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Receta Chocolate Fondant
by Global Cookbook

Chocolate Fondant
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Ingredientes

  • 1 c. Plus 2 Tbsp. butter, cubed
  • 17 2/3 ounce Bittersweet chocolate, minced
  • 1/3 c. Plus 1 1/2 Tbsp. unsweetened dutch processed cocoa pwdr
  • 1 pch Salt
  • 8 x Egg whites
  • 1/3 c. Meringue pwdr
  • 1/2 c. Granulated sugar
  • 1 c. Heavy cream, whipped to stiff peaks Candied orange or possibly grapefruit peels Chocolate sauce

Direcciones

  1. Preheat oven to 400 degrees. Butter and sugar individual ramekins.
  2. Place the butter in a 2 qt heavy bottomed saucepan over medium high heat till melted, about 5 min. Remove from heat. Add in the minced chocolate, cocoa pwdr, and salt and stir till well combined and all the chocolate has melted.
  3. Place the egg whites in a large mixing bowl and whip with an electric mixer on medium speed till foamy. Combine the meringue pwdr with the sugar.
  4. Increase the mixer speed to medium high adding the sugar one Tbsp. at a time and whip to stiff peaks. Fold the hot chocolate mix into the meringue till combined.
  5. Place the fondant batter in a pastry bag with a large opening. Pipe molds three-quarters full with the batter. Bake the fondants till they have risen about 1/2-inch over the top of the mold, 7 to 10 min.
  6. Pipe rosettes of whipped cream from a pastry bag fitted with a star tip.
  7. Garnish with candied orange or possibly grapefruit peels. Remove the fondant from the oven. Invert each one over the center of a plate. Cover the fondant with chocolate sauce and serve.
  8. Yield: 14 fondants