Chocolate fondant

For 6 muffin format or an 18 cm diameter mold:

·         For the fondant:

200 gr of dark chocolate pastry with 66% cocoa
20 cl of whole liquid cream
50 gr of butter
65 gr of hazelnut powder
65 gr of Petit Brun cookies (or other cookies)

·         For the chocolate sauce (optional):

60 gr of dark chocolate pastry with 66% cocoa
60 ml of water

Praline for decoration

·         Prepare the fondant:

Mix the cookies.
Melt the chocolate, cream, and butter in a double boiler.
Add the hazelnut and cookie powder. Using a hand blender, mix the mixture to obtain a smooth preparation.
I used paper muffin boxes, this avoids having to line the molds. Perhaps in silicone molds, it is not necessary to line. I'm not sure, I am not an expert in silicone ... If you use a metal or glass mold (s), line it (s) with film paper so that you can unmold the fondant without difficulty.
Arrange the paper boxes in muffin tins. Divide the preparation in the boxes, or a mold lined with film paper.
Store in the refrigerator at least 4 to 12 hours. One night for me.

·         Prepare the chocolate sauce:

In a small saucepan, heat the water. When it is very hot, remove from heat and add the chocolate little by little, mixing vigorously. Important! It is necessary to emulsify the sauce otherwise the mixture will not be homogeneous. When the sauce is smooth, transfer to a bowl and let cool.
Serve the fondants sprinkled with a little chocolate sauce and sprinkled with praline.

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