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Le Cordon Bleu News, 06/01/2010
Chocolate Fondants with Chantilly Cream and Raspberry Coulis
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  1. 1. Preheat the oven to 180°C (350°F). Butter 8 ramekins 8 cm in diameter.
  2. 2. Melt the chocolate and butter in a bain-marie.
  3. 3. Place the eggs in the bowl and whip with an electric mixer. When the eggs begin to thicken, gradually whip in the sugar, and continue to whip until the mixture is light and mousse-like.
  4. 4. Mix the melted chocolate and sifted flour into the egg mixture, and fill the ramekins. Bake in the oven for 12 minutes.
  5. 5. Chantilly cream: place the cream in a bowl. With a clean electric mixer begin by whipping slowly until thick, gradually add the sugar little by little and the vanilla.
  6. 6. Raspberry coulis: mix the raspberries, powdered sugar and lemon juice together in a blender. Strain through a china-cap sieve. Keep cool.
  7. 7. To serve: present the chocolate fondants with the Chantilly cream and raspberry coulis.

Preparation Time: 20 minutes
Cooking Time: 12 minutes
Serves: 8


Chocolate fondants

  • butter for the ramekins
  • 125 g dark chocolate (70 % cocoa)
  • 125 g butter
  • 3eggs
  • 125 g sugar
  • 40 g flour

Chantilly cream

  • 150 ml whipping cream
  • 40 g powdered sugar
  • pinch of vanilla powder

Raspberry coulis

  • 400 g raspberries
  • 80 g powdered sugar
  • juice of 1lemon

Our Other Summer Recipes:


Marinated Salmon with Ginger, and Avocado Cream
Pasta Salad with Shrimp and Tarragon Pesto


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