Indulge in the comforting warmth of a Chocolate Fondant paired with a silky Crème Anglaise. This dessert combines a moist, flan-like chocolate fondant that boasts a dense yet tender texture, with the classic lightness of Crème Anglaise. It’s a harmonious blend of rich chocolate and smooth vanilla, creating a simple yet sophisticated treat.
Why You’ll Love This Recipe: The chocolate fondant is unique because it’s made without butter, making it a lighter option without sacrificing richness or flavor. Paired with the creamy vanilla notes of Crème Anglaise, this dessert offers a balanced and indulgent experience. The contrasting textures and complementary flavors make each bite satisfyingly complex.
Perfect Occasion: This dessert is perfect for a cozy dinner party, a family gathering, or any occasion that calls for a touch of elegance without extensive preparation. It’s also ideal for those moments when you need a comforting sweet treat that feels both decadent and homely.
Decoration Tips: Serve the chocolate fondant with a generous pour of Crème Anglaise, and garnish with a sprinkle of cocoa powder or chocolate shavings for an extra touch of luxury. A few fresh berries on the side not only add a splash of color but also cut through the richness with their tartness.
Ingredients for Chocolate Fondant:
- 200g chocolate
- 300ml milk
- 100ml cream
- 4 eggs
- 60g sugar
- 40g flour
Instructions for Chocolate Fondant:
- In a saucepan, melt together the chocolate, milk, and cream over low heat.
- In a separate bowl, whisk together the eggs, sugar, and flour.
- Gradually pour the melted chocolate mixture into the egg mixture, stirring continuously.
- Grease and flour an 18cm baking ring or use a springform pan lined with aluminum foil to prevent leaks.
- Bake at 160°C (320°F) for 25 minutes.
- Allow to cool slightly; the fondant sets quickly as it cools.
Ingredients for Crème Anglaise:
- 250ml milk
- 50g sugar
- 1 vanilla bean, split and scraped
- 3 egg yolks
Instructions for Crème Anglaise:
- Whisk the egg yolks with half of the sugar until light and fluffy.
- Heat the milk with the scraped vanilla bean and the remaining sugar until just boiling.
- Gradually pour half of the hot milk over the yolk mixture, whisking constantly, then return the entire mixture to the saucepan.
- Cook over low heat, stirring continuously, until the mixture reaches 83°C (181°F) and thickens slightly.
- Strain and let cool in a shallow dish, then refrigerate to thicken further.
Enjoy! Serve the chocolate fondant slightly warm with a generous drizzle of the chilled Crème Anglaise for a truly indulgent experience. This classic combination is sure to delight anyone looking for a dessert that is both comforting and elegant.
