This Chocolate and Coconut Fondant is a delicious and sophisticated dessert option that will impress your guests. The coconut adds a unique texture and flavor, while the chocolate makes it irresistible to cocoa lovers.
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Preheat the oven to 180°C (356°F).
In a double boiler, melt the chocolate and butter together until smooth. Allow it to cool slightly.
In another bowl, whisk the eggs, egg yolk, and powdered sugar until frothy. Add the chocolate and butter mixture to this.
Mix in the flour and grated coconut into the chocolate mixture and blend well.
Grease the molds with butter and sprinkle with flour.
Pour the batter into the molds and bake for 10-12 minutes.
Unmold the chocolate and coconut fondants and serve hot.
Ensure that the chocolate mixture is not too hot when adding to the eggs to avoid curdling.
Can I use milk chocolate instead of dark chocolate?
Yes, you can substitute dark chocolate with milk chocolate for a sweeter taste.
What can I use if I don't have grated coconut?
You can use desiccated coconut if you prefer a finer texture.
How should I serve the fondant?
Serve the fondant hot to experience the rich melting texture.
What is the best way to melt chocolate and butter?
Use a double boiler to melt chocolate and butter together until smooth.
How many servings does this recipe make?
This recipe serves approximately 4-6, depending on mold size.
