I learnt to bake these little dark chocolate fondants with a white chocolate heart at a Parisian cookery school.
Back in the days when I wasn’t a mum (don’t listen to my children it did happen !!!), I attended my friend’s Natacha hen do in Paris. As part of the celebration we attended a cookery class. I loved it. To the ones thinking “so as she could prepare nice little dishes to her husband once they were married” I would answer that they were both fond of cooking :)
Anyway these little fondants are so hard to resist… the initial recipe featured a white chocolate sauce as a side however vanilla ice cream (or maybe even white chocolate ice cream) is to me the perfect match!
They would make a perfect Valentine’s Day treat. If you are in Valentine’s Day mode, you should check out this post too: What’s cooking for Valentine’s Day? .
Bon appétit!
Dark chocolate fondants with a white chocolate heart
I learnt to bake these little dark chocolate fondants with a white chocolate heart at a Parisian cookery school.
Ingredients
- 120 g dark chocolate
- 120 g butter
- 4 eggs
- 100 g sugar
- 40 g flour
- 12 white chocolate pieces (2 per muffin) about 65g
Instructions
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Preheat your oven to 180ºC.
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Melt the chocolate with the butter “au bain marie”.
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Meanwhile, combine slowly eggs with sugar and then with flour.
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Poor the melted chocolate and butter mixture on the eggs, sugar and flour mix. Combine.
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Butter and flour the muffins tin or ramekins. Fill them up 3/4 of the height and put in the fridge for 20 to 30 minutes. Get the muffins tin or ramekins out of fridge and place 2 white chocolate squares in the centre of each mixture. Cover with the rest of the mixture.
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Bake for 10 to 12 minutes.
Decorate with fresh raspberries or icing sugar. Serve with vanilla ice cream or even white chocolate ice cream.
Recipe Notes
You could substitute the white chocolate squares with frozen raspberry cubes.
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