Chocolate fondant: gluten-free, without butter and sugar
Ingredients
For 4 person
- 200 g of dark chocolate 70 %
- ½ cup (125 ml) of almond beverage
- ½ cup (50 g) of chestnut flour (or quinoa flour)
- 1 tablespoon (30 g) of almond powder
- 3 organic eggs
- 2 tablespoons of almond puree
- 1/2 tonka bean (or vanilla bean or vanilla extract)
Preparation
- Melt the chocolate with the almond beverage in a bain-marie.
- In a bowl, beat eggs with the chesnut flour and the almond powder. Add the almond puree and mix again.
- Put into the device, the molten chocolate and mix energetically.
- Grate the tonka bean and mix.
- Overturn into 4 ramekins and put in the oven in 325°F (160°C) during 16-20 min (according to the degree of desired fondant).
Aromatics variants:
- Add to the almond beverage:
1 teaspoon (20 g) of fresh ginger
or 1 teaspoon (20 g) of pink pepper
or 1 tablespoon (50 g) of hibiscus petals
or 1 tablespoon (50 g) of star anise
Bring the almond beverage to a boil. Remove from heat, pour into a clean bowl and cover with plastic wrap. Let infuse 30 minutes, then melt chocolate as indicated above.
N.B: An awesome recipe with a small aphrodisiac touch for St-Valentin! And more, many claim that chocolate is the miracle cure against depression!