Chocolate Fondant with Cream Liqueur
4 servings
60 minutes
Chocolate fondant with creamy liqueur is a refined treat that combines French culinary traditions with the softness of Irish Baileys liqueur. This dessert captivates hearts with its velvety taste and delicate chocolate center that melts with each bite. The rich aroma of cocoa with the warm creamy notes of the liqueur creates a perfect harmony. Fondant is ideal for a romantic dinner or an exquisite meal finale. It is served warm, dusted with cocoa or powdered sugar, and often complemented by a scoop of vanilla ice cream. Despite its elegance, this dessert is simple and quick to prepare, turning an ordinary day into a celebration of flavor.
1
Melt chocolate and butter in a water bath or microwave. Let it cool slightly.
- Dark chocolate: 90 g
- Butter: 100 g
2
Beat the eggs with sugar in a bowl using a mixer and gently fold in the chocolate while constantly stirring.
- Chicken egg: 2 pieces
- Sugar: 60 g
- Dark chocolate: 90 g
3
Sift the flour in advance and carefully add it to the egg-chocolate mixture. Stir to avoid lumps. Add the liqueur and mix again.
- Wheat flour: 45 g
- Baileys liqueur: 50 ml
4
Pour into silicone molds, leaving 1 cm from the edge, following the muffin baking principle. Preheat the oven to 200 degrees and place the dessert inside for 5-10 minutes. Check readiness with a toothpick. The inside should be liquid. Decorate the finished fondant with powder or cocoa as desired.
- Cocoa powder: to taste
- Powdered sugar: to taste