The chocolate fondant without cooking |Cuisine en scène, Lucie Barthélémy's Cuisine Blog - Cotémaison.fr
There is little that I am unable to resist, but the chocolate fondant is one of them.It must be very dense, cold preferably, not too sweet while remaining very rich.
I don't do it every month, but when I test a recipe I have to be sure she's going to be great.In fact what is happening every time is that I am assaulted with an irrepressible desire for chocolate fondant.No chocolate in general, no, from Fondant-au-Chocolat, as I described to you above (not soft, not flowing, not sparkling, not brownies ...) there are some crazy desires of melon,Others of a good pizza or a plate of fries, me what I want is a compact mass of chocolate that melts in the mouth, with the perfect balance between the cocoa and the sweet.
Not easy to make the perfect fondant, even if I have already claimed to have found the recipe for my dreams, a little dethroned by it, then this one.
Except that the challenge this time was to give you a chocolate fondant recipe without cooking, because with 40 ° C in Madrid, I had anything but want to light the oven.
In my quest for the precious dessert, I remembered a recipe that I made when I lived with dad in Paris, more than 10 years ago.I had found it on the packaging paper of the Menier chocolate, and I remembered that it contained liquid cream and almonds powder.I still had the photo in my head, and as I trust my visual memory, I did a search for images on Google by tapping "melting chocolate storey almonds".And Bingo, I come across the photo in question:
As usual, I changed the recipe a bit.More cookies (speculoos, my favorites), a little fewer almonds.And I discovered one of the best chocolate fondants in my life, without oven, without eggs, but with happiness, gluttony, and above all a lot of chocolate!)
For a 18 cm diameter mold (you can also use a small cake mold):
200g of dark chocolate in pastry
200ml of whole liquid cream
50g of salted butter
65g of powdered almonds
65g of speculoos (or other cookies) powder
Melt the chocolate, cream and butter in a double boiler or in the microwave (low power to avoid burning the chocolate).
Mix everything well, then add the almonds and cookies.Mix everything with a hand blender to get a smooth cream.
Pour it into the mold, greased or lined with transparent film or parchment paper.Put the fondant in the fridge for 4 to 12 hours.
Serve it in small parts, with custard or ice cream.I served it with this passion fruit ice cream, marriage is delicious.
But if you want you can also serve it with this vanilla ice cream, or that with milk jam, or Nutella (replace Nutella with speculoos paste, the result is impressive!) ...
This is the perfect dessert for summer, fresh and gourmet at the same time.
Enjoy your meal
