Chocolate Fondant With Raspberry And Chambord Coulis Recipes

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CHOCOLATE FONDANT WITH RASPBERRY AND CHAMBORD COULIS



Chocolate Fondant With Raspberry and Chambord Coulis image

I was watching TV, about 2 years ago, and I saw Chef Jean Pierre prepare this decadent & lovely dessert. Had it tucked away with a lot of papers, am posting here for safe keeping. I haven't tried these as yet.

Provided by Manami

Categories     Dessert

Time 57m

Yield 6 serving(s)

Number Of Ingredients 13

8 ounces unsalted butter
8 ounces semisweet chocolate
1 cup sugar
4 egg yolks
5 whole eggs
1 cup all-purpose flour (slightly heaping)
2 cups fresh raspberries or 2 cups thawed & drained frozen raspberries
1/4 cup sugar
1/4 cup raspberry juice (Welch's strawberry raspberry juice or Agrona raspberry juice would be good choices) or 1/4 cup orange juice
2 tablespoons fresh lemon juice
2 tablespoons Chambord raspberry liquor
fresh raspberry (optional)
fresh mint sprig (optional)

Steps:

  • MAKE THE RASPBERRY AND CHAMBORD COULIS:.
  • Place berries, sugar, raspberry juice or orange juice, and lemon juice in blender and purée until very smooth.
  • Strain through a fine-mesh sieve into a glass bowl, pressing on the solids to extract the juice.
  • Stir in Chambord; taste and adjust the sugar to your liking.
  • Keep the coulis at room temperature.
  • MAKE THE CHOCOLATE FONDANT:.
  • Preheat oven to 500ºF.
  • In top of double boiler set over simmering water, melt the chocolate and butter. Using a wooden spoon, stir continuously to help the process along.
  • In a glass bowl, whip the egg yolks, the whole eggs and sugar until tripled in volume.
  • When the chocolate mixture is fully melted, stir it(slowly - to temper)into the egg mixture, while steadily whisking.
  • When all ingredients are well incorporated, whisk in the flour, making sure there are no lumps.
  • Generously butter six (6 oz) metal molds, can also use PVC molds.
  • Pour batter into molds, up to 1/4" from top.
  • Bake in preheated oven for 7 minutes maximum.
  • Unmold and serve on dessert plates; pour some of the coulis on either side.
  • Garnish with raspberries &/or mint sprigs.

Nutrition Facts : Calories 806.8, Fat 57.3, SaturatedFat 33.8, Cholesterol 362.2, Sodium 70.3, Carbohydrate 74.8, Fiber 9.5, Sugar 44.3, Protein 14.1

RASPBERRY COULIS SAUCE WITH A CHAMBORD KICK RECIPE



Raspberry Coulis Sauce with a Chambord Kick Recipe image

Provided by Foodiewife

Number Of Ingredients 6

2 (8-ounce) containers fresh or frozen raspberries
1 teaspoon lemon rind
1 tablespoon fresh lemon juice
1/2 cup sugar
1/2 cup water
OPTIONAL: 1 Tablespoon Chambord (Raspberry Liquor)

Steps:

  • If you are using frozen raspberries, there is no need to thaw them. Simply rinse and put into a saucepan. Add the water, sugar, lemon rind and juice. Bring to a boil and allow the fruit to cook 5 to 10 minutes. Ideally, using an immersion blender makes it very easily to puree the fruit. Otherwise, you can use a potato masher. It is important that you strain the pureed fruit with a fine mesh strainer. Push the juice through, by stirring the cooked fruit. You will end up with a lot of seeds! Toss the seeds. I prefer to have my coulis sauce a little thicker. I use about 1 to 2 teaspoons of Clear Jel (or cornstarch), with enough water to dissolve it (about 1 tablespoon); whisk completely before adding back to the strained fruit puree. Add this to the strained fruit puree and cook until it thickens. If desired, add the Chambord to the coulis sauce. I like to strain the sauce, again, to remove any potential lumps from the cornstarch (or Clear Jel). Refrigerate until cold. I have stored this for up to 2 weeks, without any problems. Drizzle over ice cream, custards, fruit or panna cota. I've even added this to warm maple syrup for a different flavor with pancakes.

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