Strawberry Nectarine Salad with Mint Chocolate Fondants fresh and briny

For the salad:
- Rinse the nectarines and strawberries.
- Cut them into small pieces.
- Squeeze the juice from the 1/2 lemon and drizzle over the fruit.
Keep chilled.
For the mini-fondants:
- Melt the butter and chocolate in a double boiler (except the squares), mixing gently until you get a smooth mixture.
- In a bowl, mix the eggs with the sugar by whisking.
- Add the flour and finally the melted chocolate, while whisking vigorously.
- Chop the mint leaves over the mixture and stir.
- Preheat the oven to 465°F (240 °C).
- In each silicone mold, place 1 paper mold (this will make it easier to unmold).
- Fill them halfway with the mixture and place a square of chocolate in the middle.
- Then cover with the remaining mixture.
- Bake for 10 minutes.
- Let cool slightly and decorate with a mint leaf.
- Mix the fruit salad and serve it alongside the mini-fondants.