Chocolate Fondant with Starch
4 servings
25 minutes
Chocolate fondant with starch is a delicate dessert of French cuisine that has won the hearts of gourmets worldwide. Its history traces back to the art of French pastry chefs who aimed to create a dessert with a fine balance of textures: a light crust on the outside and a melting chocolate center inside. The rich cocoa flavor combines with the softness of cream and butter, while potato starch adds structure without weighing down the batter. Fondant is served hot, and its flowing core pairs wonderfully with cold ice cream, creating a contrast of temperatures and textures. This dessert is perfect for special occasions, romantic dinners, and festive evenings, leaving behind a feeling of true culinary delight.
1
Melt the chocolate in a water bath. Then add butter and cream (or milk). Mix everything into a single mass, then cool and add starch and cocoa.
- Chocolate: 100 g
- Butter: 50 g
- Cream: 20 ml
- Potato starch: 10 g
- Cocoa powder: 10 g
2
Separately, beat the eggs with sugar in a mixer until a fluffy white cream forms.
- Chicken egg: 2 pieces
- Sugar: 20 g
3
After everything is done, combine the 2 masses and mix until a uniform brown consistency is achieved.
- Chocolate: 100 g
- Butter: 50 g
- Cream: 20 ml
- Potato starch: 10 g
- Cocoa powder: 10 g
- Chicken egg: 2 pieces
- Sugar: 20 g
4
Pour the resulting mixture into the molds.
5
Bake for 5–6 minutes at 200 degrees. Occasionally check the molds — we only wait for the outer sides of the fondant to set.
6
When serving, add a scoop of ice cream. This will give the dessert a piquant and unforgettable taste.
