Chocolate Fondant
I made Moelleux au Chocolat for the first time after my son saw the MasterChef version and insisted that I try the recipe. I couldn't find aluminum molds, so I used muffin trays and wax paper cups. I followed Elena Lasconi's recipe and a few details from Pokha. Mine turned out a bit more baked than the original version, but for our taste, they were perfect. I used a fairly simple dark chocolate, but next time I will choose something more intense. Quick Info Total time: about 45 minutes (including cooling and preparing molds) Preparation time: 30 minutes Baking time: 12-14 minutes (depending on the oven and preference) Servings: 10-12 pieces Difficulty: medium Recipe type: quick dessert, ideal for occasions or regular days Ingredients 250 g dark chocolate (bitter) 250 g butter 5 whole eggs 5 egg yolks 250 g sugar 125 g flour Preparation method 1. Preparing the molds. I melted 100 g of butter in the microwave. With a brush, I greased each wax paper cup (or muffin mold) on the inside. I placed them in the freezer for 10 minutes. After that, I greased them again with melted butter and dusted with cocoa. I kept the prepared molds in the fridge until I finished the batter. 2. I broke the chocolate into pieces and placed it in a heat-resistant bowl over a double boiler, along with the remaining butter (cut into cubes). I mixed occasionally until completely melted. I let it cool for 10 minutes. 3. Separately, in a large bowl, I placed the eggs and yolks with the sugar. I mixed until the sugar dissolved and the volume increased significantly. The mixture becomes frothy and light in color. 4. I poured the melted chocolate with butter over the eggs and mixed well with the mixer until everything was homogeneous. 5. I sifted the flour and added it gradually, mixing with a whisk or spoon, not with the mixer, so as not to lose the volume of the mixture. 6. I carefully poured the obtained mixture into the prepared molds. The level should not exceed three-quarters of the volume of each mold. 7. I placed the tray in the preheated oven at 200°C. Depending on the oven, the baking time varies. For a more runny center, they can be left for 7-8 minutes. I found 12-14 minutes more suitable because they hold together better when removed from the mold. However, every oven is different, so keep an eye on them after 10 minutes. 8. After baking, I let them sit for a few minutes in the molds, then carefully removed them. 9. I served the Moelleux with a simple strawberry sauce, quickly made from a few crushed strawberries with a fork and a little sugar. Why I make the recipe often I like the recipe because it is straightforward and does not require complicated ingredients. The mixture can be prepared quickly and there is no need to wait for cooling or other processes, making it a practical solution if you want something impressive but don’t feel like spending hours in the kitchen. Tips and variations Tips Aluminum molds are ideal, but muffin trays with wax paper also work. It’s important to grease the molds well so they don’t stick. Use quality chocolate with at least 50% cocoa. Very cheap chocolate doesn’t provide an intense flavor and can be too sweet. Check the first two or three pieces while baking to adjust the time suitable for your oven. Substitutions If you don’t have wax paper for the molds, you can use silicone or aluminum molds directly. White sugar can be replaced with brown sugar, but the texture may turn out slightly different. Variations You can add a little vanilla essence or a pinch of salt for a different accent. The Moelleux can also be served with a berry sauce, not just strawberries. Serving ideas Serve warm, with strawberry sauce or fresh fruit sauce. They can be dusted with a little powdered sugar on top. They can be accompanied with a dollop of whipped cream or a scoop of plain ice cream. Frequently Asked Questions 1. Can I use only whole eggs, without additional yolks? No. For the specific texture of the moelleux, you need the additional yolks; otherwise, it will be too airy and won’t have the slightly runny center. 2. What do I do if I don’t have special molds for Moelleux? You can use muffin trays or small silicone molds, but make sure to grease them well and use wax paper if you have it on hand. 3. Can I make the batter in advance? The batter can be kept in the fridge for a few hours, but it’s best to use it fresh. If it thickens, mix a little before putting it into the molds. 4. How runny should the center be? It depends on your preference, but ideally, it should be slightly liquid in the center. If you leave them too long, they will bake completely but will remain tender. 5. How do I get the Moelleux out of the molds without breaking them? Let them cool for a few minutes after baking, then gently loosen the edges with a thin knife. Carefully invert onto a plate. Nutritional values Approximately, one serving (from 10-12 pieces) contains about 350-400 kcal, with 25-30 g of fat, 30-35 g of carbohydrates, and 5-7 g of protein. These values are indicative, depending on the size of the molds and the type of chocolate used. Storage and reheating Moelleux are best eaten freshly baked. If there are leftovers, they can be stored in the fridge for 1-2 days, but the texture won’t be the same. They can be quickly reheated in the oven or microwave, but the center becomes firmer. I recommend consuming them while they are warm.
Preparation
The recipe is very simple but a bit meticulous, as you first need to prepare the molds (in my case, the paper cups) as follows: Melt 100 g of butter in the microwave, then use a brush to coat each paper cup. Place the trays in the freezer for 10 minutes, then take them out, brush them again with melted butter, and dust with cocoa powder. While the moelleux mixture is being prepared, keep the trays in the fridge. Break the chocolate into pieces and place it in a bowl over a steam bath together with the butter cut into cubes. Stir occasionally until the chocolate melts, then let it cool for 10 minutes. Separately, in a bowl, combine the eggs and egg yolks with the sugar. Whisk until the sugar dissolves, and the mixture doubles in volume and becomes frothy. Add the melted chocolate along with the butter and continue to beat with a mixer until it becomes a homogeneous mixture. Then, gradually add the flour while mixing with a whisk or spoon. Pour the resulting mixture into the prepared molds. Place the tray in the oven for (and here it's hard to say, 7, 8, 10, 12 minutes depending on how soft you want them). After baking, let them sit for a few minutes in the molds, then remove and serve with strawberry sauce. I crushed the strawberries a bit with a fork and added a little sugar.
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