Chocolate fondant


  • 250 ml maple condensed milk
  • 15 ml PDC maple syrup
  • 4 eggs
  • 85 g flour
  • 60 g butter
  • 100 g sugar
  • 375 g sweet and sour chocolate


  1. Mix the butter and sugar with a mixer until they turn pale.
  2. Gradually pour in the condensed milk, then the eggs, making sure that each new addition is well incorporated before adding the next.
  3. Stir in the maple syrup.
  4. The mixer at low speed, incorporate the chocolate, then the flour.
  5. Grease 6 ramekins of 125 ml and distribute the mixture evenly (they can be covered with plastic film and refrigerated for up to 8 hours). Place in the center of the oven for 10 to 12 minutes at 205 ° C (400 ° F) or until the top has lost its gloss and the edges have set.
  6. Immediately pass a small paring knife around the ramekins.
  7. Invert onto a plate and serve immediately.