Velvety chocolate indulgence
This Chocolate Fondant recipe combines bittersweet chocolate, cream, and a hint of rum for a smooth, melt-in-your-mouth experience. Perfectly paired with English cream and a fresh raspberry coulis, it’s a celebration of pure chocolate pleasure.
1 lb bittersweet chocolate
12 oz unsalted butter
1 cup heavy cream
1 vanilla bean
1 shot of rum
Chocolate Fondant:
Chop the chocolate and place it in a large heatproof bowl. Add the heavy cream, vanilla bean seeds, and rum. Melt gently over a pot of simmering water (bain-marie). Once melted, stir in the butter until fully incorporated.
Pour the mixture into a square mold lined with parchment paper. Refrigerate until fully set.
To serve, cut the fondant into elegant squares. Plate with a drizzle of English cream and fresh raspberry coulis.
Calories: 380 | Fat: 32g | Carbs: 18g | Sugar: 14g | Protein: 4g
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