Petits Fondants au Chocolat (Little Chocolate Mousse Cakes)
- 8 ounces bittersweet chocolate
- 1/2 cup granulated sugar
- 1/3 cup water
- 16 tablespoons (2 sticks) unsalted butter
- 2 tablespoons Framboise
- 4 eggs
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- Milk chocolate shavings
- Confectioners' sugar
- One 1/2 pint basket fresh raspberries
- One 10-ounce package frozen raspberries
- 1/3 cup sugar
- 1 tablespoons Framboise ( raspberry eau de vie)
- 24 miniature muffin pans or other small molds, buttered and the bottoms lined with parchment or waxed paper
- Set racks at the lower and upper thirds of the oven and preheat to 325 degrees.
- Melt the chocolate over hot water, stirring occasionally then set it aside to cool slightly.
- Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve.
- Remove the syrup from the heat and stir in the butter.
- When it has melted stir in the Framboise, then the melted chocolate.
- Beat the eggs then whisk them into the chocolate mixture in a stream.
- Be careful not to overmix.
- Pour the batter into the molds and bake about 35 to 40 minutes.
- Cool briefly in the pans then unmold.
- Cool at room temperature.
- Whip the cream with the sugar
- until it holds a soft peak.
- Pipe a rosette of the whipped cream on each tiny cake and top with a few chocolate shavings and a light dusting of confectioners' sugar.
- Place 2 or 3 raspberries around the top of each.
- For the raspberry sauce, bring the raspberries and sugar to a boil and simmer 5 minutes.
- Puree in blender then strain away seeds.
- Cool and stir in Framboise.
- Serve the Fondants in a puddle of the sauce.
bittersweet chocolate, granulated sugar, water, butter, framboise, eggs, heavy whipping cream, sugar, milk chocolate, confectioners, raspberries, frozen raspberries, sugar, framboise, pans
Taken from www.foodnetwork.com/recipes/petits-fondants-au-chocolat-little-chocolate-mousse-cakes-recipe.html (may not work)