Chocolate Fondant With Raspberry and Chambord Coulis

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 57mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • MAKE THE RASPBERRY AND CHAMBORD COULIS:
  • Place berries, sugar, raspberry juice or orange juice, and lemon juice in blender and purée until very smooth.
  • Strain through a fine-mesh sieve into a glass bowl, pressing on the solids to extract the juice.
  • Stir in Chambord; taste and adjust the sugar to your liking.
  • Keep the coulis at room temperature.
  • MAKE THE CHOCOLATE FONDANT:
  • Preheat oven to 500ºF.
  • In top of double boiler set over simmering water, melt the chocolate and butter. Using a wooden spoon, stir continuously to help the process along.
  • In a glass bowl, whip the egg yolks, the whole eggs and sugar until tripled in volume.
  • When the chocolate mixture is fully melted, stir it(slowly - to temper)into the egg mixture, while steadily whisking.
  • When all ingredients are well incorporated, whisk in the flour, making sure there are no lumps.
  • Generously butter six (6 oz) metal molds, can also use PVC molds.
  • Pour batter into molds, up to 1/4" from top.
  • Bake in preheated oven for 7 minutes maximum.
  • Unmold and serve on dessert plates; pour some of the coulis on either side.
  • Garnish with raspberries &/or mint sprigs.
Advertisement