Chocolate fondant

Chocolate fondantMy boyfriend’s mum gave me this recipe which is really simple and quick to make.

For 6 persons

  • 150g dark chocolate and 6 squares of dark chocolate
  • 3 eggs
  • 150g butter
  • 100g sugar
  • 50g flour

Preheat  your oven  at 240°C.

In a bain-marie, melt the chocolate and the butter.

In a bowl, mix the eggs and the sugar. Then add the flour and the melted chocolate.

Once everything is well combined, pour the mixture into small tins.

Add one chocolate square on the top. It will melt while in the oven.

Bake for 9 minutes. Let the chocolate fondants cool down a bit before serving.

For the decoration you can add icing sugar or some almond flakes.

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Chocolate and pear charlotte

Pear and Chocolate charlotteIt has been a while since my last post. Here again a traditionnal dessert whom preparation is quick. It is a good recipe when you have a lunch or dinner to prepare as it can be done the previous day.

For 6 persons

  • 24 sponge fingers
  • 1 can of pear (80g)
  • 50g sugar
  • 4 eggs
  • 200g milk or dark chocolate
  • 30g butter
  • a pinch of salt

Pour the pear syrup from the can into a small recipient and soak the sponge fingers one by one in it. Line up the biscuits in a charlotte mould. Once done, put the mould in the fridge.

For the chocolate mousse I took the inspiration from my dark chocolate mousse recipe doing a few amendments. I know, I am lazy sometimes! Below is how I made the chocolate mousse.

Make the chocolate melt in a bain-marie. Once the chocolate is melted, add the butter and sugar.

Divide the yolks and the whites and add the yolks to the chocolate. Stir until well combined.

In a mixing bowl, add the pinch of salt to the egg whites and whip them up.

Mix one third of the chocolate with the eggs very carefully. Then add the remaining chocolate, mix well but very slowly to have a nice mousse. Add the pears previously cut in small cubes.

Now pour the chocolate and pear mixture into the mould lined up with the soaked bisuits. Keep in the fridge at least five hours before serving.

 

 

Dark chocolate mousse

Chocolate mousseChocolate mousse is a classic dessert but as all the chocolate lovers I like it with dark chocolate. Served with a biscuit such as Cat’s tongues this is absolutely delightful.

 

 

 

For 4 persons

  • 200g dark chocolate (one bar)
  • 4 eggs
  • 1 table spoon creme fraiche
  • a pinch of salt

Make the chocolate melt in a bain-marie.

Once the chocolate is melted, add the creme fraiche.

Divide the yolks and the whites and add the yolks to the chocolate. Stir until well combined.

In a mixing bowl, add the pinch of salt to the egg white and whip them up.

Mix one third of the chocolate with the eggs very carefully. Then add the remaining chocolate, mix well but very slowly to have a nice mousse.

Pour the mousse in a big bowl or in ramekins and keep refrigered fro at least 2 hours.

I always do my mousse one day before eating it.