Chocolat Fondant with Balsamic Blueberries
Whenever hubby and I dine out, dessert is probably our least preferred course. We tend to err on the savoury side and given the choice we would much rather eat starter and main, than main and dessert. This encroaches on cooking at home too. You will very seldom see any baking or sweet dishes on this blog. For one, there has to be a captive audience and my darling husband is rather particular when it comes to dessert but also, I do feel baking is less forgiving and slight differences in measurements of ingredients can lead to a disaster in the kitchen. I really take my hat off to those that bake frequently and turn out masterpieces on a plate. I just don’t have it in me.
Whenever we peruse the dessert menu, there is one option my other half looks for – without fail “un chocolat fondant” he declares proudly when he has found what he has been looking for. Last Valentine’s Day, I decided to take the plunge and make one for dessert. I studied a recipe by a well known pâtissier and thought “How hard can it be?” The challenge I had expected with chocolat fondant was achieving the melt-in-the-middle centre. Surprisingly, this was not the issue at all. I cannot describe the sheer delight I had with achieving the right consistency. The problem was all in the TASTE. It was like eating a ton of chocolate butter! Heavy and with every bite I could feel my body filling up with a cement-like texture. My poor hubby was polite enough to take two mouthfuls. Ever since then, I’ve been a bit skeptical about making Chocolat Fondant. Two things have come to pass since then, I made Iles Flottantes with some success which invariably means hubby mouthing “Oui, c’est bon” or “I’m impressed Jacqui” (if I have surpassed his expectations) but also we are in the midst of Chocolate Week here in the UK. So I thought I would rise to the challenge once more and make my nemesis.
This time I adapted a Gordon Ramsay recipe and it was spot on. Thank the Lord! A crust formed round the edges and the centre gave way to an oozing warm liquid chocolate which was rich but not at all similar to the buttery concoction I had on Valentine’s Day. HOORAY!!! They say that raspberries make a great pairing with chocolate, but I wanted a sharp tasting fruit that would render a lot of juice and that could cut across the richness of the chocolate. Balsamic blueberries fitted the bill nicely.
A decadent chocolate dessert served with juicy sharp blueberries. Chilled Fondants can be made the night before if desired. This dish could also be served with vanilla ice cream.
Ingredients
- 25g melted butter, for brushing
- 2 tsp of cocoa powder, for dusting
- 100g good-quality dark chocolate (containing minimum of 70% cocoa), chopped into small pieces
- 100g butter, chopped into small pieces
- 100g golden caster sugar
- 2 eggs and 2 yolks
- 100g plain flour
- 150g blueberries
- 1 tbsp caster sugar
- 1 tbsp balsamic vinegar
- 1 tbsp of water
- half a teaspoon of icing sugar for dusting
Instructions
- Brush the melted butter all over the inside of the ramekins.
- Place the ramekins in the fridge.
- Brush more melted butter over the chilled butter, then add 1/2 tsp of cocoa powder into the ramekin. Tip the ramekin so the powder completely coats the butter. Tap any excess cocoa out and then repeat with the next ramekin.
- Place a bowl over a pan of lightly simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 minutes.
- In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale. I used an electric whisk.
- Sift the flour into the eggs, then beat together.
- Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined.
- Divide the mixture between the ramekins and chill for at least 30 minutes.
- Heat the oven to 200°C. Place the fondants on a baking tray, then cook for approximately 12-14 minutes until the tops have formed a crust.
- Meanwhile, place the blueberries into a small pan with the sugar, vinegar and water.
- Heat very gently for 1-2 minutes until the berries soften, but don't burst. Leave to one side.
- The fondants if ready, should start to come away from the sides of their ramekins. They should be firm around the centre and wobbly only in the middle.
- Remove from the oven, then leave to sit for 1 minute before turning out.
- Use a knife to slide round the side of the ramekins. This will loosen the fondants and they will gently slide out onto a serving dish.
- Sprinkle some icing sugar over the top of the fondant and serve with balsamic blueberries.
Notes
I used ramekin dishes of 100ml capacity. Keep your eye on the fondants when baking in the oven. Oven temperatures can vary significantly.
The berries should render juice and give way to a glorious deep red colour. Grab a spoon to tuck into the liquid chocolate. Mmmm a chocolate delight.
Gooey Chocolat Fondant with Blueberries
So this is my contribution to Chocolate Week taking place between 8 and 14 October and National Baking Week taking place between 15 and 21 October.
For further inspiration, self-taught chocolatier Paul A. Young shares his top Chocolate tips here.
I’m adding this recipe to the Bloggers Around the World challenge, focused on French cuisine this month and hosted by the very amusing and charming Chris. Why not have a go yourself?
I’m adding this to March Tea Time Treats hosted by lovely ladies Karen over on Lavender and Lovage and Kate What Kate Baked. This month Karen is hosting and the theme is French cakes and bakes. Irrésistible, non?
What’s your favourite chocolate creation?
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{ 34 comments… read them below or add one }
Your hubbie has great taste (no surprise there
!! Chocolat fondant (or molten chocolate cake as we Yanks call it) is also my favorite dessert. Have never had it with balsamic blueberries before though, sounds delightful!
Thanks Jo. I learn something knew every day. I had heard of molten chocolate cake but didn’t realise it was similar to Chocolat fondant. It’s very decadent but it’s good every once in a while.
Wow, this is being printed out now and shall be made when I’m back in normal working order. It’s a bit like my Chcolate Puddle Pudding but has cake all around it, very clever! Husband was grunting in the background about the blueberries so we will find some cherries to keep him quiet:-) Thanks for posting something I’ve never made and I can’t wait to taste it! See you killed 2 birds with one stone on the Chocolate/Baking Weeks (damn you, why didn’t I think of that) not sure why you didn’t go for the hat trick with a dusting of curry powder on the plate for decoration! LOL
Thanks Camilla – seeing as I don’t do a lot of baking it made perfect sense. Sprinkling curry powder on as well? Tee-hee – I’m sure I’ve read somewhere that it’s also egg week
Yay! Well done you. They look so, so, so delectable!
Thanks Jac. I’m pretty chuffed if the truth be told. Can’t believe I actually made an edible chocolat fondant
This looks so delicious! I would love to have a plate or two… looks like it came from the restaurants!
Thanks Michelle. I’m pretty pleased with the result – it doesn’t happen very often when it comes to my baking
tooo fabulous for words. I agree…it really does look like a restaurant dish!
Thanks Fiona! Who would have thought, eh?
Chocolat Fondant used to be my favourite dessert before having children. I stopped eating chocolate when I was pregnant and forget about this dessert…so thank you for reminding me how much I like it. Yours looks fantastic perfect for NEXT Valentine’s day (this time you have the right recipe!!). I’m quite conservative so I would prefer to combine this dessert with double cream but your balsamic blueberries sounds more elegant!!
Aww thanks Rita. I’m so pleased I found the winning recipe
As I don’t like double cream, I served a little vanilla ice cream with it but the balsamic blueberries are able to cut through the richness of the chocolate. I’m impressed you were able to stay off your favourite dessert for so long 
Smile. We also tend to avoid dessert (because we always have so much of it at home!) But this chocolate fondant looks amazing! And perfect timing too because I’m about to go the grocery store. Add this to the list! Thank you for sharing. I hope you have a wonderful end to your weekend!
Thanks Monet – not sure how you manage to stay so slim with all the cakes you make
Can you share your secret? Have a great Sunday x
Good Heavens! LOOK at those photos of that AMAZING cake and all of that fruit too! That is an absolute stunner and I have bookmarked it for future delectation! Karen
Thanks Karen – high praise indeed from a baking queen
I very rarely succeed when it comes to baking but I was really happy with the results!
I already noticed that post a few days ago on facebook and was totally enchanted by it. The photos are simply so delicious you can almost taste it by just looking at them.
Thanks Chris. It’s very kind of you to comment on my blog and on my FB page. Thanks for hosting the event x
I am so impressed by this chocolate fondant. You have really got this dessert to a tee. Bet your husband must be thrilled, I know I would be if someone took the time to put this together. It is the most failed dessert attempted by Masterchef contestants so you should be well chuffed !
Thanks Laura! When I told my hubby I was making it his face was filled with dread because of the awful prior attempt but yes, he really liked it this time round
What a wonderful combination you have here with the blueberries and chocolate. Looks a fabulous recipe and the touch of balsamic takes it to another level. Bet hubby wants to marry you all over again with this one!
Thanks Jill. I was chuffed to bits that I was able to make it properly and the balsamic really heightens the taste of the blueberries. Hubby was pleased with the result
I love this dessert too, and well done to you on getting the cake just right! it looks so lovely with the oozy middle and the berries must lift the richness of the chocolate perfectly
Thanks Nazima – I was just a tiny bit pleased with myself
wow that looks so gorgeous. I have a weakness for chocolate in the first place, and a fondant with its hidden melting centre of gooey chocolate is just irresistible. great job, you! it’s so tricky to master the timing but you’ve got it spot on, and esp with the tart sweet blueberries on the side, yum!
Thanks Shuhan for your kind comment and welcome to my blog
Good for you to take on your nemesis! My nemesis is homemade mayonnaise. I think this looks fab, glad your other half was pleased too!
Thanks Caroline. Yes I can imagine making mayonnaise would be really tricky – Hollandaise is bad enough!
What a great-looking dessert! The chocolate sounds so good with the blueberries–a delicious match.
Thanks Lisa. The tartness of the blueberries was needed I think to stand up to the richness of the chocolate.
A little late with the commenting (I can’t catch up after my holiday!). The dessert looks so delicious and is ‘just up my street’. Unlike you, I choose dessert first, then mains, and because a starter dulls my appetite, it doesn’t even get a look in. A great recipe by Gordon Ramsay
Thanks Maggie. I may make an exception for this dessert if it’s on the menu
What a BRILLIANT entry into Tea Time Treats Jacqueline and thanks for the recipe too, as I have never conquered a chocolate fondant yet, so I will try Gordon’s recipe! Karen
I know what you mean Karen – so many variables to consider. It worked for me – let’s hope it works for you too
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