Chocolate and Salted Butter Caramel Fondant

For the chocolate fondant :

• 200 g dark chocolate (70% cocoa)
• 150 g butter
• 150 g sugar
• 4 eggs
• 50 g flour
• 1 pinch salt

For the salted butter caramel heart :

• 1 jar CaramelBeurre Salé

For decoration (optional) :

• A few caramel or chocolate chips Fleur de sel

 Preparing the chocolate fondant :

• Preheat your oven to 180°C.
• Melt the dark chocolate with the butter in a bain-marie or in the microwave, stirring well to obtain a smooth texture.
• In a separate bowl, beat the eggs with the sugar until the mixture whitens and becomes frothy.
• Fold the melted chocolate-butter mixture into the beaten eggs, then add the flour and a pinch of salt.
• Mix gently until smooth.

 Preparing fluxes :

• Butter and flour individual ramekins or muffin tins.
• Pour a little batter into each mould, filling halfway.
• Add a teaspoon of Maison Perrotte Caramel Beurre Salé to the center of each mold.
• Cover with the rest of the chocolate mixture, making sure to seal the edges so that the caramel stays in the center during baking.
• Bake for 10 to 12 minutes. The fondants should be cooked on the outside but still slightly runny on the inside.

Service:

• Leave to cool slightly before carefully removing from the moulds.
• If you like, sprinkle with a little fleur de sel or add a few caramel or chocolate chips for decoration.

Tasting :

Serve the chocolate fondants while they're still warm, to enjoy the caramelized salted butter heart.

Serve with a scoop of vanilla ice cream or whipped cream for an extra touch of indulgence.

This recipe combines the depth of dark chocolate with the sweetness and character of Maison Perrotte's salted butter caramel, creating an irresistible Chocolate Day dessert.