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Decadent Chocolate Fondant with Milk Cream: A Dreamy Dessert Experience
There are few things in life that can rival the indulgence of a rich, gooey chocolate fondant. It’s the kind of dessert that never fails to leave an impression, offering the perfect balance between a soft, cake-like exterior and a molten, warm chocolate center. Add a dollop of creamy milk cream on top, and you’ve got a dessert that takes your taste buds straight to heaven.
This Chocolate Fondant with Milk Cream recipe is the epitome of luxury in a dessert. It’s elegant enough for special occasions but simple enough for any night you want to treat yourself (and those you love). Whether you’re hosting a dinner party or enjoying a quiet night in, this fondant will steal the show.
Why You’ll Love This Chocolate Fondant
- Perfectly gooey center: The molten chocolate oozes out with every bite, creating a melt-in-your-mouth experience.
- Simple yet impressive: You don’t need any advanced baking skills to pull this off, but it will definitely make you look like a dessert pro.
- Customizable: You can easily adjust the sweetness or serve with other toppings like fresh berries or a sprinkle of sea salt.
- The cream: The silky milk cream is the perfect contrast to the warm, intense chocolate fondant, making each bite even more irresistible.
Ingredients
For the Chocolate Fondant:
- 200g dark chocolate (at least 70% cocoa)
- 150g unsalted butter
- 100g powdered sugar
- 3 large eggs
- 3 egg yolks
- 1 tsp vanilla extract
- 100g all-purpose flour
- A pinch of salt
For the Milk Cream:
- 1 cup heavy cream
- 2 tbsp sugar
- 1 tsp vanilla extract
Instructions
1. Prepare the Fondant Batter
- Preheat your oven to 425°F (220°C). Grease and lightly flour four ramekins (or your preferred baking dish).
- In a heatproof bowl, melt the dark chocolate and butter together over a double boiler or in the microwave in short bursts, stirring occasionally. Once melted, set aside to cool slightly.
- In a separate bowl, whisk together the eggs, egg yolks, and powdered sugar until the mixture becomes smooth and pale.
- Stir in the cooled chocolate-butter mixture and vanilla extract.
- Gradually fold in the flour and salt until the batter is well-combined and smooth.
2. Fill the Ramekins
- Pour the batter evenly into the prepared ramekins, filling each about 3/4 full. If you want to be extra fancy, you can add a square of chocolate into the center of each ramekin before baking to ensure an even more indulgent molten center.
3. Bake the Fondant
- Bake for 10–12 minutes, or until the edges are set but the center is still soft and jiggly. The perfect fondant should have a slightly crispy outer shell and a gooey, molten center.
- Remove from the oven and let it sit for a minute before carefully inverting each ramekin onto a serving plate.
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