John Myers
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Fondant Au Chocolat with Wild Berries and Mango Sorbet
The perfect fondant au chocolat with wild berries and mango sorbet recipe with a picture and simple step-by-step instructions.
Mango sorbet
- 600 ml Mango juice
- 1 packet Vanilla sugar
Fondant au Chocolat
- 100 g Milk chocolate
- 100 g Dark chocolate
- 150 g Butter
- 3 piece Eggs
- 100 g Powdered sugar
- 50 g Flour
- 150 g Raspberries
- 150 g Blackberries
- 4 piece Mint leaves
- 400 ml Cream
- 200 ml Fruit sauce
- Mix the mango juice with vanilla sugar the day before and place in the ice cream maker. Then place in the freezer.
- Melt the chocolate in a saucepan with the butter. Mix the eggs and sugar in a bowl with a mixer. Gently dust the flour. Add the melted chocolate butter. The mass is then placed in four greased molds dusted with breadcrumbs and baked at 160 ° C for 18 minutes.
- Serve the fondant au chocolat with whipped cream and mango sorbet. Decorate with fresh mint, raspberries, blackberries and wild berry sauce.
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