French pastry chefs hide chestnut cream inside molten chocolate centers, so the 12-minute bake releases two fillings, not one.
Chocolate Fondants with Chestnut Cream Heart
Indulge in these irresistible chocolate fondants featuring a luscious chestnut cream core that oozes with every bite! Crafted with just five simple ingredients and clocking in at only 150 calories each, these decadent treats are free from added sugars and butter—perfect for guilt-free indulgence. Get ready to impress your friends and family with this easy yet elegant dessert that’s sure to satisfy your sweet tooth!
Prep
15
min
Cook
10
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥛Dairy & Eggs(2)
- 80g de crème de marrons (2.82 oz)
- 2 œufs
🫙Pantry Staples(3)
- 1/2 c. à café de levure chimique (2.5 ml)
- 120 g de chocolat noir (4.24 oz)
- 50 g de farine (0.4 cup)
📦Other(1)
- 100 g de compote sans sucres ajoutés (3.53 oz)
Nutrition (per serving)
Calories
156
Protein
3g
Carbs
20g
Fat
7g
👨🍳 Instructions
- 1
Preheat the oven to 180 °C.
- 2
Melt the chocolate.
- 3
Mix the eggs with the applesauce, then add the melted chocolate.
- 4
Incorporate the flour and baking powder.
- 5
Pour a little batter into 8 molds, add a portion of frozen chestnut cream in the center, then cover with more batter.
- 6
Bake for about 10 minutes at 180 °C, keeping an eye on the cooking.
- 7
Let cool slightly before unmolding or even cool to room temperature.
💡 Pro Tips
- ✓Melt chocolate to 45-50°C using a double boiler, then cool to 31-32°C before mixing with applesauce and eggs to prevent coagulating proteins in the eggs while maintaining emulsification for a smooth batter.technique45-50°C melting, 31-32°C incorporation
- ✓Freeze chestnut cream filling to -12°C or below for at least 2 hours; a cold center creates a 3-4°C temperature differential that keeps the molten chocolate layer flowing while the exterior sets at 180°C.ingredient-12°C, 2+ hours
- ✓Bake for exactly 9-10 minutes at 180°C; the fondant reaches peak molten texture when the internal temperature hits 62-64°C (measured at the center), which coagulates outer proteins while leaving the center liquid.timing9-10 minutes, 62-64°C internal temp
- ✓Use silicone molds rather than metal to slow heat transfer by ~15% and extend the window for a molten center; metal conducts heat too rapidly and risks fully cooking the interior.equipment~15% slower heat transfer
- ✓Replace 30% of the flour (15g) with cocoa powder to intensify chocolate flavor without adding fat, which would thin the batter and cause chestnut cream to sink during the pour-and-fill step.ingredient30% flour substitution (15g cocoa)
Share this recipe
Prep
15
min
Cook
10
min
Serves
8
people
Level
beginner
Share this recipe
French pastry chefs hide chestnut cream inside molten chocolate centers, so the 12-minute bake releases two fillings, not one.
Chocolate Fondants with Chestnut Cream Heart
Indulge in these irresistible chocolate fondants featuring a luscious chestnut cream core that oozes with every bite! Crafted with just five simple ingredients and clocking in at only 150 calories each, these decadent treats are free from added sugars and butter—perfect for guilt-free indulgence. Get ready to impress your friends and family with this easy yet elegant dessert that’s sure to satisfy your sweet tooth!
📝 Ingredients
Serves 8🥛Dairy & Eggs(2)
- 80g de crème de marrons (2.82 oz)
- 2 œufs
🫙Pantry Staples(3)
- 1/2 c. à café de levure chimique (2.5 ml)
- 120 g de chocolat noir (4.24 oz)
- 50 g de farine (0.4 cup)
📦Other(1)
- 100 g de compote sans sucres ajoutés (3.53 oz)
Nutrition (per serving)
Calories
156
Protein
3g
Carbs
20g
Fat
7g
👨🍳 Instructions
- 1
Preheat the oven to 180 °C.
- 2
Melt the chocolate.
- 3
Mix the eggs with the applesauce, then add the melted chocolate.
- 4
Incorporate the flour and baking powder.
- 5
Pour a little batter into 8 molds, add a portion of frozen chestnut cream in the center, then cover with more batter.
- 6
Bake for about 10 minutes at 180 °C, keeping an eye on the cooking.
- 7
Let cool slightly before unmolding or even cool to room temperature.
💡 Pro Tips
- ✓Melt chocolate to 45-50°C using a double boiler, then cool to 31-32°C before mixing with applesauce and eggs to prevent coagulating proteins in the eggs while maintaining emulsification for a smooth batter.technique45-50°C melting, 31-32°C incorporation
- ✓Freeze chestnut cream filling to -12°C or below for at least 2 hours; a cold center creates a 3-4°C temperature differential that keeps the molten chocolate layer flowing while the exterior sets at 180°C.ingredient-12°C, 2+ hours
- ✓Bake for exactly 9-10 minutes at 180°C; the fondant reaches peak molten texture when the internal temperature hits 62-64°C (measured at the center), which coagulates outer proteins while leaving the center liquid.timing9-10 minutes, 62-64°C internal temp
- ✓Use silicone molds rather than metal to slow heat transfer by ~15% and extend the window for a molten center; metal conducts heat too rapidly and risks fully cooking the interior.equipment~15% slower heat transfer
- ✓Replace 30% of the flour (15g) with cocoa powder to intensify chocolate flavor without adding fat, which would thin the batter and cause chestnut cream to sink during the pour-and-fill step.ingredient30% flour substitution (15g cocoa)