Dark chocolate fondant center, roasted coffee mousse

INGREDIENTS for 6 dark chocolate fondants.

Fondants

• 3 eggs

• 85 g Natsuc sugar

• 150 g chocolate, 70% cocoa

• 80 g butter

• 35 g flour

Coffee cream

• ½ L milk

• 90 g Natsuc sugar

• 4 egg yolks

• 50 g coffee beans

• 125 g single cream

Making the fondants

1. Preheat the oven to 220°C.

2. Melt the chocolate with the butter in a bain-marie.

3. Whisk the eggs with the sugar until pale, then fold in the sifted flour.

4. Combine the two mixtures with a spatula.

5. Pour the batter into 6.5 cm mousse rings lined with baking paper.

6. Bake for 7 to 8 minutes at 220°C.

7. Take the chocolate fondants out of the oven and let them cool for 2 minutes before unmoulding.

Making the frothy coffee cream

1. Crush the coffee beans in a saucepan with a rolling pin

2. Heat them, add the milk and leave to infuse for 5 minutes

3. Whisk the yolks with the Natsuc sugar until pale, then strain the coffee milk over the mixture.

4. Cook until it coats the back of a spoon.

5. Chill in the fridge.

6. Whip the cream into Chantilly and gently fold it into the cold coffee cream to make it light and frothy

7. Pipe a ring of cold cream around the warm fondant.