Celestial Chocolate Fondant With Raspberry Truffle Core
Discover this celestial chocolate fondant with a raspberry truffle core recipe for an out-of-this-world gluten-free dessert experience.
Allergens
Dairy, Eggs
Ingredients
- 8 oz high
- quality dark chocolate (70% cocoa)
- 1 cup unsalted butter
- 1 1/4 cups granulated sugar
- 4 large eggs
- 6 egg yolks
- 1 cup gluten
- free all
- purpose flour
- 2 tablespoons raspberry jam
- 1 cup fresh raspberries, washed and drained
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease six 6 oz ramekins and place them on a baking sheet.
- In a double boiler, gently melt the chocolate and butter until smooth. Remove from heat and whisk in sugar until completely combined.
- In a separate bowl, beat together eggs and egg yolks. Gradually add this mixture to the chocolate mixture, stirring constantly until fully incorporated.
- Gently fold in gluten free all purpose flour until just combined. Be careful not to overmix.
- Spoon 1 tablespoon of raspberry jam into the center of each prepared ramekin. Add 3 fresh raspberries on top of the jam.
- Pour the chocolate batter over the raspberries, filling each ramekin about two thirds full. Bake for 20 25 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Allow the fondants to cool in the ramekins for 10 minutes before carefully turning them out onto plates. Dust with powdered sugar, if desired.
Chef’s Insight
The secret to a perfect chocolate fondant is not overmixing the batter, which can lead to a rubbery texture.
Notes
Serve with a glass of chilled sparkling wine for an extra touch of indulgence.