Chocolate "moelleux" is really my favorite dessert, even after so many years of it being around pretty much everywhere.
Usually for flavor, I add tonka beans in preparation. But this time, I made an enriched version and I served it with a hazelnut-chocolate sauce and a delicious exotic fruit jelly.
I found a jelly made out of mango, passion fruit, and papaya, but any good jelly or jam will work well here.
Chocolate and Hazelnut Coulis with Exotic Fruit Jelly
For 6 people:
Ingredients
For Moelleux:
- 170 g of dark chocolate (70% cocoa)
- 30 g of milk chocolate
- 3 eggs
- 100 g of sugar
- 120 g of butter
- 1 tablespoon of flour (for gluten-free, add 1 tbsp. of brown rice flour or any other gluten-free flour)
Ingredients
For chocolate and hazelnut coulis, and exotic fruit jelly:
- 100 g of milk chocolate
- 10 to 15 cl of milk
- 3 generous tablespoons of hazelnut purée (Nutella or praline)
- 6 teaspoons of good quality exotic fruit jelly (papaya, pineapple, passion fruit, mango... whichever you prefer)
Instructions
For the moelleux:
Place the chocolate in a saucepan along with butter cut into small pieces. Melt over low heat. When the mixture is smooth and runny, add sugar. Remove from heat and add the previously beaten eggs. Add flour, and mix well. Pour the batter into small, smooth silicone molds (about the size of a large cupcake) and cook for 14 minutes in a preheated oven at 170 °. Let cool thoroughly before unmolding.
For the chocolate-hazelnut coulis:
Melt the chocolate with a little bit of milk. Mix with a spatula and add enough milk to get the consistency of a sauce. Add the hazelnut purée and mix until the sauce is smooth again. Let it cool in a saucepan. The coulis must be warm and have a fluid consistency to serve.
Serving
Unmold the moelleux and place on a plate.
Drizzle the chocolate-hazelnut coulis over the cakes.
Finally, add the exotic fruit jelly on top of the coulis.
Mix the jelly and sauce slightly with the back of a spoon and serve immediately.
I will be gratified to read your comments
;)