Ingredients for Fondants Au Chocolat
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How to Make Fondants Au Chocolat
- Melt 150g of high-quality dark chocolate (minimum 70% cacao) in a double boiler or microwave in 30-second intervals, stirring until smooth.
- Add 80g of unsalted butter to the melted chocolate and stir until completely combined and smooth.
- In a separate bowl, whisk together 4 large egg yolks and 40g of granulated sugar until the mixture is pale and thick.
- In another clean bowl, beat 4 large egg whites with a pinch of salt until stiff peaks form.
- Gently fold the egg yolk mixture into the chocolate mixture until just combined. Then, delicately fold in the whipped egg whites in two additions, being careful not to deflate the mixture.
- Butter four 100ml ramekins and dust the bottom and sides with 20g of granulated sugar. Tap out any excess sugar.
- Divide the chocolate mixture evenly among the prepared ramekins.
- Refrigerate the ramekins for at least 30 minutes to firm up slightly.
- Preheat your oven to 190°C (375°F).
- Bake the fondants for exactly 12-15 minutes, or until the edges are set but the center is still slightly soft. Baking time may vary depending on your oven.
- Carefully remove the fondants from the oven and let them cool for a minute or two before running a thin knife around the edges to loosen.
- Invert the fondants onto serving plates. Serve immediately with fresh strawberries or raspberries and enjoy the molten chocolate heart!
- (Optional) If using elegant ramekins, you can skip inverting and serve directly from the ramekin.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
61g
Fat
108g
Carbs
7g
