Chocolate Fondant and Chestnut Cream Recipe

Ingredients:

• 1/2 cup unsalted butter, plus more for coating the molds
• 8 oz bittersweet chocolate, chopped
• 3 large eggs
• 3 egg yolks
• 1/4 cup sugar
• 2 tbsp all-purpose flour, plus more for dusting the molds
• 1/4 tsp salt
• 1 cup chestnut puree
• 1/2 cup heavy cream
• 2 tbsp confectioner’s sugar

Instructions:

1. Preheat the oven to 450°F. Coat 6 ramekins with butter and dust with flour, tapping out the excess.
2. In a double boiler, melt the chocolate and butter together, stirring occasionally.
3. In a large bowl, whisk the eggs, egg yolks, sugar, flour, and salt until light and frothy.
4. Add the chocolate mixture to the egg mixture, whisking until well combined.
5. Pour the batter into the ramekins, filling each about 3/4 full.
6. Bake for 10-12 minutes, until the outside is set but the center is still soft and gooey.
7. While the fondants are baking, make the chestnut cream. In a medium bowl, whisk together the chestnut puree, heavy cream, and confectioner’s sugar until smooth and creamy.
8. Remove the fondants from the oven and let cool for a few minutes before unmolding onto individual dessert plates.
9. Serve with a dollop of the chestnut cream and a dusting of confectioner’s sugar.

Verdict:

This chocolate fondant with chestnut cream is a perfect holiday or special occasion dessert. The warm, gooey center of the fondant contrasts nicely with the cool, creamy chestnut cream. It’s a rich, decadent dessert that’s sure to impress your guests.

Serving Suggestions:

• Pair with a bold red wine for a classic dessert pairing.
• Top with shaved dark chocolate or slivered almonds for added texture.
• Try using hazelnut or almond flour in place of all-purpose flour for a nuttier flavor.