Recipe: Strawberry and nectarine salad accompanied by mini chocolate mint fondants

Name: Salade de fraises et nectarines accompagnée de mini-fondants à la menthe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 portions
Ingredients: 4 à 5 nectarines250 gr de fraises1/2 jus de citron150 gr de chocolat noirquelques carrés de chocolat noir (pour le "coeur" des fondants)2 c. à soupe de farine80 gr de beurre90 gr de sucre ultra fin4 oeufsune dizaine de feuilles de menthe fraîche + quelques feuilles pour la décodes moules en silicone ET en papier

By nathou2 ★ ★ ★ ★ ★ 4.1/5 (14 reviews) Desserts

Prep 15 min

Cook 10 min

Total 25 min

Servings 4 serv.

I chose this dessert for its seasonal fruit salad which pairs beautifully with my mini chocolate mint fondants, a variety that grows in my garden...

Ingredients for 4 servings

4 to 5 nectarines
250 gr of strawberries
1/2 juice of lemon
150 gr of dark chocolate
a few squares of dark chocolate (for the "heart" of the fondants)
2 tablespoons of flour
80 gr of butter
90 gr of ultra fine sugar
4 eggs
about ten fresh mint leaves + a few leaves for decoration
silicone and paper molds

Step-by-step directions

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 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.