Mini Chocolate Walnut Fondants
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Healthy, because
Even smarter
This little dessert is high in calories and fat, but is a great treat for special occasions, with the wonderful flavor and protein and healthy fats from the walnuts.
This pairs wonderfully with some vanilla ice cream or whipped cream.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup butter
- ½ cup all-purpose flour
- 1 Vanilla bean
- ½ cup milk
- 1 ¾ ozs dark Chocolate couverture (min 64% cocoa solids)
- ½ cup roasted, ground Walnut
- 4 eggs
- ½ cup sugar
- butter (for the molds)
- sugar (for the molds)
- In addition
- Whipped cream (min 30% fat)
- powdered sugar (for dusting)
Preparation
Kitchen utensils
1 Non-stick pan, 1 Small skillet, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Whisk, 1 Slotted spatula
Preparation steps
1.
Put the milk into a pan with the vanilla bean and bring to a boil.
2.
Break up the chocolate couverture and melt in a bain-marie.
3.
Heat the butter in a pan, stir in the flour and cook briefly without browning. Take the vanilla bean out of the milk and stir the hot milk into the roux. Simmer gently for about 10 minutes, stirring occasionally.
4.
Then transfer the mixture to a mixing bowl and let cool slightly. Separate the eggs. Gradually stir 1 egg white and the egg yolks into the mixture. Then stir in the melted chocolate and the nuts. Beat the remaining egg whites with the sugar until stiff and stir 1/4 into the mixture with a whisk. Fold the rest in carefully with a spatula.
5.
Butter the molds and sprinkle with sugar. Put the batter into a piping bag with a large plain nozzle and fill the molds 3/4 full (the batter will rise during baking). Set the molds in a tray of hot water and bake in a preheated oven (180°C/350°F) for 25 - 30 minutes.
6.
Turn out of the molds, dust with a little confectioners' sugar and top with whipped cream. Serve at once.
