Chocolate Fondant with Coffee Cream and Chocolate Dentelles

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By Thomas Keller

Published 1999

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This is a beautiful chocolate dessert featuring a chocolate fondant, which, as I make it, is like a mousse only lighter, creamier, more refined. It’s also less stable than a mousse and will break down if it’s left out for too long. Although the techniques used in this recipe are not difficult, it’s imperative that the ingredients for the fondant be at the proper temperatures. If not, the mixture will separate and you will not be able to recombine it. Dentelle, “lace” in French, refers here