Best 4 Chocolate Fondant A La Maille Recipes
Indulge in the rich and decadent world of chocolate fondants, where molten chocolate centers await your eager spoon. With three unique recipes to choose from, this article caters to every chocolate lover's desire. Embark on a culinary journey that explores the classic Chocolate Fondant à la Maille, a gluten-free delight with a hint of orange zest. For a vegan treat, savor the Vegan Chocolate Fondant, featuring a luscious avocado and coconut milk base. And for those seeking an extra touch of elegance, the Chocolate Fondant with Red Wine and Cherries offers a sophisticated twist with its fruity and boozy notes. No matter your preference, these recipes promise an unforgettable chocolate experience that will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
CHOCOLATE FONDANT A LA MAILLE®
These rich, chocolate mini cakes with a center of creamy honey mustard make an elegant dessert.
Provided by Maille
Categories Trusted Brands: Recipes and Tips Maille®
Yield 6
Number Of Ingredients 8
Steps:
- Mix the whipping cream and Maille® Honey mustard. Pour into cube shaped silicone molds and freeze until solid. Melt chocolate and butter in double boiler. Mix egg yolks with flour and cocoa. Pour melted chocolate and butter into egg mixture and stir.
- Beat egg whites until bubbly, and then add sugar. Blend egg whites into chocolate mix.
- Line molds (3" high, 3" diameter) with greased wax paper. Fill with chocolate mixture. Place a frozen cube in center and cover with chocolate mix. Bake at 350 degrees for 7 minutes. Cool, remove from mold and serve.
Nutrition Facts : Calories 712.4 calories, Carbohydrate 50.2 g, Cholesterol 308.2 mg, Fat 52.1 g, Fiber 3.7 g, Protein 11.2 g, SaturatedFat 29.8 g, Sodium 491.7 mg, Sugar 36.1 g
FONDANT AU CHOCOLAT
These chocolaty, fudgy mini cakes are the French version of chocolate molten cakes. Make sure you serve them with a cold glass of milk or a hot cup of java.
Provided by Yoly
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 ramekins and set aside.
- Combine chocolate chips and butter in a microwave-safe bowl. Microwave on high for 30 seconds. Stir and microwave at 15-second intervals until almost melted. Remove from the microwave and stir until chocolate is completely melted and thoroughly combined. Set aside.
- Combine sugar, egg, vanilla extract, and salt in a separate bowl. Pour into chocolate mixture and whisk until combined. Add flour, stirring until combined. Divide batter evenly between both ramekins.
- Bake in the preheated oven until set, 12 to 14 minutes. Cool on a wire rack for 10 minutes before inverting onto a serving plate.
Nutrition Facts : Calories 391.7 calories, Carbohydrate 45.2 g, Cholesterol 115.9 mg, Fat 23.8 g, Fiber 2.7 g, Protein 5.8 g, SaturatedFat 13.7 g, Sodium 186.3 mg, Sugar 35.7 g
CHOCOLATE FONDANT A LA MAILLE®
These rich, chocolate mini cakes with a center of creamy honey mustard make an elegant dessert.
Provided by Maille
Categories Maille®
Yield 6
Number Of Ingredients 8
Steps:
- Mix the whipping cream and Maille® Honey mustard. Pour into cube shaped silicone molds and freeze until solid. Melt chocolate and butter in double boiler. Mix egg yolks with flour and cocoa. Pour melted chocolate and butter into egg mixture and stir.
- Beat egg whites until bubbly, and then add sugar. Blend egg whites into chocolate mix.
- Line molds (3" high, 3" diameter) with greased wax paper. Fill with chocolate mixture. Place a frozen cube in center and cover with chocolate mix. Bake at 350 degrees for 7 minutes. Cool, remove from mold and serve.
Nutrition Facts : Calories 712.4 calories, Carbohydrate 50.2 g, Cholesterol 308.2 mg, Fat 52.1 g, Fiber 3.7 g, Protein 11.2 g, SaturatedFat 29.8 g, Sodium 491.7 mg, Sugar 36.1 g
CHOCOLATE FONDANT
A gooey prepare-ahead dessert that's perfect for entertaining - it's all a matter of timing...
Provided by Gordon Ramsay
Time 1h
Yield Makes 9 fondants
Number Of Ingredients 8
Steps:
- First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
- Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
- In a separate bowl whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, then beat together.
- Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
- Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
- Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
- Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
- Starting from the middle of each plate, squeeze a spiral of caramel sauce - do all the plates you need before you go on to the next stage.
- Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream.
- Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.
Nutrition Facts : Calories 581 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Protein 9 grams protein, Sodium 0.55 milligram of sodium
Tips:
- For the perfect texture, make sure to whip the egg whites until they are stiff and glossy.
- Be careful not to overcook the fondant. It should be cooked through but still have a slightly runny center.
- Serve the fondant immediately with a scoop of vanilla ice cream or crème anglaise.
- You can use any type of chocolate you like for this recipe. Dark chocolate will give you a richer flavor, while milk chocolate will be sweeter.
- If you don't have a bain-marie, you can place the ramekins in a baking dish filled with hot water.
Conclusion:
Chocolate Fondant à la Maille is a delicious and elegant dessert that is perfect for any occasion. With its rich chocolate flavor and molten center, it is sure to impress your guests. So next time you're looking for a special dessert to make, give this recipe a try. You won't be disappointed!
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