Petits Fondants Au Chocolat (Little Chocolate Mousse Cakes)
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
53
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
230 g
Bittersweet Chocolate1 cup
Granulated Sugar1 cup
Water16 tbsps
Unsalted Butter (2 sticks)2 tbsps
Framboise4
Eggs1 cup
Heavy Whipping Cream1 cup
SugarDirections:
1
Special equipment: 24 miniature muffin pans or other small molds, buttered and the bottoms lined with parchment or waxed paper Set racks at the lower and upper thirds of the oven and preheat to 325 degrees
2
Melt the chocolate over hot water, stirring occasionally then set it aside to cool slightly
3
Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve
4
Remove the syrup from the heat and stir in the butter
5
When it has melted stir in the Framboise, then the melted chocolate
6
Beat the eggs then whisk them into the chocolate mixture in a stream
7
Be careful not to overmix
8
Pour the batter into the molds and bake about 35 to 40 minutes
9
Cool briefly in the pans then unmold
10
Cool at room temperature
11
Whip the cream with the sugar until it holds a soft peak
12
Pipe a rosette of the whipped cream on each tiny cake and top with a few chocolate shavings and a light dusting of confectioners' sugar
13
Place 2 or 3 raspberries around the top of each
14
For the raspberry sauce, bring the raspberries and sugar to a boil and simmer 5 minutes
15
Puree in blender then strain away seeds
16
Cool and stir in Framboise
17
Serve the Fondants in a puddle of the sauce