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When you go to a restaurant and order a chocolate coulant for dessert, you surely think. It's hard to prepare, how do you get the chocolate to stay melted on the inside? Can I do it at home and have it turn out exactly the same?
Today I am going to answer your questions, with a very big Yes. Because you can make your homemade chocolate coulant at home, quickly and very easily. Surely you have much richer than what you can find in any restaurant!
easy chocolate coulant
When you go to a restaurant and order a chocolate coulant for dessert, you surely think. It is difficult to prepare but with this recipe you will get it very easy
- Ángela
- Kitchen: cuisine
- Recipe type: dessert
- Total time:
Ingredients
- 8 medium eggs
- 150 g icing sugar
- 150 butter g
- 250 g of chocolate to melt type Nestlé Desserts
- 125 g flour
- 25 g of pure cocoa powder
- 1 scoop of vanilla ice cream To accompany
- A few sprigs of mint and a few blueberries for garnish
Preparation
Beat the eggs with the sugar with the help of the mixer (put the rods in it), until the ingredients are well incorporated.
In the microwave, melt the chopped chocolate, and program 30 seconds at a time so it doesn't burn. Observe that little by little it melts and stir each time you put it back in the microwave so that it is done in the same way on all sides.
Add the butter and chocolate to the mixture of eggs and sugar. Make sure that the chocolate is not too hot so that the egg does not curdle. Stir everything well and add the flour and cocoa powder until they are also well integrated into the rest of the mixture.
Prepare 15 aluminum molds (the kind they sell to make flans) and spread each of the containers with a little butter and cocoa so that the dough does not stick to the mold. Fill each of the containers half full, because the dough will rise a bit.
Once you have all the molds filled, put them in the freezer for at least an hour and do not make the coulant until the moment you are going to eat it.
When that time comes, preheat the oven to 180 degrees, and bake the coulants for 10 minutes at 180 degrees. You will notice that they are ready because the center of the coulant inflates a little as if it were a muffin.
At that moment, you just have to take them out of the oven, and being careful not to burn ourselves, we break the aluminum mold with the help of scissors, we decorate the coulants with some mint leaves and some blueberries together with a scoop of vanilla ice cream, and we serve very hot.
It is important that if the coulants the first time you have little liquid inside, you try to cook them less time until you find the point that you like. And remember that you always have to drink it fresh.