Mini Chocolate Raspberry Fondants Recipe — A perfect dessert for Valentine’s Day or any chocolate lover. These fondants are the perfect combination of rich, fudgy chocolate and tangy raspberries. Impress your loved ones or treat yourself with this decadent and irresistible sweet!
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Ingredients list for the chocolate fondant
- 3 1/2 oz (100g) dark chocolate, broken into pieces
- 1 stick (110g) butter, plus for greasing
- 4 eggs
- 3/4 cup (150g) granulated sugar
- 1/4 cup (40g) all-purpose flour, unsifted
- 1 tablespoon unsweetened cocoa + for dusting
- 20 raspberries
Photo credit: © Eatwell101.com
Directions
1. To make the chocolate cakes: Preheat your oven to 410°F (210°C). Melt chocolate and butter in the microwave. Mix with a wooden spoon until combined and smooth.
2. Brush thoroughly the inside of muffin molds with butter, then dust with cocoa.
3. Using an electric mixer, whisk together the eggs, sugar, and a pinch of salt until pale and foamy. The mixture should almost double in volume. Gently fold in the melted chocolate and butter, and then the flour and cocoa powder.
4. Spoon into the prepared muffin pan, stopping just below the edge. Insert two raspberries in the center and cover with the chocolate batter.
5. Transfer onto a baking tray and bake for 8-12 minutes at 410°F (210°C) until the tops are set and coming away from the sides of the cavities. Verify with a toothpick, the center must still be runny. Allow to rest for 30 seconds, then serve the mini chocolate fondants on individual dessert plates with a sprinkle of castor sugar.
Notes: You must beat eggs and sugar for quite a long time to get that foamy texture. Check the cakes in the oven, and make sure they don’t overcook.
Photo credit: © Eatwell101.com
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