If you're looking for a dessert that impresses without fuss, this Chocolate Fondant with Raspberry Coulis is a showstopper. Warm, gooey chocolate with a hint of tartness from the coulis makes it a perfect treat to finish any meal. Let's dive in and make a dessert you'll want to make again and again!
Bittersweet chocolate is the star of the show, providing that deep, intense chocolate flavor. Use the best quality you can find for the richest taste.
Unsalted butter adds a luxurious creaminess to the fondant. It helps create that melt-in-the-mouth texture we all love.
Granulated sugar sweetens the dish just right, balancing the bitterness of the chocolate without overpowering it.
Eggs and egg yolks are essential for the fondant’s structure and gooey center. They bind everything together and give the dessert its signature richness.
All-purpose flour provides just a touch of structure to the fondant, ensuring it holds together while staying wonderfully soft in the center.
Fresh raspberries are used for the coulis, offering a fresh, vibrant contrast to the chocolate. They bring a natural tartness that cuts through the richness.
Lemon juice is added to the coulis for a bit of zing and to help balance the flavors.
This chocolate fondant pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. Add a few whole raspberries on the side for a touch of elegance and extra flavor.
First, set your oven to preheat at 425°F (220°C) and take a moment to generously butter four ramekins. This will help the fondants release easily once baked.
Next, in a heatproof bowl, combine your bittersweet chocolate and butter. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir until the mixture is completely smooth and melted.
In another bowl, whisk together the sugar, eggs, and egg yolks until the mixture turns pale and thick. This should take about 3-4 minutes of whisking by hand.
Now, gently fold the melted chocolate mixture into the egg mixture. Take it slow to keep the batter light and airy.
Once combined, sift in the flour and fold it in gently until just incorporated. Be careful not to overmix.
Divide the batter evenly among your prepared ramekins, filling each about 3/4 full. Pop them in the oven and bake for 10-12 minutes. The edges should be firm while the centers remain soft.
While your fondants are baking, blitz the raspberries, sugar, and lemon juice in a blender until smooth. Strain the mixture to remove the seeds for a silky coulis.
Once the fondants are done, let them cool for just a minute. Then, use a knife to gently loosen the edges and invert them onto serving plates. Serve warm with a generous drizzle of raspberry coulis.
Share