Inverted heart chocolate fondant

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Inverted heart chocolate fondant

Inverted heart chocolate fondant



Inverted heart chocolate fondant
Inverted heart chocolate fondant

Ingredients Inverted heart chocolate fondant
Number of persons
-
6
+
For the dark chocolate fondants:

120 g of dark chocolate

8 squares of white chocolate

3 eggs

80 g caster sugar

35 g soft butter

1 tablespoon flour
For the white chocolate fondants:

120 g of white chocolate

3 eggs

80 g caster sugar

35 g soft butter

1 tablespoon flour




Preparation Inverted heart chocolate fondant
Total time: 42 min
Preparation time: 30 min
Cooking time: 12 min

In a bowl, mix the eggs, sugar and flour.
Melt the chocolate and butter in a saucepan, stirring regularly to form a smooth, creamy paste.
Stir in the chocolate mixture and mix.
Oil 6 ramekins.
Pour 1/3 of the preparation into individual ramekins.
Place two chocolate squares in each of the 4 ramekins, then cover them with the remaining chocolate preparation.
Preheat the oven to 200°C (gas mark 6-7). Place the ramekins in the oven for about 12 minutes, no more!
Serve preferably hot or warm.

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