Chocolate coulant in mini-cocotte
Most of us are addicted to chocolate. I know and you know. And Laura, from the gastronomic blog Because , knows even better, and for this reason she had the fantastic idea of bringing us this recipe for Coulant de Chocolate today, so that we can delight our guests at the next family meals. Do not miss the recipe, because it is as easy to make as it is addictive.
Last week of November and you will not deny me that it is inevitable to put ourselves in Christmas mode. The chocolate coulant is an ideal dessert for these dates, not only because it is a completely irresistible chocolaty snack, but also because it is a simple recipe that you can prepare in advance and be a perfect hostess, spending just a few minutes in the oven before serving.
The grace of the coulant is that the chocolate remains liquid in the central part, so it will be important to control the oven time for each mould. These ceramic mini cocottes are perfect for this and they are also so pretty that you won't have to unmold it to take it out on the table, it will only be necessary to include spoons for everyone who signs up.
And one last idea before the recipe... Are you not a host but a guest? You will be wonderful if you bring these ideal mini cocottes filled with delicious chocolate coulant as a gift. A gift that everyone present will thank you for sure.
- 200 gr dark chocolate coverage
- 175g butter
- 3 whole eggs + 3 yolks
- 60 grams sugar
- 50 grams flour
- Melt the butter and chocolate in a bowl in a bain-marie and remove and let it cool down.
- In a larger bowl, mix the eggs with the yolks and sugar well. When the chocolate is warm, add it to the egg mixture and stir well. Add the flour and mix everything well again.
- We fill the mini cocottes , cover and leave to rest in the fridge for at least a couple of hours, although I recommend overnight.
- With the oven preheated to 250 degrees, we introduce the mini cocottes and bake for about 7 minutes.
- It will depend on the oven and the mold, but it is easy to see how the outer parts are setting, so if you see that it needs a little more, leave it for a few more minutes under your supervision.
- Serve freshly made.
With this amount, 3 mini oval cocottes are filled, which would be 6 servings. If you want to take them as a gift, you can freeze the dough in the mini cocottes and take it out a couple of hours before taking it to the recipient.
Si las mini cocottes, son de hierro fundido…¿Los minutos de la receta son los mismos?
Se pueden hacer en moldes de magdalenas?
Disculpas, ya estaba respondido anteriormente! Gracias!
Cuando horneo el coulant, tapo las mini cocotes o lo horneo destapadas?
Este fin de semana hago este coulant ya os contare
Hola Maria Isabel, muchas gracia spor tus palabras! Sí, la verdad es que este coulant de Laura resultó riquísimo!! :)
En cuanto a tu duda, las mini-cocottes para esta receta puedes ponerlas destapadas. Gracias, y ahora… A chocolatear!
MIsabel Moreno Arauz said:
Magnifico Recetón, enhorabuena, sólo una duda las mini cocottes se meten al horo tapadas?
Un saludo y enhorabuena.
Antonia Medina Soto said:
Gracias por estas recetas, decir que tengo las minicocottes y son una maravilla. Quería saber que tipo de harina es si la de repostería o maizena. Gracias
Jose Argudo said:
Me ha llegado por newsletter hoy, viernes, no es justo :)