Chocolate coulant in mini-cocotte
Most of us are addicted to chocoholics. I know and you know it. And Laura, from the gastronomic blog Because , knows it even better, and for this reason she had the fantastic idea to bring us this Chocolate Coulant recipe today, so that we can leave our guests delighted 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 that it is inevitable to get into 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 look like a perfect hostess, spending only 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 baking time for each mold. These ceramic minicocottes are perfect for this and they are also so beautiful that you will not have to unmold it to get 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... That you are not a host but a guest? You will look wonderful if you take as a gift these so ideal minicocottes filled with delicious chocolate coulant. A gift that everyone present will thank you for sure.
- 200 gr dark chocolate cover
- 175g butter
- 3 whole eggs + 3 yolks
- 60 gr. sugar
- 50 gr. flour
- Melt the butter and chocolate in a bowl in a bain-marie and remove and let it temper.
- In a larger bowl, mix the eggs well with the yolks and sugar. When the chocolate is warm, add it to the egg mixture and mix well. Add the flour and mix everything well again.
- Fill the minicocottes , cover and let them 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 minicocottes 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 curdling, 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 oval minicocottes are filled, which would be 6 servings. If you want to take them as a gift, you can freeze the dough in the minicocottes and take them out a couple of hours before taking them to their 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 :)