Petits Fondants Au Chocolat (little Chocolate Mousse Cakes) Recipe

The best delicious Petits Fondants Au Chocolat (little Chocolate Mousse Cakes) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Petits Fondants Au Chocolat (little Chocolate Mousse Cakes) recipe today!

Hello my friends, this Petits Fondants Au Chocolat (little Chocolate Mousse Cakes) recipe will not disappoint, I promise! Made with simple ingredients, our Petits Fondants Au Chocolat (little Chocolate Mousse Cakes) is amazingly delicious, and addictive, everyone will be asking for more Petits Fondants Au Chocolat (little Chocolate Mousse Cakes).

What Makes This Petits Fondants Au Chocolat (little Chocolate Mousse Cakes) Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Petits Fondants Au Chocolat (little Chocolate Mousse Cakes).

Ready to make this Petits Fondants Au Chocolat (little Chocolate Mousse Cakes) Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

 

Ingredients & Directions


-BATTER-
8 oz Bittersweet chocolate
1/2 c Granulated sugar
1/3 c Water
16 tb Unsalted butter; (2 sticks)
2 tb Framboise
4 Eggs

FINISHING
1 c Heavy whipping cream
2 tb Sugar
Milk chocolate shavings
Confectioners’ sugar
One 1/2 pint basket fresh
-raspberries

RASPBERRY SAUCE
One 10-ounce package frozen
-raspberries
1/3 c Sugar
1 tb Framboise; (raspberry eau de
; vie)
24 Miniature muffin pans or
-other small; buttered and
-the
; molds, bottoms lined with
; parchment or waxed
; paper

Set racks at the lower and upper thirds of the oven and preheat to 325
degrees.

Melt the chocolate over hot water, stirring occasionally then set it aside
to cool slightly. Combine the sugar and water in a saucepan and bring to a
boil over low heat, stirring occasionally to make sure all the sugar
crystals dissolve. Remove the syrup from the heat and stir in the butter.
When it has melted stir in the Framboise, then the melted chocolate.

Beat the eggs until they become liquid then whisk them into the chocolate
mixture in a stream.

Be careful not to overmix. Pour the batter into the molds and bake about 35
to 40 minutes.

Cool briefly in the pans then unmold. Cool at room temperature. Whip the
cream with the sugar

until it holds a soft peak. Pipe a rosette of the whipped cream on each
tiny cake and top with a few chocolate shavings and a light dusting of
confectioners’ sugar. Place 2 or 3 raspberries around the top of each.

For the raspberry sauce, bring the raspberries and sugar to a boil and
simmer 5 minutes. Puree in blender then strain away seeds. Cool and stir in
Framboise. Serve the Fondants in a puddle of the sauce.


Yields
1 servings

Leave a Reply

Your email address will not be published. Required fields are marked *