Ingredients for 6 small moulds 7cm of diam.

140g dark chocolate 63%, crushed
60g butter
3 entire eggs
80g caster sugar
60g sifted flour
6 squares of Villars chocolate filled with caramel

1tbsp icing sugar, for decoration
 

Recipe by Claude-Olivier, 1001 Recettes

Preparation time: 20 min

Cook time: 8 min, preheat oven to 210°C, convection oven preferably.

Recette:

Melt the butter and chocolate in a bowl in a water bath. Once melted, take out the bowl from the water bath and slightly leave to cool.

In a bowl, mix sugar and eggs until the mixture whitens. Add caster sugar. Incorporate then the lukewarm butter and chocolate mixture. Mix well to obtain a homogeneous paste.

Lightly butter the moulds, even if they are silicone moulds! It will be easier to remove!

Fill half of moulds, deposit a square of filled chocolate and cover the rest with paste.

Cook in the middle oven for 7min30, max 8min and remove from oven.

Advice to remove from the mould: it is a critical step, even fateful sometimes. If the fondant is still warm, it’s really delicate to remove from mould. I thus recommend you to remove them from oven, WAIT 2-3min and then turn them gently onto a plate (put the plate on the mould and return it gently). The outer part of the fondant has a little time for “solidify” while remaining hot and flowing to the heart.

Sprinkle a little icing sugar and taste without delay so that the fondant remains… fondant!