Fondant au Chocolat

Technical stages for Fondant au Chocolat :

• Bring 1/4 of a litre of to a boiling point.
• Pour the boiling cream on the chocolate cut in chunks. Whisk thoroughly.
• Whip up the whipping cream.
• Combine with a wooden spatula.
• Put a génoise disc in a circle. and the surface with a metal spatula and put in the fridge for a few hours.
• You can add a dash of Ricklès to the chocolate mixture.
• Serve with custard.
• Decoration: your choice of chocolate chips, cocoa, icing sugar, etc...