Ingredients
- 200g dark chocolate (70% cocoa), chopped
- 150g unsalted butter
- 150g granulated sugar
- 3 large eggs
- 3 large egg yolks
- 100g all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
- Fresh raspberries (for garnish)
Instructions
As I stood in my kitchen, the scent of melting chocolate wafted through the air, igniting a spark of creativity. I had recently acquired a sous vide immersion circulator, and I was eager to explore its potential in creating the perfect fondant. This recipe combines the rich decadence of dark chocolate with a vibrant raspberry coulis for an unforgettable dessert experience.
First, begin by setting up your sous vide immersion circulator. Fill a large pot or container with water and preheat it to 85°C (185°F).
Next, in a heatproof bowl, combine the chopped dark chocolate and unsalted butter. Place this bowl over a saucepan of simmering water to create a double boiler. Stir gently until both the chocolate and butter are completely melted and smooth. Remove from heat and let it cool slightly.
In a separate mixing bowl, whisk together the granulated sugar, eggs, and egg yolks until the mixture becomes pale and slightly frothy. This process incorporates air, giving your fondant a lovely texture.
Slowly pour the melted chocolate mixture into the egg mixture while continuously whisking to avoid cooking the eggs. Add the flour, vanilla extract, and a pinch of salt, folding gently until just combined. Be careful not to overmix; we want to keep that airy texture.
Now it’s time to portion the batter. Using a ladle, pour the mixture into silicone molds, filling them about three-quarters full. Silicone molds are great for this recipe as they allow for easy release and even cooking.
Seal the molds tightly with plastic wrap to ensure no water seeps in during the sous vide cooking process. Carefully place the sealed molds into the preheated water bath, and cook for 45 minutes.
While the fondants are cooking, prepare the raspberry coulis. In a small saucepan, combine 200g of fresh raspberries and 50g of granulated sugar. Cook over low heat, stirring occasionally until the raspberries break down and the mixture thickens, about 10 minutes. Remove from heat and strain through a fine-mesh sieve to remove the seeds, creating a smooth sauce. Set aside to cool.
Once the fondants are done, carefully remove them from the water bath. Allow them to cool for a few minutes before gently inverting them onto dessert plates.
To serve, drizzle the raspberry coulis around the fondant and garnish with fresh raspberries on top. The moment you cut into these little gems, a rich, molten chocolate center will ooze out, perfectly complemented by the tartness of the raspberry sauce.
Enjoy your innovative twist on a classic dessert, and revel in the applause of your impressed guests!