Garance Galore

Lately, I’ve been super active in the kitchen. My goal by the end of this life is to have my children’s friends come over just to taste my food LOL. But to become THAT mom, I need to practice. So I thought, why not share this journey with you all?

I’d love to share a recipe a week. I’ll be sharing recipes I love and getting out of my comfort zone by trying out new ones.

Don’t hesitate to let me know if you plan on taking on a similar journey and/or if you have any suggestions of food you’d like me to make!

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So, today I’m back with my easiest and oldest dessert recipe I ever made:

Mini-fondants au chocolat!

I have always been a huge fan of fondants au chocolat. ‘Fondant‘ is French for ‘melting’ and that’s exactly how I like these little sweet treats!

I’m quite picky when I have any of these outside, not because I’m the best baker but because I think everyone has their own preferences when it comes to this dessert. I like my fondant—not too sweet and melty without being too runny. If you are anything like me, this recipe is for you!

After years of effort, I have finally found THE perfect recipe, and I’m so excited to share it with you! It has nothing fancy or complicated about it, and it won’t take you more than 10 minutes of preparation—ideal for after a long day.

Ingredients: (for 6 mini-fondants)

• 100g of dark chocolate (70% cacao)
• 1 tablespoon of milk
• 1 egg
• 20g of sugar
• 15g of all-purpose flour
• 1 coffee spoon of cornstarch
• 20g of butter
• 1 pinch of salt
• A handful of crushed hazelnuts

Steps:

• Put the chocolate and the milk in a bowl, and put it in the microwave for 15 seconds (make sure not to burn the chocolate; even if there are chunks left, they will melt as your whisk).
• Add the (room temperature) butter and whisk until melted.
• Add the egg.
• Slowly add the flour, the cornstarch, the sugar, and the salt and mix until you obtain a homogeneous texture.
• Add the crushed hazelnuts.
• Pour the batter into individual silicone cake molds.
• Let it bake at 180°C for 10 to 12 minutes.

After 10-12 minutes, the cakes will still look liquidy, but TRUST THE PROCESS and let the fondants cool down for about 15-20 minutes before unmolding them.

ET VOILÀ!

Until next time,

Garance xx