Valrhona Chocolate Coulant Recipe

Ingredients:

• 200g of Valrhona chocolate (70% cocoa)
• 150g of unsalted butter
• 100g of granulated sugar
• 4 eggs
• 1 egg yolk
• 75g of all-purpose flour
• butter and flour for preparing the ramekins

Instructions:

1. Preheat the oven to 200°C/390°F.
2. Melt the chocolate and butter over a double boiler.
3. In a separate bowl, whisk the eggs, egg yolk and sugar until they are light and fluffy.
4. Add the flour to the egg mixture and mix well.
5. Add the melted chocolate and butter mixture to the egg and flour mixture and combine well.
6. Butter and flour 6 ramekins or similar molds.
7. Divide the chocolate mixture evenly between the ramekins.
8. Bake in the preheated oven for 10 minutes.
9. Remove from the oven and let the coulants cool for 2-3 minutes before serving.

Serving Suggestions:

Valrhona Chocolate Coulant is best served warm with a dollop of whipped cream and some fresh berries on top. Enjoy!

Verdict:

Valrhona Chocolate Coulant is a decadent dessert that will impress your guests. The rich chocolate center and the slightly crispy outer layer make it a perfect combination. The recipe is easy to follow and doesn’t require any fancy equipment.