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Chocolate Fondant A La Maille®

5

30 min

Chocolate Fondant A La Maille®

Chocolate Fondant A La Maille® Photo 1

Time

30 min

Serving

6 persons

Calories

712

Rating

5.00★ (2)

Cuisine

Author: Victoria Buriak
These rich, chocolate mini cakes with a center of creamy honey mustard make an elegant dessert.

Ingredients

  • ounces 70% cocoa dark chocolate: 9 piece
  • ½ sticks butter: 1 piece
  • ¼ tablespoons rice flour: 1 piece
  • ¼ tablespoons powdered cocoa: 1 piece
  • eggs, separated: 8 piece
  • sugar: 0.5 cup
  • Maille® Honey Dijon Mustard: 0.5 cup
  • whipping cream: 0.5 cup

Metric Conversion

Stages of cooking

Chocolate Fondant A La Maille® Photo 21
Chocolate Fondant A La Maille® Photo 32
Chocolate Fondant A La Maille® Photo 43
  1. Mix the whipping cream and Maille® Honey mustard. Pour into cube shaped silicone molds and freeze until solid. Melt chocolate and butter in double boiler. Mix egg yolks with flour and cocoa. Pour melted chocolate and butter into egg mixture and stir.
    Chocolate Fondant A La Maille® Photo 2
  2. Beat egg whites until bubbly, and then add sugar. Blend egg whites into chocolate mix.
    Chocolate Fondant A La Maille® Photo 3
  3. Line molds (3" high, 3" diameter) with greased wax paper. Fill with chocolate mixture. Place a frozen cube in center and cover with chocolate mix. Bake at 350 degrees for 7 minutes. Cool, remove from mold and serve.
    Chocolate Fondant A La Maille® Photo 4

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