Chocolate-Raspberry Fondants

Chocolate-Raspberry Fondants

Delicious raspberries are everywhere! Combined with dark chocolate, they'll be the stars of this recipe for moist fondants. 

Ingredients

  • 500ml (2 cups) dark chocolate
  • 125ml (1/2 cup) unsalted butter
  • 4 eggs
  • 2 egg yolks
  • 90ml (6 tablespoons) sugar:
  • 1 vanilla pod or 15 ml vanilla extract
  • 40ml (8 teaspoons) sifted flour
  • Quebec raspberries: to taste
  • 125ml (1/2 cup) chocolate pieces or chips

Preparation

  1. Preheat the oven to 350 F. Butter a silicone mini-muffin tin, ideally.
  2. Melt the chocolate and butter in a medium bowl over a bain-marie. Set aside and leave to cool.
  3. In another bowl, whisk the whole eggs with the yolks, sugar and vanilla.
  4. Add the melted chocolate, beating constantly.
  5. Rain in the flour, beating constantly.
  6. Divide the mixture between the muffin cups.
  7. Place one or more raspberries in the centre and add the chocolate pieces.
  8. Bake for around 8-10 minutes and leave to cool. Serve while still warm!
Preparation
20 minutes
Cooking
8 to 10 minutes
Servings
12 to 15 portions
Category
Desserts and snacks
Recipe by
Mélissa Clément

Variations:

  • Turn the fondants into 6 adult portions. Bake for 15 minutes.
  • Try the recipe with each new berry to celebrate their arrival at the market. Keep a supply in the freezer for back-to-school lunches!
  • Vary the chocolate or even flavour it with citrus zest (lime, orange, lemon) or fresh herbs (mint, basil, rosemary). Add when you melt the chocolate.