Melting Fondants
6 servings
60 minutes
Molten fondants are an exquisite dessert of French cuisine that impresses with its texture: a crispy shell hides a soft, gooey chocolate center. Born from the culinary traditions of France, this dessert has become a symbol of refined taste and gastronomic pleasure. Its rich chocolate flavor with a hint of bitterness is complemented by a soft creamy note of butter, creating the perfect balance of sweetness. Fondants are served hot, often with a scoop of vanilla ice cream or fresh berries to highlight the intensity of the chocolate. This dessert is suitable for special occasions when you want to impress guests or indulge yourself in a refined treat. Despite their complex appearance, making fondants is quite simple and they always impress with their delicate texture and rich flavor.
1
We melt 100 g of dark chocolate and 130 g of softened butter on the stove.
- Dark chocolate: 100 g
- Butter: 130 g
2
Mix 1 egg yolk and 2 eggs with 4 tablespoons of sugar. Add 70 g of flour, 3 teaspoons of cocoa powder, mix well, and add to melted chocolate with butter, stirring until smooth.
- Chicken egg: 3 pieces
- Chicken egg: 3 pieces
- Sugar: 4 tablespoons
- Wheat flour: 70 g
- Cocoa powder: 3 teaspoons
3
We spread the dough in the molds almost to the top. Bake for 5-7 minutes at 210 degrees. Remove from the oven and place in the refrigerator. After the fondants are completely set (they should not be soft), about 5 hours later, carefully transfer them to a plate.