Ethereal Chocolate Fondant with Raspberry Macaron Crunch

Allergens

Eggs - Dairy (Butter) - Tree Nuts (Almond Flour) - Soy (Macarons)

Ingredients

• 8 ounces dark chocolate (90% cocoa)
• 1 cup unsalted butter
• 4 large eggs
• 4 large egg yolks
• 1/2 cup granulated erythritol
• 1/4 cup unsweetened cocoa powder
• 1/4 cup almond flour
• 16 raspberry macarons (store
• bought or homemade)

Instructions

1. Preheat oven to 350°F (180°C). Grease six 4 ounce ramekins and dust with cocoa powder, tapping out excess. Place on a baking sheet.
2. In a double boiler, gently melt the chocolate and butter together. Stir until smooth and remove from heat.
3. In a large bowl, whisk together eggs, egg yolks, and erythritol until pale and creamy. Gradually add the melted chocolate mixture, stirring constantly. Fold in cocoa powder and almond flour until just combined.
4. Pour batter into prepared ramekins, filling each about two thirds full. Bake for 13 15 minutes or until sides are set but centers are still slightly jiggly.
5. Remove from oven and immediately place a macaron in the center of each fondant. Allow to cool for 5 minutes before removing from ramekins.

Chef’s Insight

The secret to perfect macarons is in the folding technique. Aim for a ribbon-like consistency, ensuring air bubbles are eliminated.

Notes

Adjust cooking time to achieve desired fondant texture.