Want to offer a delicious and original dessert on your menu? Give the traditional chocolate fondant a makeover with a flowing acai centre. Simple to prepare and easy to customise, this recipe fits perfectly into the offering of a coffee shop, tearoom or food service establishment.
The idea is simple: place an acai purée ball in the centre of each fondant before baking. When tasted, the molten chocolate meets the fruity note of acai to create a generous and original dessert.
The ingredients you need
Ingredients for 10 fondants
- 3 eggs
- 300 g dark chocolate
- 100 g butter
- 80 g sugar
- 150 g wheat flour
- 10 Nossa! acai purée balls weighing 8 g each, or 80 g in total
Preparation
- Preheat the oven to 180 °C.
- Melt the dark chocolate with the butter.
- In a large bowl, whisk the eggs with the sugar.
- Gradually add the wheat flour and mix.
- Stir in the melted chocolate and butter mixture until you obtain a smooth batter.
- Distribute a first layer of batter among 10 individual moulds.
- Place 1 acai ball in the centre of each fondant.
- Cover with the remaining batter so that the ball is completely surrounded.
- Bake for 12 to 15 minutes at 180 °C.
- Carefully remove from the moulds and serve warm.
CHR tips for preparing this recipe
To ensure consistent results with every service, use individual moulds of the same size and keep the same quantities of batter and acai for each portion.
Baking time also plays an essential role in the final texture. Adjust it according to your oven and the desired result: a shorter bake will keep the centre softer, while a slightly longer bake will produce a firmer cake.
To make service easier, prepare the portions in advance and organize your mise en place so you can bake the fondants to order. Serve them warm, on their own or accompanied by fresh fruit, cream, or a hot beverage.
This recipe can also be included in an afternoon snack set with a coffee, tea, or another beverage from your menu.
To take the customer experience further
Personalize the fondant with a delicious topping or accompaniment. For example, you can add mascarpone whipped cream on top of the fondant.
For an even more generous version, serve the fondant with a scoop of vanilla ice cream. You can also opt for a 100% açaí pairing by serving it with a scoop of Nossa! açaí sorbet. The contrast between the warm chocolate fondant, the fruity açaí center, and the freshness of the sorbet creates a particularly indulgent dessert experience.
These different options also make it easy to adapt the presentation to your establishment’s positioning and menu.
What is the cost of making a chocolate fondant with a molten açaí center?
Based on the prices of the ingredients used for this recipe, expect to pay approximately €6.33 for 10 fondants, or €0.63 per fondant.
The ingredient cost is broken down as follows:
- Dark chocolate: 2,84 €
- Butter: 1,06 €
- Eggs: 1,05 €
- Sugar: 0,12 €
- Wheat flour: 0,15 €
- Açaí purée: 1,11 €
That is ingredient cost of €0.63 per portion.
This amount does not include costs related to labor, energy, packaging, or any potential waste. The actual cost may also vary depending on your supplier prices and purchase volumes.
Key takeaways
The chocolate fondant with a molten açaí center lets you offer an original creation without making kitchen preparation more complex. With one açaí portion per serving, this recipe fits easily into a coffee shop or food service offering and can be prepared to order for an indulgent and generous service.