Chocolate Fondant With Raspberry and Chambord Coulis |
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Prep Time: 50 Minutes Cook Time: 7 Minutes |
Ready In: 57 Minutes Servings: 6 |
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I was watching TV, about 2 years ago, and I saw Chef Jean Pierre prepare this decadent & lovely dessert. Had it tucked away with a lot of papers, am posting here for safe keeping. I haven't tried these as yet. Ingredients:
8 ounces unsalted butter |
8 ounces semisweet chocolate |
1 cup sugar |
4 egg yolks |
5 whole eggs |
1 cup all-purpose flour (slightly heaping) |
2 cups fresh raspberries or 2 cups thawed & drained frozen raspberries |
1/4 cup sugar |
1/4 cup raspberry juice (welch's strawberry raspberry juice or agrona raspberry juice would be good choices) or 1/4 cup orange juice |
2 tablespoons fresh lemon juice |
2 tablespoons chambord raspberry liquor |
fresh raspberry (optional) |
fresh mint sprig (optional) |
Directions:
1. MAKE THE RASPBERRY AND CHAMBORD COULIS:.
2. Place berries, sugar, raspberry juice or orange juice, and lemon juice in blender and purée until very smooth.
3. Strain through a fine-mesh sieve into a glass bowl, pressing on the solids to extract the juice.
4. Stir in Chambord; taste and adjust the sugar to your liking.
5. Keep the coulis at room temperature.
6. MAKE THE CHOCOLATE FONDANT:.
7. Preheat oven to 500ºF.
8. In top of double boiler set over simmering water, melt the chocolate and butter. Using a wooden spoon, stir continuously to help the process along.
9. In a glass bowl, whip the egg yolks, the whole eggs and sugar until tripled in volume.
10. When the chocolate mixture is fully melted, stir it(slowly - to temper)into the egg mixture, while steadily whisking.
11. When all ingredients are well incorporated, whisk in the flour, making sure there are no lumps.
12. Generously butter six (6 oz) metal molds, can also use PVC molds.
13. Pour batter into molds, up to 1/4 from top.
14. Bake in preheated oven for 7 minutes maximum.
15. Unmold and serve on dessert plates; pour some of the coulis on either side.
16. Garnish with raspberries &/or mint sprigs.
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