Petits Fondants Au Chocolat Little Chocolate Mousse Cakes Recipes

FONDANT AU CHOCOLAT

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.

CHOCOLATE MOUSSE: MOUSSE AU CHOCOLAT

Steps:

• In the top of a double boiler or in a bowl set over a pot of hot water, melt the chocolate and butter, stirring. Remove from the heat and beat with a heavy wooden spoon until smooth. Return to the heat and 1 at a time, add the yolks, beating well after the addition of each. Remove from the heat and transfer to a large bowl.
• In a clean bowl, beat the egg whites until soft peaks start to form. Add 2 tablespoons of the sugar and beat until stiff.
• In a third bowl, beat the cream until it becomes frothy. Add the remaining 2 tablespoons sugar and the Grand Marnier and continue beating until it holds soft peaks.
• Fold the egg whites into the chocolate mixture until no white speaks appear. Gradually fold in the whipped cream, reserving about 1/2 cup for garnish.
• Transfer to a large decorative silver or glass bowl and refrigerate until well chilled.
• To serve, spoon the reserved whipped cream on top and garnish with chocolate shavings.

BISCUITS DE CHOCOLAT SMALL CHOCOLATE CAKES

Steps:

• Preheat the oven to 325 degrees. Beat the grated chocolate, sugar, and egg yolks in a bowl until thick and creamy. Fold in the stiffly beaten egg whites. Sift the flour over the mixture and fold it in gently. Set cupcake papers out on a cookie sheet and spoon a small amount of batter -- not more than 1/4 cup -- into each one. Sift the confectioners' sugar over the batter. Bake immediately, until the tops are firm, about 15 to 20 minutes. Remove from oven and cool on a wire rack.