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Ингредиенты
- 1 c. Plus 2 Tbsp. butter, cubed
- 17 2/3 ounce Bittersweet chocolate, minced
- 1/3 c. Plus 1 1/2 Tbsp. unsweetened dutch processed cocoa pwdr
- 1 pch Salt
- 8 x Egg whites
- 1/3 c. Meringue pwdr
- 1/2 c. Granulated sugar
- 1 c. Heavy cream, whipped to stiff peaks Candied orange or possibly grapefruit peels Chocolate sauce
Инструкции
- Preheat oven to 400 degrees. Butter and sugar individual ramekins.
- Place the butter in a 2 qt heavy bottomed saucepan over medium high heat till melted, about 5 min. Remove from heat. Add in the minced chocolate, cocoa pwdr, and salt and stir till well combined and all the chocolate has melted.
- Place the egg whites in a large mixing bowl and whip with an electric mixer on medium speed till foamy. Combine the meringue pwdr with the sugar.
- Increase the mixer speed to medium high adding the sugar one Tbsp. at a time and whip to stiff peaks. Fold the hot chocolate mix into the meringue till combined.
- Place the fondant batter in a pastry bag with a large opening. Pipe molds three-quarters full with the batter. Bake the fondants till they have risen about 1/2-inch over the top of the mold, 7 to 10 min.
- Pipe rosettes of whipped cream from a pastry bag fitted with a star tip.
- Garnish with candied orange or possibly grapefruit peels. Remove the fondant from the oven. Invert each one over the center of a plate. Cover the fondant with chocolate sauce and serve.
- Yield: 14 fondants
