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Chocolate Fondant with Warm Date-Almond Milk

Published on 6 Dec 2014 |
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In 2014, I was invited at a media lunch organized by Natural Delights Medjool Dates, held at Montreal cooking school and boutique La Guilde Culinaire. The date-centric, 7-course lunch developed by local celebrity chef Jonathan Garnier featured many spectacular recipes which you can find by doing a search, keyword “Dates”, on this blog.

It should be noted that, for the event per say, chef Jonathan Garnier turned the almond-date milk into a sorbet and the fondant into a mousse (!), with hot chocolate sauce poured on top to burst the chocolate sphere right in front of us. Impressive! The recipe below is less labour-intensive, thank God. The photographs depict the event recipe, with the fondant served in a chocolate shell instead of baked in a ramekin. At home, you’ll want to simply bake the fondant, then serve it with warm almond-milk poured over. Enjoy!

Plating of choco mousse sphere

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The spheres, ready for the plating blitz…

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Exit the fondant, a chocolate mousse was served to the eager media instead…

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Poured hot over the spheres, the chocolate sauce exploded the chocolate mold, as shown in the following photos in burst mode…

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It helps to have waiters on hand! Just before digging in, a little bling was added to crackle in the mouth.

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4
Chocolate Fondant with Warm Date-Almond Milk

Ingredients

  • 100 g (3 1/2 oz) good dark chocolate
  • 100 g (3 1/2 oz) unsalted butter
  • 2 eggs
  • 70 g (2 ½ oz) sugar
  • 55 g (2 oz) flour
  • 1 pinch of salt
  • 10 g (1/3 oz) cocoa powder
  • 3 g (1 oz) baking powder
  • *
  • Almond milk with dates:
  • 1 L (4 cups) almond milk
  • 200 g (8 oz) Natural Delights medjool dates, pitted

Instructions

  • 1. For the fondant, preheat oven, rack in center, to 210°C (410°F).
  • 2. In a bowl on a bain marie, melt chocolate, then using a spatula, incorporate butter. Once well-blended, remove bowl from bain marie.
  • 3. In another bowl, whisk eggs, then incorporate sugar. With a spatula, combine both preparations, then add in flour, pinch of salt, cocoa and baking powder.
  • 4. Pour into buttered cercles or ramekins and chill at least 30 minutes.
  • 5. Bake in oven 7 to 14 minutes depending on oven. Serve warm.
  • 6. For almond milk meanwhile, in a pot, bring to a boil almond milk and dates. Remove from heat and with a hand-held blender, purée until smooth.
  • 7. Serve in individual plates by placing fondant, then pouring warm almond-date milk on top.

Instructions

  • 1. For the fondant, preheat oven, rack in center, to 210°C (410°F).
  • 2. In a bowl on a bain marie, melt chocolate, then using a spatula, incorporate butter. Once well-blended, remove bowl from bain marie.
  • 3. In another bowl, whisk eggs, then incorporate sugar. With a spatula, combine both preparations, then add in flour, pinch of salt, cocoa and baking powder.
  • 4. Pour into buttered cercles or ramekins and chill at least 30 minutes.
  • 5. Bake in oven 7 to 14 minutes depending on oven. Serve warm.
  • 6. For almond milk meanwhile, in a pot, bring to a boil almond milk and dates. Remove from heat and with a hand-held blender, purée until smooth.
  • 7. Serve in individual plates by placing fondant, then pouring warm almond-date milk on top.
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