Chocolate Fondants (Fondant au chocolat)
4 servings
40 minutes
Chocolate fondants are the true embodiment of French culinary magic, captivating with their texture and rich flavor. This dessert, which originated in France, quickly won the hearts of sweet lovers worldwide. Outside it is dense and tender, while inside hides a gooey chocolate filling like a flow of lava pleasure. The taste of fondant is rich and intense, with a slight bitterness of dark chocolate and the softness of milk chocolate, while cream adds a special velvetiness. This dessert is perfect for special occasions—be it a romantic dinner or just a moment to indulge in something exquisite. It is best served hot, dusted with powdered sugar and grated chocolate; for harmony, it can be complemented with a scoop of vanilla ice cream or fresh berries. True delight in every bite!
1
Break 50 grams of milk chocolate and 80 grams of dark chocolate into small pieces; bring cream to a boil in a small saucepan and pour hot cream over the chocolate. Stir until the chocolate is completely dissolved. If necessary, heat the mixture over low heat (do not overheat!). Place the chocolate mixture in the refrigerator to set for 2-3 hours. Then roll the set chocolate mixture into balls with a diameter of 2-3 cm.
- Milk chocolate: 150 g
- 70% dark chocolate: 180 g
- Cream (22%): 100 ml
2
For the test, melt the remaining chocolate in a water bath, add cocoa, butter, and milk. Let it cool a bit.
- 70% dark chocolate: 180 g
- Cocoa powder: 60 g
- Butter: 20 g
- Milk: 100 ml
3
Beat the eggs with sugar until thick foam.
- Chicken egg: 4 pieces
- Sugar: 2 tablespoons
4
Sift flour with baking powder into the chocolate-cream mixture and mix. Add beaten eggs and mix well again. Place the dough in the cold for 30 minutes.
- Wheat flour: 150 g
- Baking powder (raising agent): 10 g
5
Preheat the oven to 180 degrees. Line a baking tray with parchment paper and grease it with butter. Line four baking rings with parchment, grease the parchment with butter, and place the rings on the tray. Fill the rings with batter one-third full. Place a chocolate ball in the center of the batter. Fill the rings with batter another third. Smooth the batter on top.
- Butter: 20 g
- Milk chocolate: 150 g
6
Bake for 17–20 minutes. Remove the finished fondants from the molds, sprinkle with grated chocolate and powdered sugar. Serve hot.
- Grated chocolate: 40 g
- Icing sugar: 40 g
