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Mini Chocolate Walnut Fondants

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Mini Chocolate Walnut Fondants
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
506
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie506 kcal(24 %)
Protein12.52 g(13 %)
Fat32.42 g(28 %)
Carbohydrates44.31 g(30 %)
Sugar added25.15 g(101 %)
Roughage1.36 g(5 %)
Vitamin A263.52 mg(32,940 %)
Vitamin D2.4 μg(12 %)
Vitamin E5.39 mg(45 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.4 mg(36 %)
Niacin1.5 mg(13 %)
Vitamin B₆0.02 mg(1 %)
Folate70.54 μg(24 %)
Pantothenic acid0.2 mg(3 %)
Biotin0.74 μg(2 %)
Vitamin B₁₂1.41 μg(47 %)
Vitamin C0.01 mg(0 %)
Potassium60.89 mg(2 %)
Calcium56.54 mg(6 %)
Magnesium6.77 mg(2 %)
Iron1.94 mg(13 %)
Iodine67.02 μg(34 %)
Zinc0.24 mg(3 %)
Saturated fatty acids13.96 g
Cholesterol208.59 mg
Author of this recipe:

Ingredients

for
4
Ingredients
¼ cup
½ cup
1
½ cup
1 ¾ ounces
dark Chocolate couverture (min 64% cocoa solids)
½ cup
roasted, ground Walnut
4
½ cup
butter (for the molds)
sugar (for the molds)
In addition
Whipped cream (min 30% fat)
powdered sugar (for dusting)
Preparation

Kitchen utensils

1 Non-stick pan, 1 Small skillet, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Whisk, 1 Slotted spatula

Preparation steps

1.
Put the milk into a pan with the vanilla bean and bring to a boil.
2.
Break up the chocolate couverture and melt in a bain-marie.
3.
Heat the butter in a pan, stir in the flour and cook briefly without browning. Take the vanilla bean out of the milk and stir the hot milk into the roux. Simmer gently for about 10 minutes, stirring occasionally.
4.
Then transfer the mixture to a mixing bowl and let cool slightly. Separate the eggs. Gradually stir 1 egg white and the egg yolks into the mixture. Then stir in the melted chocolate and the nuts. Beat the remaining egg whites with the sugar until stiff and stir 1/4 into the mixture with a whisk. Fold the rest in carefully with a spatula.
5.
Butter the molds and sprinkle with sugar. Put the batter into a piping bag with a large plain nozzle and fill the molds 3/4 full (the batter will rise during baking). Set the molds in a tray of hot water and bake in a preheated oven (180°C/350°F) for 25 - 30 minutes.
6.
Turn out of the molds, dust with a little confectioners' sugar and top with whipped cream. Serve at once.