| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Fruits |
Dutch |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Plus 2 tablespoons butter; cubed |
| 17 2/3 |
oz |
Bittersweet chocolate; chopped |
| 1/3 |
c |
Plus 1 1/2 tablespoons unsweetened dutch processed cocoa powder |
| 1 |
pn |
Salt |
| 8 |
|
Egg whites |
| 1/3 |
c |
Meringue powder |
| 1/2 |
c |
Granulated sugar |
| 1 |
c |
Heavy cream; whipped to stiff peaks |
|
|
Candied orange or grapefruit peels |
|
|
Chocolate sauce |
INSTRUCTIONS
GARNISH
Preheat oven to 400 degrees. Butter and sugar individual ramekins.
Place the butter in a 2 quart heavy bottomed saucepan over medium high heat
until melted, about 5 minutes. Remove from heat. Add the chopped chocolate,
cocoa powder, and salt and stir until well combined and all the chocolate
has melted.
Place the egg whites in a large mixing bowl and whip with an electric mixer
on medium speed until foamy. Combine the meringue powder with the sugar.
Increase the mixer speed to medium high adding the sugar one tablespoon at
a time and whip to stiff peaks. Fold the warm chocolate mixture into the
meringue until combined.
Place the fondant batter in a pastry bag with a large opening. Pipe molds
three-quarters full with the batter. Bake the fondants until they have
risen about 1/2-inch over the top of the mold, 7 to 10 minutes.
Pipe rosettes of whipped cream from a pastry bag fitted with a star tip.
Garnish with candied orange or grapefruit peels. Remove the fondant from
the oven. Invert each one over the center of a plate. Cover the fondant
with chocolate sauce and serve.
Yield: 14 fondants
Recipe by: Cooking Live Show #CL8970
Posted to MC-Recipe Digest V1 #803 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 24, 1997
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