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Fondan, Prescriptions, Any category, Any kitchen, European cuisine, Pastries and desserts, Hot chocolate

Ingredients portion 4

Black chocolate 70% chocolate 170 g

Butter 150g

Chicken egg 5 pieces

Sugar 70 g

Wheat flour 70 g

Cocoa powder 2 tablespoons

Cooking instructions 40 minutes

1 Melt the chocolate and butter in a water bath. Let the chocolate cool down to a temperature of 30-36°C.

2 Beat the eggs and sugar until the sugar has dissolved.

3 Cream the eggs and sugar into the chocolate and stir.

4 Add the flour and mix again.

5 Grease the tin and sprinkle with cocoa. Pour the batter into the tin and dip the frozen filling cubes into it, covering them with the batter.

Guinea fowl with chanterelles, porcini mushrooms and parsnip mousse

6 Put in the oven for 8-10 minutes, the fondant should be cooked through and the middle should be slightly moist.

7 Remove from the oven and allow to cool for 2 to 3 minutes, then turn the fondant out onto a plate.

Recipe tip Don’t skimp on the butter, grease the moulds well and sprinkle with chocolate, otherwise there is a risk that the fondant won’t come out on a plate. Pour part of the dough into an ice-cube and freeze it to make the middle liquid. Serve best with ice cream and berries.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .