Chocolate Fondant With Raspberry And Chambord Couli

Name: Chocolate Fondant With Raspberry And Chambord Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CHOCOLATE FONDANT; 8 ounces unsalted butter; 8 ounces semisweet chocolate; 1 cup sugar; 4 egg yolks; 5 whole eggs; 1 cup all-purpose flour (slightly heaping); RASPBERRY AND CHAMBORD COULIS; 2 cups fresh raspberries or 2 cups thawed & drained frozen raspberries; 1/4 cup sugar; 1/4 cup raspberry juice (Welch's strawberry raspberry juice or Agrona raspberry juice would be good choices) or 1/4 cup orange juice; 2 tablespoons fresh lemon juice; 2 tablespoons Chambord raspberry liquor; GARNISH; fresh raspberry (optional); fresh mint sprig (optional)

Servings: persons

CHOCOLATE FONDANT
8 ounces unsalted butter
8 ounces semisweet chocolate
1 cup sugar
4 egg yolks
5 whole eggs
1 cup all-purpose flour (slightly heaping)
RASPBERRY AND CHAMBORD COULIS
2 cups fresh raspberries or 2 cups thawed & drained frozen raspberries
1/4 cup sugar
1/4 cup raspberry juice (Welch's strawberry raspberry juice or Agrona raspberry juice would be good choices) or 1/4 cup orange juice
2 tablespoons fresh lemon juice
2 tablespoons Chambord raspberry liquor
GARNISH
fresh raspberry (optional)
fresh mint sprig (optional)

1
["MAKE THE RASPBERRY AND CHAMBORD COULIS:", "Place berries, sugar, raspberry juice or orange juice, and lemon juice in blender and puree until very smooth.", "Strain through a fine-mesh sieve into a glass bowl, pressing on the solids to extract the juice.", "Stir in Chambord; taste and adjust the sugar to your liking.", "Keep the coulis at room temperature.", "MAKE THE CHOCOLATE FONDANT:", "Preheat oven to 500u00b0F.", "In top of double boiler set over simmering water, melt the chocolate and butter. Using a wooden spoon, stir continuously to help the process along.", "In a glass bowl, whip the egg yolks, the whole eggs and sugar until tripled in volume.", "When the chocolate mixture is fully melted, stir it(slowly - to temper)into the egg mixture, while steadily whisking.", "When all ingredients are well incorporated, whisk in the flour, making sure there are no lumps.", "Generously butter six (6 oz) metal molds, can also use PVC molds.", "Pour batter into molds, up to 1/4"" from top.", "Bake in preheated oven for 7 minutes maximum.", "Unmold and serve on dessert plates; pour some of the coulis on either side.", "Garnish with raspberries &/or mint sprigs."]

1410

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: CHOCOLATE FONDANT, 8 ounces unsalted butter, 8 ounces semisweet chocolate, 1 cup sugar, and more.

Yes, Chocolate Fondant With Raspberry And Chambord Coulis falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate Fondant With Raspberry And Chambord Coulis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions