12-03-2001, 02:58 PM
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 | Registered User Culinary Experience: Culinary Instructor | | Join Date: Dec 1999 Location: MO
Posts: 2,522
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Here you go: Quote:
Chocolate Fondant
All Jacques Torres desserts courtesy
Dessert Circus: Extraordinary Desserts You Can Make Everyday
William Morrow & Company Inc. Publishers 1998
(makes 14 Fondants)
For the Fondants
1 c. + 2 1/2 Tbls. unsalted butter, cubed
17.7 oz. bittersweet chocolate, chopped
1/3 cup + 1 1/2 Tbls. unsweetened Dutch-processed cocoa
powder
pinch of salt
8 large egg whites
1/3 cup Meringue powder (optional)
1/2 cup granulated sugar
For the garnish
scant 1 cup heavy cream, whipped with stiff peaks
candied orange or grapefruit peels
*Chocolate Sauce (see recipe below)
Preheat the oven to 400F.
Use a pastry brush to evenly coat the inside of 14 individual
3-ounce molds (I use disposable aluminum molds) with
softened butter. Fill each mold with granulated sugar; then pour
out the excess. If you have properly buttered the molds, the
sugar will stick to the sides and the bottoms of them. The
butter and sugar will keep the Fondants from sticking to the
sides of the molds and allow them to rise evenly. The sugar will
also give the Fondants a crunchy crust, which I think makes a
great contrast to the soft interior. It will be easier to move the
molds in and out of the oven if you place them on a baking
sheet.
Prepare the Fondants: Melt the butter in 2-quart
heavy-bottomed saucepan over medium-high heat. Remove
from the heat. Add the chopped chocolate, cocoa powder, and
salt and stir until well combined and all the chocolate has
melted. The cocoa powder and salt accentuate the taste of the
chocolate. Place the egg whites in a large mixing bowl and whip
with an electric mixer on medium speed until foamy. If using
the meringue powder, combine it with the sugar in a small bowl.
The meringue powder contains a high quantity of albumin, which
will add strength and allow for a stiffer meringue. Increase the
mixer speed to medium-high and make a French meringue by
adding the sugar mixture, or the sugar, 1 tablespoon at a time
and whipping the egg whites to stiff but not dry peaks. Gently
but quickly fold the warm chocolate mixture into the meringue
until combined. Be careful not to deflate the mixture, or your
baked Fondants will be flat and heavy. The mixture should be
homogenous in color. However, if you can still see streaks of
meringue in it, that's okay.
Place the batter in a large pastry bag with a large opening (no
tip). The pastry bag will be easier to handle if you fill it only
half full; you will probably need to refill the bag two or three
times to use all of the batter. Pipe the molds three quarters
full with batter. (At this stage, the molded fondants can be
stored in the freezer for up to 2 weeks, well wrapped in plastic
wrap. Thaw in the refrigerator for 2 hours before baking.)
Bake the Fondants until they have risen about 1/2 inch over the
top of the mold, 7 to 10 minutes. Meanwhile, place the whipped
cream in a pastry bag fitted with a star tip and pipe rosettes
onto each serving plate. Garnish with candied orange or
grapefruit peels. Remove the Fondants from the oven and
immediately invert each one over the center of a plate. Lightly
tap the bottom and shake slightly to allow the Fondant to
gently drop from the mold. Cover the Fondants with chocolate
sauce and serve. When you cut into the Fondant, the center
should still be somewhat liquid.
*Chocolate Sauce (makes 2 2/3 cups)
1 generous cup whole milk
10.5 oz. bittersweet chocolate, chopped
1/2 generous cup heavy cream
2 Tbls. unsalted butter
1/4 c. + 2 Tbls. granulated sugar
Pour the milk into a 2-quart heavy-bottomed saucepan, place
over medium-high heat, and bring to a boil. When the milk boils,
remove it from the heat and make a ganache by adding the
chopped chocolate. Whisk well, stirring into the edge of the
saucepan to combine. The ganache should be homogenous and
smooth. Set the ganache aside. In a 1-quart heavy-bottomed
saucepan, combine the heavy cream, butter, and sugar. Place
the saucepan over medium-high heat and bring to a boil,
stirring occasionally. The butter should be completely melted
and the sugar completely dissolved. Once the mixture has come
to a boil, pour the cream into the warm ganache. Place the
sauce over medium-high heat and bring to a boil, stirring
constantly with a whisk. As the chocolate sauce cooks, it will
begin to thicken slightly. When it reaches a boil, remove it
from the heat and pour it into a clean, dry bowl. Cover by
placing plastic wrap directly on top of the sauce to prevent a
skin from forming. Let the chocolate sauce cool to room
temperature before storing in the refrigerator. When cold, the
chocolate sauce will become thick enough to be scooped with a
spoon. One of the wonderful qualities of this sauce is that it can
be reheated whenever needed. If using a microwave, simply
place the chocolate sauce in a microwaveable bowl and heat it
at medium-high power in 30-second intervals until it becomes
liquid. On the stovetop, place it in a heavy-bottomed saucepan
over medium heat and stir occasionally until it becomes liquid.
If you store it in a squeeze bottle, you can easily drizzle it
over a dessert or decorate a plate. It will keep in the
refrigerator for up to three weeks. It can also be frozen for up
to two months if stored in an airtight container, to be kept on
hand for a last-minute dinner party. Thaw in the refrigerator
and heat as described above until liquid.
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