Petits Fondants au Chocolat (Little Chocolate Mousse Cakes) Recipe

Name: Petits Fondants au Chocolat (Little Chocolate Mousse Cakes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces bittersweet chocolate; 1/2 cup granulated sugar; 1/3 cup water; 16 tablespoons (2 sticks) unsalted butter; 2 tablespoons Framboise; 4 eggs; 1 cup heavy whipping cream; 2 tablespoons sugar; Milk chocolate shavings; Confectioners' sugar; One 1/2 pint basket fresh raspberries; One 10-ounce package frozen raspberries; 1/3 cup sugar; 1 tablespoons Framboise ( raspberry eau de vie); 24 miniature muffin pans or other small molds, buttered and the bottoms lined with parchment or waxed paper

Servings: persons

8 ounces bittersweet chocolate
1/2 cup granulated sugar
1/3 cup water
16 tablespoons (2 sticks) unsalted butter
2 tablespoons Framboise
4 eggs
1 cup heavy whipping cream
2 tablespoons sugar
Milk chocolate shavings
Confectioners' sugar
One 1/2 pint basket fresh raspberries
One 10-ounce package frozen raspberries
1/3 cup sugar
1 tablespoons Framboise ( raspberry eau de vie)
24 miniature muffin pans or other small molds, buttered and the bottoms lined with parchment or waxed paper

1
Set racks at the lower and upper thirds of the oven and preheat to 325 degrees.
2
Melt the chocolate over hot water, stirring occasionally then set it aside to cool slightly.
3
Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve.
4
Remove the syrup from the heat and stir in the butter.
5
When it has melted stir in the Framboise, then the melted chocolate.
6
Beat the eggs then whisk them into the chocolate mixture in a stream.
7
Be careful not to overmix.
8
Pour the batter into the molds and bake about 35 to 40 minutes.
9
Cool briefly in the pans then unmold.
10
Cool at room temperature.
11
Whip the cream with the sugar
12
until it holds a soft peak.
13
Pipe a rosette of the whipped cream on each tiny cake and top with a few chocolate shavings and a light dusting of confectioners' sugar.
14
Place 2 or 3 raspberries around the top of each.
15
For the raspberry sauce, bring the raspberries and sugar to a boil and simmer 5 minutes.
16
Puree in blender then strain away seeds.
17
Cool and stir in Framboise.
18
Serve the Fondants in a puddle of the sauce.

5552

kcal

Calories

580

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 8 ounces bittersweet chocolate, 1/2 cup granulated sugar, 1/3 cup water, 16 tablespoons (2 sticks) unsalted butter, and more.

Yes, Petits Fondants au Chocolat (Little Chocolate Mousse Cakes) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Petits Fondants au Chocolat (Little Chocolate Mousse Cakes)

How did you like this recipe?

Frequently Asked Questions