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Certainly! Here’s a rich and indulgent article for your Chocolate Fondant with Milk Cream recipe:
Chocolate Fondant with Milk Cream: The Dessert That Melts Hearts (and in the Middle!)
Few desserts can match the drama and decadence of a chocolate fondant. Crack through its delicate exterior with a spoon, and you’re rewarded with a molten core of rich, flowing chocolate. Add a touch of silky milk cream, and you’ve got a dessert that’s pure luxury on a plate—yet surprisingly easy to make at home.
Whether you’re looking to impress guests or simply treat yourself, this Chocolate Fondant with Milk Cream is a show-stopping finish to any meal.
What Is Chocolate Fondant?
Also known as molten lava cake, chocolate fondant is a small cake with a crisp outer shell and a gooey, underbaked center. The secret lies in the baking time: just long enough to set the edges, but not so long that the center cooks through. Paired with a drizzle of light milk cream, it’s the perfect balance of rich and smooth.
Ingredients:
For the Fondant:
- 200g dark chocolate (70% cocoa recommended)
- 100g unsalted butter
- 100g granulated sugar
- 3 eggs
- 50g all-purpose flour
- A pinch of salt
- Butter and cocoa powder (for greasing ramekins)
For the Milk Cream:
- 200ml whole milk
- 2 tablespoons sugar
- 1 teaspoon cornstarch (optional, for thickening)
- 1/2 teaspoon vanilla extract
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