FONDANT AU CHOCOLAT
These chocolaty, fudgy mini cakes are the French version of chocolate molten cakes. Make sure you serve them with a cold glass of milk or a hot cup of java.
Provided by Yoly
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 ramekins and set aside.
- Combine chocolate chips and butter in a microwave-safe bowl. Microwave on high for 30 seconds. Stir and microwave at 15-second intervals until almost melted. Remove from the microwave and stir until chocolate is completely melted and thoroughly combined. Set aside.
- Combine sugar, egg, vanilla extract, and salt in a separate bowl. Pour into chocolate mixture and whisk until combined. Add flour, stirring until combined. Divide batter evenly between both ramekins.
- Bake in the preheated oven until set, 12 to 14 minutes. Cool on a wire rack for 10 minutes before inverting onto a serving plate.
Nutrition Facts : Calories 391.7 calories, Carbohydrate 45.2 g, Cholesterol 115.9 mg, Fat 23.8 g, Fiber 2.7 g, Protein 5.8 g, SaturatedFat 13.7 g, Sodium 186.3 mg, Sugar 35.7 g
FONDANT FILLED CHOCOLATES
Create some of your chocolate box favourites at home - strawberry and orange creams and delicious after dinner mints.
Provided by Charlotte Oates
Categories Chocolates
Number Of Ingredients 6
Steps:
- Place about half of your chocolate into a small pan over a very low heat (or bain marie if you prefer) and heat the chocolate until it reaches a temperature of 48ºC - Don't worry if not all of the chocolate has melted, it will continue to melt after it's removed from the heat.
- Decant the melted chocolate into a bowl and add a piece of the unmelted chocolate you set aside before. Stir the chocolate in until it has melted.
- Keep adding pieces of the unmelted chocolate until the temperature of the chocolate has been reduced to 32ºC. At this point it's ready to use.
- Remove any lumps of chocolate and set aside to use later - I like to put in onto greaseproof paper as then it's easy to peel off and use again (it can be difficult to remove hardened chocolate from a bowl).
- Pour the melted chocolate into the mould (or pipe if you prefer). Fill each of the squares you're using to the top. Once filled, tip the mould upside down over the bowl you stirred the chocolate in and tip out any excess - you're trying to create a hollow shell.
- Once the excess has tipped out have a quick check for any holes in the shells. If there are any holes then add in a little extra chocolate and tip again to remove any excess.
- Once you're happy with the shells, use a sharp knife to scrape any excess chocolate from the top of the mould.
- Put the mould into the fridge for at least half an hour to set.
- Scrape any leftover chocolate from the bowl back into the pan you used to melt the chocolate originally (this can then be used to make the base of the chocolates).
- Place the marshmallows (4 large marshmallows) and water (1 tsp) into a microwave dish and microwave on full power for 30 seconds to melt the marshmallows. After 30 seconds give them a stir, if there are any unmelted lumps microwave for a further 10 seconds.
- Sift in 50g of the icing sugar and mix with a spoon to combine. You'll find that you cannot combine all of the sugar by mixing. Once you've reached this stage then knead the fondant by hand to combine the remaining sugar (don't try and knead by hand before mixing, as it will be too sticky to handle).
- Spread the remaining icing sugar (25g) onto your work surface (the fondant will become sticky as you work with it. If it does, roll it in the icing sugar).
- Add about 5 drops of flavour to the fondant and knead to ensure it is evenly spread.
- Add a small amount of food colouring (if using) and knead until evenly spread.
- Fill the shells
- Remove your mould from the fridge.
- Gently push a small ball of fondant into each shell. It's very important that you check that none of the fondant is protruding above the top of the mould, as if it does it'll stick out of the bottom of the chocolate!
- Put to one side while you temper the chocolate for the base.
- Add about half of any unused chocolate you have in the packet to the chocolate you put back into the pan earlier and repeat steps 1-4 (above) to temper the chocolate. You can use the same bowl you used earlier even if it has some hardened chocolate in the bottom as it will melt in and help the tempering process.
- Once the chocolate has tempered, spoon or pipe it carefully over the top of the fondant - you want the chocolate to come above the top edge of the mould.
- Once all of the chocolates are covered, use a sharp knife to scrape off any excess chocolate.
- Put the chocolates into the fridge for at least half an hour to set.
- Once the chocolate has completely set, turn the mould over on a work surface. If you're using the silicon mould then carefully push each chocolate out of the mould. If any are being stubborn then pop the mould back into the fridge for a while longer to give them a bit more time to set.
Nutrition Facts : Calories 77 kcal, Carbohydrate 12.3 g, Protein 0.6 g, Fat 2.6 g, SaturatedFat 1.6 g, Fiber 0.9 g, Sugar 11.6 g, ServingSize 1 serving
ALICE'S FONDANT FILLING FOR CHOCOLATES
Recipe handed down from my mother-in-law. There are many variations of flavor included at bottom of recipe.
Provided by juliec
Categories Candy
Time 1h20m
Yield 36 serving(s)
Number Of Ingredients 3
Steps:
- Combine ingredients in heavy saucepan. Boil until it reaches a soft ball stage. Pour into buttered dish to cool.
- After mixture is cooled, pour on clean surface and beat with wooden paddles until light and airy. Just as mixture "turns" mix in flavoring until thoroughly blended inches.
- Refrigerate to cool completely. Form into balls. Dip in desired chocolate.
- Variations:.
- Peppermint (peppermint extract to taste).
- Maple Walnut (maple flavoring to taste and finely chopped walnuts).
- Orange (orange extract to taste--a few drops to 1/2 teaspoon).
- Cherry (Maraschino cherries drained and quartered--pat dry).
- Cherry-almond (as above but add almond extract to taste).
- Almond (almond extract with a sliced almond on top of finished chocolate).
- Coconut (fine coconut plus vanilla).
- Rum (rum extract plus 1-2 teaspoons butter).
Nutrition Facts : Calories 63.5, Fat 2, SaturatedFat 1.3, Cholesterol 7.4, Sodium 2.6, Carbohydrate 11.6, Sugar 11.2, Protein 0.1
CHOCOLATE FONDANT
These are decadent French chocolate wonders. Hardly any flour and unbelievably easy to do. Sometimes I make them toward the end of dinner when unexpected friends drop in. Straight from the oven, they will be runny in the center (on purpose). Eat while still warm. These will not have the same impact cold on the next day.
Provided by Lynn Pennec
Categories World Cuisine Recipes European French
Time 38m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Butter and flour a large 4-cup muffin tin.
- Melt butter and semisweet chocolate in a small saucepan over low heat; stir until smooth and shiny, about 3 minutes.
- Mix 1/3 cup plus 1 tablespoon sugar and flour together in a bowl. Add eggs 1 at a time. Add butter-chocolate mixture gradually; stir until well combined. Pour evenly into the prepared muffin cups; add a candy kiss in the center of each one, making sure it is covered by the chocolate mixture.
- Bake in the preheated oven until mostly set but still runny in the center, about 10 minutes. Allow to cool before eating, about 10 minutes.
Nutrition Facts : Calories 195.3 calories, Carbohydrate 20.2 g, Cholesterol 83.6 mg, Fat 12.1 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 6.7 g, Sodium 64 mg, Sugar 17 g
BUTTERCREAM FONDANT FOR CHOCOLATE CANDIES
This is an excellent fondant filling to be dipped in dark, milk or white chocolate. The recipe was handed down by my grandparents. This is a base and can be flavored before dipping. You will need a large marble slab or something comparable, a candy thermometer and candy paddles or a large spatula. The cooking time is short, but the molding takes some time. Do not stop molding once you start because if the sugar crystalizes, it will ruin the batch.
Provided by Onehornedone
Categories Dessert
Time 1h20m
Yield 4 cups
Number Of Ingredients 6
Steps:
- 1. Combine butter, sugar, milk, cream and cream of tartar in a large, heavy saucepan.
- 2. Stir until sugar is all moistened.
- 3. Place on high heat and stir to make sure everything is combined.
- 4. Bring to a boil and DO NOT STIR after it begins to boil.
- 5. Gently lower thermometer into boiling syrup.
- 6. Periodically use a brush of water to go around the sides of pan to guide sugar crystals into syrup.
- 7. Continue to cook without stirring to 236°F.
- 8. Wipe off a large, cold marble slab with water (do not dry) and pour fondant on as soon as it hits 236°F.
- 9. Let it cool a few minutes, make sure heat is no longer coming off.
- 10. When the dents made by pressing your finger into it remain without filling immediately, it is ready to work.
- 11. Work lukewarm with large paddle or spatula into a ball, then spread thin and repeat. Incorporate marshmallow cream at this time.
- 12. When fondant starts to hold its shape, start kneading with your hands. It will become crumbly but keep working until it is smooth.
- 13. Once it is smooth, cover with plastic wrap and put into an airtight bowl in the fridge. It is best if kept for 1-2 weeks before flavoring.
Nutrition Facts : Calories 1433.9, Fat 35.6, SaturatedFat 22.2, Cholesterol 118.2, Sodium 159.2, Carbohydrate 284.5, Sugar 270.8, Protein 3.6
More about "suaks fondant and dipping chocolate recipes"
POURED FONDANT ICING | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (24)Total Time 15 minsServings 3-3.5Calories 2770 per serving
BEST FONDANT CANDY RECIPES - THE SPRUCE EATS
From thespruceeats.com
25 THINGS TO DIP IN CHOCOLATE - THE CRAFTY CHICA
From craftychica.com
RECIPES — CHOCOLATS FAVORIS
From chocolatsfavoris.com
HOW TO DIP CANDY IN CHOCOLATE WITHOUT CRYING - CRAZY FOR CRUST
From crazyforcrust.com
CHOCOLATE TREATS : HOW TO MAKE CHOCOLATE FOR DIPPING - YOUTUBE
From youtube.com
RICHARD SAX'S CHOCOLATE CLOUD CAKE BY RICHARD SAX | SALT + SPINE …
From saltandspine.com
HOMEMADE CHOCOLATE {COCOA POWDER} - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
FONDANT RECIPE FOR DIPPING CHOCOLATES - SHISHALYTE.COM
From shishalyte.com
FONDANT RECIPE FOR DIPPING CHOCOLATES - KAIDEEPROPERTY.NET
From kaideeproperty.net
UNCOOKED FONDANT RECIPE (FOR CANDIES AND FILLINGS)
From thespruceeats.com
BASIC FONDANT FOR HAND DIPPED CHOCOLATES - RECIPE | COOKS.COM
From cooks.com
FONDANT RECIPE FOR DIPPING CHOCOLATES - KINGPESTCONTROLPK.COM
From kingpestcontrolpk.com
CHOCOLATE DIP - A SOUTHERN SOUL
From asouthernsoul.com
10 BEST DIPPING CHOCOLATE WITH UNSWEETENED CHOCOLATE RECIPES
From yummly.com
MY MOMS RECIPE BOOK
From mymomsrecipebook.com
MAKING CANDY FONDANT FOR HAND-DIPPED CHOCOLATES - YOUTUBE
From youtube.com
HOW TO MAKE CHOCOLATE COVERED STRAWBERRIES (EASY) - VEENA …
From veenaazmanov.com
FONDANT RECIPE FOR DIPPING CHOCOLATES - SHINTHEO.COM
From shintheo.com
OUR FAVORITE CHOCOLATE-DIPPED TREATS | MYRECIPES
From myrecipes.com
HOMEMADE FONDANT RECIPES - MAKE QUALITY HOMEMADE CANDY …
From homemade-dessert-recipes.com
FONDANT DIP - RECIPES | COOKS.COM
From cooks.com
HOW TO MAKE CHOCOLATE DIPPING SAUCE - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
HOW TO MAKE POURED FONDANT FOR CHOUX PASTRY - WHEEL OF BAKING
From wheelofbaking.com
CHOCOLATE COVERED FONDANTS : 11 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
FONDANT RECIPE FOR DIPPING CHOCOLATES - LUNAABEAUTYBAR.COM
From lunaabeautybar.com
DIPPING CHOCOLATE RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE HAND-DIPPED CHOCOLATES - KITCHN
From thekitchn.com
CHOCOLATE FONDANT: CALLING ALL CHOCOHOLICS FOR A DECADENT FEAST
From thesouthafrican.com
COFFEE RECIPES | CHOCOLATE-DIPPED COFFEE FONDANTS
From talkaboutcoffee.com
THE EASIEST CHOCOLATE DRIP RECIPE - ONLY 2 INGREDIENTS
From chelsweets.com
FRIEDA LOVES BREAD: EASY INSTANT FONDANT FOR DIPPED CHOCOLATES!
From friedalovesbread.com
3 INGREDIENT SPANISH CHOCOLATE CAKE | NO OVEN & DONE IN 15 …
From spainonafork.com
EASY HOMEMADE FILLED CHOCOLATES - BEAUTIFUL LIFE AND HOME
From icecreaminspiration.com
LIQUOR SOAKED CHOCOLATE COVERED CHERRIES - CUT OUT
From cutoutandkeep.net
DIPPING CHOCOLATE - PAINLESS COOKING
From painlesscooking.com
DISCOVER DIPPING CHOCOLATE RECIPE 'S POPULAR VIDEOS | TIKTOK
From tiktok.com
DIPPING CHOCOLATE TIPS - KING ARTHUR BAKING
From kingarthurbaking.com
BAKER'S DIPPING CHOCOLATE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love