- Let it set for 3-4 minutes and place it on the serving plate/platter. Remove the ring mould and paper.
- You can dust it with powder sugar and/or serve it with vanilla ice cream.
- Crack the heart open and let that chocolate goodness run its course.
- Bon appétit!
