Mini Chocolate-Butternut Fondant Recipe

Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/4 cup butternut squash puree
• 1/2 cup unsalted butter, melted
• 1 cup semi-sweet chocolate chips
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• Butter and flour for greasing the ramekins

Instructions

1. Grease 6 ramekins with butter and coat with flour. Preheat your oven to 350°F (180°C).
2. In a bowl mix the flour, cocoa powder and salt together and set aside.
3. Melt the butter and chocolate chips together and stir until smooth.
4. In a separate bowl, whisk the eggs, granulated sugar, and butternut squash puree until smooth.
5. Add the chocolate mixture to the egg mixture and whisk until smooth.
6. Sift the flour mixture into the chocolate mixture and fold together until fully incorporated.
7. Pour the batter into the prepared ramekins about ⅔ full and place on a baking sheet.
8. Bake for 12-15 minutes, or until the edges are firm and the center is still slightly jiggly.
9. Let sit for 5 minutes before gently turning out onto a plate.
10. Sift powdered sugar over the top and serve immediately.

Verdict

These mini chocolate-butternut fondants are perfect for a sweet treat after dinner. The butternut squash puree adds a unique twist to the traditional chocolate fondant and makes them moist and gooey on the inside.

Serving Suggestions

Serve these fondants warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert. Pair with a sweet dessert wine or a hot cup of coffee.