Chocolate Fondant With Raspberry And Chambord Coulis

Total Time: 57 mins Preparation Time: 50 mins Cook Time: 7 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 1 make the raspberry and chambord coulis:.
• 2 place berries, sugar, raspberry juice or orange juice, and lemon juice in blender and purée until very smooth.
• 3 strain through a fine-mesh sieve into a glass bowl, pressing on the solids to extract the juice.
• 4 stir in chambord; taste and adjust the sugar to your liking.
• 5 keep the coulis at room temperature.
• 6 make the chocolate fondant:.
• 7 preheat oven to 500ºf.
• 8 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.
• 9 in a glass bowl, whip the egg yolks, the whole eggs and sugar until tripled in volume.
• 10 when the chocolate mixture is fully melted, stir it(slowly - to temper)into the egg mixture, while steadily whisking.
• 11 when all ingredients are well incorporated, whisk in the flour, making sure there are no lumps.
• 12 generously butter six (6 oz) metal molds, can also use pvc molds.
• 13 pour batter into molds, up to 1/4" from top.
• 14 bake in preheated oven for 7 minutes maximum.
• 15 unmold and serve on dessert plates; pour some of the coulis on either side.
• 16 garnish with raspberries &/or mint sprigs.