After Panettone, Pandori, and Galette de Rois, here we are with a dessert as simple as it is gorgeous: Pierre Hermé’s Chocolate Fondant.
Only afew ingredients and a fast preparation for this dessert that can be served individually or as a treat to share.
Perfect for any time of day when you’re craving something delicious with chocolate and a little pampering.
Fondant au chocolat by Pierre Hermé
Ingredients
Chocolate Fondant batter
- 90 g dark chocolate, 70% cocoa solids, Guanaja Vallrhona, finely chopped
- 6.5 tbsp (90 g) unsalted butter, diced
- 1.5 medium ( 70 g) whole eggs, room temperature
- 5 tbsp less 1 tsp (70 g) superfine granulated sugar
- 1/4 cup less 1 tbsp (25 g) pastry flour
- A pinco of salt
Extra
- Neutral glaze
- Dark chocolate small crispearls
- Old leaf
Instructions
Grease 2 brownies moulds, line the bottom of the molds with baking paper, grease the paper as well and set aside.
Heat fan oven 355F - 180°C.
Melt the butter with the chocolate and let cool until the temperature reaches 113F/104F - 45/40°C and set aside.
In a bowl, whip the eggs with the sugar for about 2 minutes until you get a frothy mixture.
Add the chocolate and butter and mix until combined with a rubber spatula.
Add the sifted flour with salt and combine.
Pour the batte in a pastry bag and pipe 40 g in each hole (see notes).
Tap the mould on the table, smooth the surface if necessary and bake for 9 minutes.
Out of the oven, let the fondants cool for 15 minutes, then remove from the molds.
Spray the surface with neutral glaze, garnish with crispearls, gold leaf and serve.
Notes
To prepare the fondant to share, double the recipe and use an 8 inches ring or spring form pan and bake for 18 minutes, fan oven 355F - 180°C.
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