I think I’ll surprise you if I tell you that chocolate fondant is a pretty “young” dessert. It was invented at the end of the twentieth century, of course by the French, for whom playing with textures in a dish or dessert is no less important than its taste. Crispy on the outside and liquid on the inside, still hot, chocolate fondant is most often served with cold ice cream: now it’s a game of temperatures. This dessert is simply made to delight chocolate lovers and gourmets. But do not think that you need to conjure over him for a long time in the kitchen. Fondant can be prepared quickly and easily; the main thing is to follow the recipe with precision.
I think I’ll surprise you if I tell you that chocolate fondant is a pretty “young” dessert. It was invented at the end of the twentieth century, of course by the French, for whom playing with textures in a dish or dessert is no less important than its taste. Crispy on the outside and liquid on the inside, still hot, chocolate fondant is most often served with cold ice cream: now it’s a game of temperatures. This dessert is simply made to delight chocolate lovers and gourmets. But do not think that you need to conjure over him for a long time in the kitchen. Fondant can be prepared quickly and easily; the main thing is to follow the recipe with precision.- Prep time: 20 minutes
- Cook time: 10 minutes
- Serves: 6
- Difficulty: medium
- Course: dessert
- Cookware: bain-marie pan, 6 ramekins or 6 porcelain cups
- Cuisine: French
Ingredients
- 170 g dark chocolate (at least 72%)
- 170 g butter
- 4 eggs
- 4 yolks
- 160 g sugar
- 32 g potato starch
- 60 g hazelnuts, roasted
For the ramekins:
- butter
- 1 tbsp cocoa
For the decoration:
- 15 g caster sugar
- 2 sprigs of mint
Cooking method
Step 1
Heat the oven to 180°C. Gently butter the ramekins inside. Sprinkle each evenly with cocoa, turn it over, and tap lightly on the bottom to remove excess cocoa.
Step 2
Put chocolate and butter to a bain-marie pan and, stirring constantly, melt until smooth. Chop the hazelnuts. In a separate container, mix the yolks with eggs and sugar. Add starch, mix with a whisk until smooth. Combine with chocolate mixture, add hazelnuts, and stir.
Step 3
Fill the ramekins to about 3/4 full with the mixture. Bake for 8-10 minutes. The fondant is ready when the top of the fondant is set and cracks begin to appear. Sprinkle the fondants with icing sugar, garnish with mint, and serve hot.
My tips and tricks:
You definitely tried this dessert, and you probably thought that it was difficult to cook, and it takes a lot of time. But in the case of a fondant, don’t believe your eyes: it will take you no more than 30 minutes to cook it, and maybe less if you show a little creativity. For example, by reducing the time for chopping nuts. To do this, cover the board with parchment, put nuts on top and cover with another sheet of parchment. Smooth them out a little and run over the nuts with a rolling pin as if you were rolling out dough. Repeat until they are as small as you like. And to make the fondant look more impressive, before pouring the chocolate mass, butter the mould and sprinkle it with cocoa well. It will be easy to get the fondant out of the mould onto a plate and cut slightly so that a little chocolate flows out right into a ball of vanilla ice cream 😊
- 170 g dark chocolate (at least 72%)
- 170 g butter
- 4 eggs
- 4 yolks
- 160 g sugar
- 32 g potato starch
- 60 g hazelnuts, roasted
- For the moulds:
- butter
- 1 tbsp cocoa
- For the decoration:
- 15 g caster sugar
- 2 sprigs of mint
- Heat the oven to 180°C. Gently butter the ramekins inside. Sprinkle each evenly with cocoa, turn it over, and tap lightly on the bottom to remove excess cocoa.
- Put chocolate and butter to a bain-marie pan and, stirring constantly, melt until smooth. Chop the hazelnuts. In a separate container, mix the yolks with eggs and sugar. Add starch, mix with a whisk until smooth. Combine with chocolate mixture, add hazelnuts, and stir.
- Fill the ramekins to about ¾ full with the mixture. Bake for 8-10 minutes. The fondant is ready when the top of the fondant is set and cracks begin to appear. Sprinkle the fondants with icing sugar, garnish with mint, and serve hot.