Chocolate Fondant
I love watching "Les plats pas plates" on Jessie and PH's YouTube channel! For Valentine's Day, I tried one of their recipes and I give you my comments.
Difficulty : Beginner! Quick and easy to do!
Taste : It's true what they say in the video, chickpeas don’t taste at all!
Cooking : Be very careful! Watch closely!
Texture & taste : 9.5 / 10
Protein : 100% (I'm kiddin’, but it's true that chickpeas are the main ingredient of the recipe)
I definitely recommend this recipe! It’ll impress your guests while it's very quick and easy to do!
Servings : 6-8 (depending on the size of the ramekins)
Ingredients
1 ½ cup (375 ml) chickpeas (canned or cooked)
1 cup (250 ml) unsweetened soy milk
⅔ cup (150 ml) deodorized coconut oil
1 cup (app 5 oz. / 150 g / 250 ml) vegan chocolate 85% cocoa
1 cup (225 g / 250 ml) sugar
1 tsp (5 ml) salt
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) vanilla essence
½ cup (65 g / 125 ml) flour
Preparation
Preheat oven to 400F.
Oil little ramekins with oil or vegan margarine.
In a blender, put the chickpeas and milk. Mix until smooth.
Melt together the oil and the chocolate. You can do this step in a glass dish in the microwave at 30 seconds intervals or on top of a double boiler.
Add the chocolate mixture, sugar, salt, baking powder and vanilla in the blender. Mix until smooth.
Add the flour and mix one last time. Use a spatula if needed.
Pour the mixture into the ramekins and cook in the oven for 5-10 minutes. ** Check frequently! The outside has to be cooked, but not the inside. So the top must be soft. **
Recipe adapted from Jean-Philippe Cyr in Les plats pas plates de Jessie et PH https://www.youtube.com/watch?v=lnOsXnieLfs
