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Fondant with chocolate sauce and ice-cream

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Origin of dish:  Europe
Type of cooking:  Oven
Preparation time: 30 minutes
Cooking time: 25 minutes
Ingredients (serves 6):

    For the mini fondants:
    - 200g cooking chocolate
    - 200g butter
    - 200g sugar
    - 4 eggs
    - 100g cornflour

    For the chocolate sauce:
    - 250g cooking chocolate
    - 100ml crème fraîche
    - 100ml water

    For decorating:
    - 6 balls of white chocolate ice-cream


For the mini fondants:
Preheat the oven to 150°C (Gas Mark 5).

Melt the chocolate and butter in a saucepan. Mix in the sugar then leave to cool.

Add the eggs and cornflour. Mix until the mixture becomes smooth.

Pour the mixture into greased miniature muffin moulds. Only half fill the moulds.

Put in the oven and leave to cook for 15 to 20 minutes.

Wait for the fondants to cool right down before taking them out of the moulds, otherwise they might break.

For the chocolate sauce:
Melt the chocolate with the water in a bain-marie over a low heat (it must not boil).

When the mixture becomes smooth enough, add the crème fraîche.

Keep the sauce in the bain-marie, until it's time to serve.

Once the mini fondants have been removed from the moulds, stack them 3 high, add a ball of white chocolate ice-cream, and top with chocolate sauce.

User comments

another free recipe every day

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