An easy to make and wonderfully delicious chocolate spread!
This is the first time I make it, and it came out delicious. Make sure you use high quality butter, and high quality chocolate. I used dark chocolate with a 70% cacao content. I did not use any hazelnuts, but you can add three tablespoons of hazelnut paste at the end to make the spread similar to Nutella.
I am so happy I made it as I can finally say goodbye to all the chocolate spreads filled with palm oil available in the market, and satisfy my eight year old’s son craving for chocolate to spread on crêpes, waffles, pancakes and bread at breakfast and sometimes… at dinner!
1- Melt in bain-marie, 250 gr of chocolate with 150 gr of butter. Make sure the mix has an even consistency.
2- Pour the chocolate mixture into 300 ml of sweet condensed milk. Mix thoroughly.
3- Place in a jar and close once it has cooled slightly. It’s ready!
Note: It stays up to three weeks. No need to place it in the fridge unless you make a lot.
How to make a real hot chocolate according to my eight year old son.
For one bowl – Always use a bowl if you want the real thing!
1- First, melt in bain marie six squares of high quality dark chocolate (70% cacao or more). Use a nice serving jar.
2- Then, heat up a cup of milk and take it off the fire just as it starts boiling. Do not let it boil.
3- Place the heated milk in the bowl and pour gently the melted chocolate.
Stir and enjoy! He does not add sugar, but some may want to.
My eight year old son loves “Fondant au chocolat” especially when prepared with raspberries. So I make it often and try to vary the recipe from time to time.
Here is one I tried today that is absolutely delicious. You can also make it in individual ramequins (six if you use the proportions listed here) and mix in other fruits such as peach or any type of berries.
1- Before anything prepare the dish (or six individual ramequins) by brushing it with butter and then a little bit of flour or better yet, some 100% pure cacao powder.
2- Melt in bain-marie, 140 gr of high quality chocolate (70% cacao content or more) with 100 gr of high quality butter.
3- Once all is melted, take it out of the bain-marie and mix in 60 gr of brown sugar. Keep mixing until the texture is smooth and cooled slightly.
4- Add one by one four organic eggs, mixing each time thoroughly.
5- Finally, add 60 gr of flour and 40 gr of Maïzena (corn starch).
6- Place the raspberries at the bottom of the baking dish (or ramequins) and pour the chocolate mixture.
7- Bake in a 200º c. oven for 15 minutes for the dish, and 10 minutes for the ramequins.
For more Fondant recipes see: with fruits here (individual) and here; here for an easy one; à l’Italienne here, and chocolat and olive oil here.
Wonderful petits pains made with milk and stuffed with chocolate! And they taste better when an eight year old helps in the process!
For about 16 petits pains
1- Use the recipe for petits pains au lait (link here).
2- At the stage where you make the petits pains (after two hours of letting the dough rise), insert a few high quality dark chocolate squares and fold gently. You can make them any shape you want: long, square, half circles, etc.
3- Let them rise for another hour. Brush with egg yolk and bake as with the plain petits pains for 15 minutes in a 180º c. oven.
Let them cool a little before serving as the chocolate inside will be very hot. They are delicious the next day for breakfast!
Absolutely delicious individual chocolate fondants with fresh raspberries.
For 10 ramequins
1- First, prepare the ramequins by buttering and flouring them. Set them aside.
2- Melt 200 gr of high quality chocolate (at least 70% cacao content) along with 100 gr of high quality butter (preferably “Président”). Set aside.
3- In a large bowl, mix four organic eggs and 100 gr of brown sugar. Mix for at least five minutes on high speed until the colour is a light yellow and the volume has almost doubled.
4- In one go, mix in 50 gr of flour and a pinch of salt.
5- Finally add the chocolate and butter mixture.
5- Place a few fresh raspberries in the ramequins (keep 10 on the side), cover with a ladle of the chocolate mixture and top each ramequins with a raspberry.
6- Bake in a 180º C. oven for 12 minutes.
Serve immediately. The chocolate will be soft in the center.