Chocolate fondant with piment d'Espelette Recipe
A delicious chocolate fondact with a subtle kick of piment d'Espelette.
-
30mins
-
0mn
-
0mn
Rate this recipe
Ingredients
Pour people- Whole egg(s) : 140 g
- Caster sugar : 110 g
- Dark chocolate : 90 g
- Salted butter : 85 g
- Plain flour : 35 g
- Piment d'Espelette : 1 pinch(es)
Method
-
ETAPE 1
Melt the butter and chocolate on a low heat. Beat together the eggs and sugar until the mixture becomes a compact, foamy texture. Add the melted butter and chocolate and gently mix in the flour and the piment d'espelette.
-
ETAPE 2
Fill the moulds with the mixture so that they are filled 3/4 of the way up. Cook at 200°C for 6 minutes or to taste. The fondant can be served hot or cold
Chef's tip
«The fonadant can be cooked for 4 1/2 to 8 minutes depending on how runny you would like the mixture to be.»
Your comments