Servings: 4
Prep time: 25 minutes
Cook time: 16 to 20 minutes
Ingredients
For the chocolate fondants
- 250 ml (1 cup) Cacao Barry Ocoa dark chocolate
- 190 ml (¾ cup) mascarpone
- 4 whole eggs
- 150 ml (10 tablespoons) sugar
- 75 ml (5 tablespoons) flour
- 30 ml (2 tablespoons) dark rum
- 20 ml (4 teaspoons) cocoa powder
- 1 pinch of salt
For the mango coulis
- 500 ml (2 cups) mango, cubed
- 90 ml (6 tablespoons) water
- 60 ml (4 tablespoons) sugar
- Juice of ½ lemon
- 1 pinch of salt
Preparation
For the chocolate fondants
- Preheat the oven to 200 °C (400 °F), with the rack in the center.
- In a double boiler, gently melt the chocolate and mascarpone. You can also melt them in the microwave in 20- to 30-second intervals, stirring between each interval.
- In a bowl, whisk the eggs, then stir in the sugar.
- Add the flour, rum, cocoa powder, and salt. Mix, then fold in the chocolate and mascarpone mixture until the batter is smooth.
- Divide the batter among 4 individual ramekins that have been greased and floured.
- Bake for 14 to 18 minutes, depending on the size of the molds and the desired texture. The edges should be set, but the center should still be slightly soft.
For the mango coulis
- In a microwave-safe bowl, combine the mango cubes, water, and sugar.
- Heat in the microwave for 1 to 2 minutes, until the mango is slightly softened.
- Using a hand blender, purée the mixture until smooth.
- Add the lemon juice and salt, then blend until the coulis is smooth and well combined.
