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Dark chocolate fondant with roasted coffee emulsion

INGREDIENTS for 6 dark chocolate fondants.

Fondants

  • 3 eggs
  • 85g Natsuc sugar
  • 150g chocolate (70% cocoa)
  • 80g butter
  • 35g flour

 

Coffee cream

  • ½ l milk
  • 90g Natsuc sugar
  • 4 egg yolks
  • 50g coffee granules
  • 125g liquid cream

 

Preparing the fondants

  1. Preheat the oven to 220°C.
  2. Melt the chocolate with the butter in a bain-marie.
  3. Beat the eggs with the sugar until the mixture turns white, then incorporate the sifted flour.
  4. Combine the two mixtures together using a spatula.
  5. Pour the batter into your 6.5cm diameter circles that have been lined with baking paper.
  6. Bake for 7 to 8 min at 220°C.
  7. Remove the chocolate fondants from the oven and leave them to cool for 2 min before taking them out of the tins.

 

For the coffee cream emulsion

  1. Crush up your coffee beans in a saucepan using a rolling pin.
  2. Heat them and add the milk to infuse for 5 min.
  3. Blanch the yolks with the Natsuc sugar and strain the coffee milk over the mixture.
  4. Cook the mixture, continually stirring.
  5. Chill in the refrigerator.
  6. Whip up the liquid cream and gently add it to the cold coffee cream until you obtain a creamy mousse.
  7. Place a drizzle of cold cream around the hot fondant.