Raymond Blanc Chocolate Fondant Recipe

May 03, 2023 Post a Comment

Chocolate trio of chocolate fondant, chocolate ice cream and chocolate marquise from Raymond from www.pinterest.co.uk

Description

The Raymond Blanc Chocolate Fondant Recipe is an indulgent treat that is sure to satisfy even the most discerning of chocoholics. This classic French dessert is made from a rich, dark chocolate cake that is filled with a creamy dark chocolate mousse, and then topped with a crunchy chocolate glaze. The result is a decadent and irresistible dessert that will make any dinner party or special occasion truly memorable.

This recipe, developed by the renowned French chef Raymond Blanc, is sure to be a hit with guests. The presentation of the fondant is just as impressive as the taste, and the dark, glossy glaze and smooth mousse will leave your guests wanting more. Chocolate fondant is an ideal way to end a meal, as it is rich and decadent, yet surprisingly light and airy.

This recipe is a great way to show your guests that you are a master of French cuisine, and you can be sure that you will be getting rave reviews from them. Whether you are a novice cook or a master chef, this recipe is sure to be a hit with all your guests. So why not give it a try and impress your guests with your culinary prowess?

Ingredients

For the fondant:

150g dark chocolate, chopped
175g butter, softened
3 eggs
85g caster sugar
60g plain flour
1 teaspoon baking powder
Pinch of salt
2 tablespoons cocoa powder

For the mousse:

150g dark chocolate, chopped
150ml double cream
3 egg yolks
2 tablespoons caster sugar

For the glaze:

100g dark chocolate, chopped
50g butter
50ml double cream

Instructions

1. Preheat the oven to 180°C (350°F/Gas 4). Grease and line a 20cm (8in) round cake tin with baking parchment.

2. For the fondant, melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Stir until melted and smooth. Remove from the heat and add the butter, stirring until melted.

3. In a separate bowl, whisk together the eggs and sugar until thick and pale. Add the melted chocolate mixture and stir to combine. Sift in the flour, baking powder and salt and stir again until combined. Finally, add the cocoa powder and stir until evenly distributed.

4. Pour the mixture into the prepared tin and bake for 25 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 5 minutes before carefully turning out onto a wire rack to cool completely.

5. To make the mousse, melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and leave to cool slightly.

6. In a separate bowl, whisk the cream until thick but still pourable. Add the egg yolks and sugar and whisk again until thick and pale. Add the melted chocolate and stir until combined.

7. Cut the cooled fondant in half horizontally and spread the mousse over the bottom half. Place the other half of the fondant on top and press down lightly. Place in the fridge for 1 hour to firm up.

8. For the glaze, melt the chocolate and butter in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and stir in the cream. Leave to cool slightly and then pour over the chilled fondant. Return to the fridge for 30 minutes to set.

9. To serve, remove the fondant from the tin and place on a serving plate. Cut into slices and enjoy. Store any leftovers in an airtight container in the fridge.

Notes

If desired, you can garnish the fondant with fresh berries or a dusting of icing sugar. You can also add a scoop of ice cream for an even more indulgent treat! To make the mousse extra light and airy, you can fold in some lightly whipped cream at the end. The glaze will keep for up to 2 days in an airtight container in the fridge.