Michelin-Star Worthy Chocolate Fondant with Raspberry Coulis

Allergens

Eggs, Dairy

Ingredients

• 1. 200g dark chocolate (70% cocoa) 2. 200g unsalted butter 3. 150g granulated sugar 4. 4 large eggs 5. 2 egg yolks 6. 1 teaspoon pure vanilla extract 7. 1/2 cup all
• purpose flour 8. 1/4 teaspoon salt 9. 1 cup fresh raspberries 10. 1/4 cup granulated sugar (for coulis) 11. 2 tablespoons water 12. 1 tablespoon cornstarch 13. 1 tablespoon lemon juice

Instructions

1. Preheat oven to 350°F (180°C). Grease and dust four ramekins with cocoa powder, tapping out excess.
2. In a double boiler, gently melt the chocolate and butter together until smooth. Remove from heat and let cool slightly.
3. In a separate bowl, whisk together sugar, eggs, egg yolks, and vanilla extract until well combined.
4. Gradually pour the chocolate mixture into the egg mixture, stirring continuously to prevent curdling.
5. Add flour and salt, mixing until just combined. Do not overmix.
6. Pour the batter into prepared ramekins, filling each about 2/3 full.
7. Bake for 15 20 minutes, or until the edges are set but the centers still wobble slightly. Remove from oven and let cool for a few minutes before turning out onto plates.
8. For the coulis, combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat. Bring to a simmer and cook until the berries break down and release their juices, about 5 7 minutes.
9. In a small bowl, whisk together cornstarch with 1 tablespoon of cold water, then add to the saucepan, stirring constantly until thickened.
10. Strain the coulis through a fine mesh sieve into a clean container, pressing on the solids to extract as much liquid as possible. Let cool slightly before serving.
11. Serve each chocolate fondant with a generous spoonful of raspberry coulis, and enjoy the sensory experience!

Chef’s Insight

The key to this recipe is the perfect balance of rich, melting chocolate with tangy raspberry coulis. Don't overbake the fondant or it will lose its gooey center!

Notes

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