Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 8 oz dark chocolate, chopped
- 4 egg yolks
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- Double boiler or heatproof bowl over a pot of simmering water
- Whisk
- Ramekins or small dessert cups
Step-by-step instructions:
1. In a double boiler or heatproof bowl over a pot of simmering water, heat the heavy cream and whole milk until steaming.
2. Add the chopped dark chocolate to the cream mixture and whisk until melted and smooth.
3. In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and salt until pale and frothy.
4. Slowly pour the chocolate mixture into the egg mixture, whisking constantly to prevent curdling.
5. Pour the mixture back into the double boiler or heatproof bowl and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 10-15 minutes.
6. Remove from heat and pour the mixture through a fine-mesh sieve to remove any lumps.
7. Pour the mixture into ramekins or small dessert cups and chill in the refrigerator for at least 2 hours, or until set.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
Temperature:
Simmering water for double boiler
Serving size:
Makes 4-6 servings
Nutritional information:
Calories per serving: 370
Total Fat: 26g
Saturated Fat: 15g
Cholesterol: 190mg
Sodium: 60mg
Total Carbohydrates: 33g
Dietary Fiber: 3g
Sugars: 27g
Protein: 5g
Substitutions for ingredients:
- Milk or semi-sweet chocolate can be used instead of dark chocolate
- Half-and-half or light cream can be used instead of heavy cream
- Granulated sugar can be substituted with honey or maple syrup
Variations:
- Add a splash of liqueur such as Grand Marnier or Kahlua for a boozy twist
- Top with whipped cream or fresh berries for added flavor and texture
Tips and tricks:
- Make sure to whisk constantly while cooking the mixture to prevent curdling
- Use a fine-mesh sieve to remove any lumps and achieve a smooth texture
- Chill the mixture for at least 2 hours to ensure it sets properly
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- To reheat, place the ramekins in a pan of hot water and heat over low heat until warm
Presentation ideas:
- Serve in small dessert cups or ramekins
- Top with whipped cream or fresh berries for added flavor and texture
Garnishes:
- Whipped cream
- Fresh berries
- Chocolate shavings
Pairings:
- Coffee or espresso
- Red wine such as a Cabernet Sauvignon or Merlot
Suggested side dishes:
- Fresh fruit
- Biscotti or shortbread cookies
Troubleshooting advice:
- If the mixture curdles, remove from heat and whisk vigorously until smooth. If this doesn't work, strain the mixture through a fine-mesh sieve to remove any lumps.
Food safety advice:
- Make sure to cook the mixture until it thickens and coats the back of a spoon to ensure the eggs are cooked properly.
Food history:
- Fondé au Chocolat is a French dessert that originated in the 17th century.
Flavor profiles:
- Rich and decadent chocolate flavor with a smooth and creamy texture
Serving suggestions:
- Serve chilled as a dessert after dinner or as a sweet treat any time of day
Related Categories
Cooking Method: N/A
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Region: French
Taste: Rich, Chocolatey, Decadent, Sweet, Creamy