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Heart flowing chocolate fondant, hazelnut & cocoa dessert Danival

Recette Danival - Coeur coulant chocolat, dessert noisette & cacao Danival bio
Marie Laure Tombini - O'délices
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Ingredients :

  • 1 cup of Danival Dessert Hazelnut & cocoa (110 g)
  • 100g of lactose-free organic margarine
  • 120g of organic chocolate
  • 2 organic eggs
  • 30g of organic sugar
  • 40g of organic cornstarch
Danival's Product used
Recipe number of people
Recipe number of people
10 mn
Recipe number of people
15 mn

Preparation :

  • 1. Pour the Danival Hazelnut & Cocoa dessert into ice cube molds or silicone mini molds in the freezer for at least 5 hours. You will get 6 to 8 ice cubes.
  • 2. When ice cubes are set, melt margarine and chocolate in a bowl on a bain-marie.
  • 3. Out of the fire, add the sugar, and mix well.
  • 4. Add the eggs, whisking then the starch, and mix.
  • 5. Oil the muffins molds, fill one third of the mold with dough, place an ice cube in the middle and cover with dough. You should have 5 muffins.
  • 6. Bake for 15 minutes in the preheated oven at 180 ° C.

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