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Chocolate and Coconut Fondant Recipe
If you’re looking for a decadent, irresistible dessert that combines the richness of chocolate with the tropical sweetness of coconut, look no further than Chocolate and Coconut Fondant. This indulgent treat features a silky smooth, molten chocolate center surrounded by a tender, coconut-infused outer layer. It’s the ultimate fusion of two beloved ingredients that’s sure to impress at any occasion.
Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving a luxurious treat, this chocolate and coconut fondant is a must-try. The best part? It’s surprisingly simple to make, with just a few ingredients, and guarantees a wow-worthy dessert!
Ingredients:
- 4 oz (115g) dark chocolate (around 70% cocoa)
- 1/2 cup (120ml) coconut milk (full-fat for extra richness)
- 1/4 cup (50g) granulated sugar
- 2 large eggs
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup (30g) shredded coconut (unsweetened)
- 1/2 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- Pinch of salt
- 1 tablespoon coconut oil (for greasing the molds)
- Powdered sugar, for dusting (optional)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease two individual ramekins or a muffin tin with a light coat of coconut oil. This will ensure the fondant doesn’t stick as it bakes and will give it a slight coconut flavor on the outside.
2. Melt the Chocolate:
- Break the dark chocolate into small pieces and place it in a heatproof bowl. In a small saucepan, heat the coconut milk over low heat until it begins to simmer. Pour the hot coconut milk over the chocolate and stir gently until the chocolate has completely melted and the mixture is smooth.
3. Prepare the Batter:
- In another bowl, whisk together the eggs, granulated sugar, cocoa powder, shredded coconut, flour, vanilla extract, and a pinch of salt until well combined. Add the melted chocolate-coconut milk mixture to the egg mixture and stir until smooth and fully incorporated. The batter should be rich and glossy.
4. Pour the Batter into Molds:
- Divide the fondant batter evenly between the prepared ramekins or muffin cups. Be sure to leave a little space at the top of each mold to allow the fondant to rise as it bakes.
5. Bake:
- Place the ramekins or muffin tin in the preheated oven and bake for 10-12 minutes, depending on the size of your molds. The fondants should be set on the outside, but the center should still be slightly wobbly and molten. If you want a
