Why Make This Recipe

Chocolate almond fondant with baked chocolate ganache is a rich dessert that is sure to impress anyone who tries it. It combines the deep flavor of chocolate with the crunch of almonds, creating a delightful texture and taste. This dessert is perfect for celebrations, dinner parties, or simply a treat for yourself. Its unique combination of flavors and textures makes it a standout dessert that feels indulgent without being overly complicated to prepare.

How to Make Chocolate Almond Fondant with Baked Chocolate Ganache

Ingredients:

Fondant chocolat amande:

• 95 g sugar
• 95 g whole or chopped almonds
• 15 g cornstarch
• 1.4 g baking powder
• 70 g whole eggs
• 30 g egg yolks
• 1 tsp vanilla extract
• 95 g heavy cream
• 40 g dark chocolate

Ganache cuite au chocolat:

• 190 g heavy cream
• 140 g dark chocolate
• 35 g milk
• 35 g whole eggs
• ½ tsp vanilla extract
• Pinch of salt

Directions:

1. Preheat the oven to 160°C (320°F).
2. Chop 40 g of chocolate and place it in a bowl. Heat 95 g of cream until boiling and pour it over the chocolate. Stir until you get a smooth ganache; set it aside.
3. In a mini food processor, blend together 95 g of sugar, 95 g of roasted almonds, 15 g of cornstarch, and 1.4 g of baking powder for 10 seconds. Add in 70 g of whole eggs, 30 g of egg yolks, and the vanilla, then blend for another 5 seconds.
4. Gently fold the chocolate ganache into the batter using a spatula.
5. Pour the batter into a greased and lined 18 cm (7 inch) springform pan; bake for 18 minutes.
6. Remove from the oven, reduce the temperature to 130°C (266°F), and prepare the chocolate ganache: melt 140 g of chocolate. Heat 190 g of cream, then pour it over the chocolate in four parts, mixing vigorously with 35 g of milk, 35 g of whole eggs, vanilla, and a pinch of salt.
7. Pour this ganache over the fondant and put it back in the oven at 130°C for 15 minutes; the edges should be set, but the center should still wobble.
8. Let it cool for 1 hour outside of the oven, then remove the sides of the pan and chill in the fridge for at least 2 hours (or 1 hour at room temperature).
9. Decorate with finely chopped almonds or praline.
10. Store in the fridge and take it out 30 minutes before serving.

How to Serve Chocolate Almond Fondant with Baked Chocolate Ganache

Serve the fondant chilled or at room temperature. You can slice it into wedges and garnish it with additional chopped almonds or a sprinkle of powdered sugar. Pairing it with a scoop of vanilla ice cream or a dollop of whipped cream can elevate the dessert even more!

How to Store Chocolate Almond Fondant with Baked Chocolate Ganache

Keep the fondant stored in the refrigerator. It is best enjoyed within a few days, but can last up to a week if stored properly in an airtight container.

Tips to Make Chocolate Almond Fondant with Baked Chocolate Ganache

• Make sure your ingredients are at room temperature for better mixing.
• Avoid overmixing the batter after adding the ganache; gently fold to keep the texture light.
• For a deeper flavor, you can use dark chocolate with a higher cocoa content.

Variation

You can try using other nuts like hazelnuts or walnuts instead of almonds. Adding a splash of espresso to the ganache can also enhance the chocolate flavor.

FAQs

1. Can I make this dessert in advance?
Yes, you can make the fondant ahead of time and store it in the refrigerator for a couple of days.

2. Can I freeze the fondant?
Yes, you can freeze the fondant. Wrap it well in plastic wrap and place it in an airtight container. It can last up to 2 months in the freezer.

3. Can I use milk chocolate instead of dark chocolate?
Yes, but be aware that using milk chocolate will change the flavor and sweetness of the dessert. Adjust the sugar in the recipe if necessary.