How To make Chocolate Fondant
-Nancy Speicher DPXX20A 2 c Sugar
2 tb Light corn syrup
1/2 c Water
2 1-oz squares unsweetened
-chocolate, melted & cooled 18 Pecan halves
3 oz White chocolate
In medium-size deep saucepan mix sugar, corn syrup and water. Bring to boil over medium heat, stirring to dissolve sugar. When boiling, wash sugar crystals from side of pan with pastry brush dipped in water. Set candy thermometer in pan and boil syrup without stirring to 242F (firm ball stage). Rinse large platter in cold water but do not dry. Pour syrup on platter but do not scrape pan. Let stand 5 minutes or until surface feels just warm, moving platter a few times to cool surface. Work candy with spatula or wooden spoon, scraping to center of platter, until white and fim. Scrape from platter into heavy or doubled plastic bags. Add melted unsweetened chocolate. Close bag and knead until candy is well mixed, smooth, and clings together. Shape in 1" balls. Press pecan halves into half the balls. Coat remaining balls: Melt white chocolate in small saucepan over very low heat, stirring occasionally. (Do not overheat ~ chocolate will separate.) Spear fondant balls on fork and dip into white chocolate. Tap fork against rim of pan to knock off excess chocolate. Place balls on waxed paper to cool. Store airtight in cool, dry place. Keeps about 1 month. From Woman's Day November 15, 1977
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???????? Easy Molten Chocolate Lava Cake Recipe: French Fondant Au Chocolat (ASMR)
Hi, everyone :) Today we’re going to show you how to make a french molten chocolate lava cake.
Fondant au chocolat also known as chocolate lava cake or molten chocolate cake. It’s chocolate lover’s dream dessert, with a warm, soft, melting, rich chocolate lava center, and a crackling cake-like crust. So fantastic!
This recipe is easy and simple. Quick to prepare and serve within 30 minutes. You can dust powdered sugar before serving, or with ice cream and fresh berries. Believe in me, you will fall in love with it. Hope you like this video. Enjoy! :)
This is an #ASMR version, you can check out the other version that with BGM and Voices in Chinese if you like:
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French Fondant Au Chocolat
✎ Ramekin Size: 7.5x4.5 cm, and this recipe can make two
Ingredients
unsalted butter 32g
70% dark bittersweet chocolate 40g
granulated sugar 40g
egg 1
all-purpose flour 15g
vanilla extract 5g
Instructions
1. Butter two ramekins and dust with flour lightly, then tip out any excess. Place them in the fridge to chill(at least 10 mins).
2. Chop the chocolate into small pieces.
3. Put butter and chopped chocolate in a heatproof bowl and set over a pan of hot water, stir until smooth, don't over heat. Set aside and keep warm.
4. In a large bowl, add one egg, sugar and vanilla extract and whisk all together until pale and thick.
5. Pour the melted chocolate mixture into the egg mixture, stir until completely smooth.
6. Add the sifted flour and fold to incorporate.
7. Pour or spoon batter evenly into each prepared ramekin(about 80% full).
8. Preheat the oven to 200C, then bake for 8-9 minutes or until the sides are firm and the centers are soft.
9. Let the lava cakes cool in the ramekins for 3-5 minutes, then invert onto plates.
10. Dust with powdered sugar. Serve immediately. Enjoy.
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Chocolate Fondant #Shorts
Chocolate Lava Cake Recipe | How to Make Molten Chocolate Lava Cake
Follow this recipe to learn how to make chocolate lava cake. This molten chocolate lava cake is rich and fudgy with molten chocolate in the center. This dessert is perfect for Valentin’s day, birthdays and holidays. This chocolate fondant recipe is much easier to make then you may think. You need just a few basic ingredients and few minutes of work.
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Directions:
1. Preheat oven to 350F (180C). Butter four 6oz moulds or ramekins, dust with cocoa powder and place in the fridge for about 10 minutes.
2. Chop the chocolate and place in a heatproof bowl, add butter. Set the bowl over a double boiler (pot with simmering water). Melt the chocolate. Remove from heat and let cool slightly.
3. In a separate bowl whisk eggs, sugar and salt, until light, pale and thick. Sift in flour and whisk until incorporated. Gradually pour in melted chocolate and stir until combined.
4. Pour mixture into the prepared moulds.
5. Bake for 7-9 minutes until the edges are firm and the center is still soft. Let stand 1 minute. Invert on individual plates while warm, dust with powdered sugar and serve with vanilla ice cream or whipped cream and fresh fruits.
Notes:
• The batter can be refrigerated for up to 2 days; bring to room temperature before baking.
• Baking time may change depending on the oven and moulds size.
• You can freeze the baked lava cakes for up to 3 months. Allow them to cool completely before freezing. Re-heat in the microwave.
• If you don’t have ramekins, you can use a muffin pan.
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FRENCHY COOKS: CHOCOLATE FONDANT
Welcome back my Franchizz!
Today we are doing one of my favourite recipe, the chocolate fondant. A simplified version of the chocolate coulant created by Michelin star chef Michel Bras (which happened to by one of my mentor) in the 80’s.
It only requires 5 ingredients and is fairly simple to do. You should technically freeze them first but if you follow along in 30 min you can have this dessert done from start to finish.
Alright, enough chatting. Let’s start cooking, shall we?
If you enjoyed this video, please like, comment and subscribe. I will see you on the next episode.
FULL RECIPE:
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EQUIPMENT USED:
Bowls:
Rubber spatula:
Pot:
Long twizzer:
Twizzer:
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Silpat:
Pastry tray:
Whisk:
Ring moulds:
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Chocolate Fondant Recipe | Demonstrated with Kenwood Chef
Learn how to prepare a delicious chocolate fondant using your Kenwood Kitchen Machine. For more information please visit the links below:
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Chocolate Lava Cake
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