“Creole Chocolate Fondant with Vegan Beignet Crumble and Raspberry Coulis – A Delectable Vegetarian Cajun Dessert Adventure!”

Allergens

Contains eggs, wheat (gluten), and dairy. Vegan beignet crumble and raspberry coulis are gluten and dairy-free.

Ingredients

• 1. 8 oz vegan dark chocolate 2. 1/2 cup unsalted butter 3. 1 cup granulated sugar 4. 1/2 cup all
• purpose flour 5. 4 eggs, separated 6. 1 tsp vanilla extract 7. 1/2 tsp cayenne pepper 8. 1/2 tsp salt 9. For Vegan Beignet Crumble:
• 1 cup vegan beignet mix
• 2 tbsp melted butter 10. For Raspberry Coulis:
• 1 cup fresh raspberries
• 2 tbsp granulated sugar
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour four ramekins or small baking dishes.
2. In a double boiler, melt chocolate and butter together until smooth. Remove from heat and whisk in sugar, flour, egg yolks, vanilla extract, cayenne pepper, and salt. Set aside.
3. In a separate bowl, beat egg whites until stiff peaks form. Fold into the chocolate mixture gently.
4. Divide batter among prepared ramekins and bake for 18 20 minutes or until edges are set but centers remain slightly gooey. Let cool.
5. For Vegan Beignet Crumble: Combine beignet mix and melted butter in a bowl, mix well, and spread on a parchment lined baking sheet. Bake at 350°F (175°C) for 8 10 minutes or until golden brown. Break into small pieces.
6. For Raspberry Coulis: In a blender, combine raspberries, sugar, and lemon juice. Blend until smooth. Strain through a fine mesh sieve to remove seeds.
7. To serve, place one chocolate fondant in the center of each plate, top with beignet crumble pieces, and drizzle with raspberry coulis. Enjoy!

Chef’s Insight

The perfect balance of spice and sweetness, this recipe highlights Cajun flavors while catering to vegetarian diets.

Notes

Feel free to use milk or dairy-free alternatives in the recipe. - Adjust cayenne pepper to your desired level of spiciness.