Recipe: Light Chocolate Fondant

Name: Moelleux au chocolat light
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: Moelleux au chocolat light :100 g de chocolat noir à 70%80 ml de lait d'amande2 oeufs1 c. à soupe bombée de purée d'amande blanche1 c. à soupe rase de farine T803 c. à café de sucre blond raffinéPour la crème anglaise1/2 l de lait de soja2 oeufs1 c. à soupe d'arrow root2 c. à soupe de sucre de canne complet1 gousse de vanille.

By AFTouch-Cuisine ★ ★ ★ ★ ★ 5/5 (1 reviews) Desserts

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

Light chocolate fondant:

100 g of 70% dark chocolate
80 ml of almond milk
2 eggs
1 heaping tablespoon of white almond butter
1 level tablespoon of T80 flour
3 teaspoons of refined blond sugar
For the custard sauce
1/2 l of soy milk
2 eggs
1 tablespoon of arrow root
2 tablespoons of whole cane sugar
1 vanilla pod.

Step-by-step directions

For the custard sauce
Separate the egg whites from the yolks.
Beat the whites until very stiff peaks form.
Mix the egg yolks with the sugar.
Dilute the arrow root with a little soy milk and add it to the yolk/sugar mixture.
Pour the remaining soy milk and vanilla and mix everything well.
Heat over very low heat while constantly stirring with a wooden spoon until thickened, being careful not to boil.
Pour this thickened cream over the beaten egg whites, gently folding in with a fork.
Preheat the oven to 160°C.
Break the chocolate into a saucepan, add the milk.
Let melt over very low heat.
Off the heat, add the egg yolks, almond butter, flour and sugar.
Mix well.
Beat the whites until soft peaks form, and gently fold into the mixture.
Pour into a loaf pan and line with parchment paper to facilitate unmolding.
Bake for 15 minutes and immediately chill.
Serve with the custard sauce !!!