Chocolate Fondant With Pistachio Heart

5 1 vote

Recipe Rating

For the pistachio heart filling: Melt the white chocolate in a double boiler or microwave.
Mix the melted white chocolate with the pistachio paste until smooth. If the pistachio paste is too firm, warm it slightly before mixing.
Distribute the mixture into an ice cube tray or small silicone mold with small cavities.
Place in the freezer for at least 1 hour until completely frozen.
For the chocolate fondants: Melt the dark chocolate and butter together in a double boiler or microwave until smooth.
Add the granulated sugar to the chocolate mixture and stir well to combine.
Add the eggs one at a time, mixing thoroughly between each addition.
Fold in the flour and mix until just combined.
Pour the batter into muffin molds, filling them about two-thirds full.
Refrigerate the fondant batter while waiting for the pistachio hearts to be ready.
Once the pistachio hearts are frozen, gently press one into the center of each fondant.
Bake at 200°C (392°F) for 16 minutes.
Allow the fondants to cool slightly before unmolding to prevent them from collapsing.
Serve warm with a scoop of vanilla ice cream if desired.