If you've never tried passion fruit & milk chocolate together you are missing out on one of the best food match ever made. The acidity of the passion fruit is perfectly balanced by the sweetness of the milk chocolate. This combination was made famous by Pierre Herme who named it Mogador. If you're a macaron fan I recommend you to try his signature Mogador macaron, absolutely irresistible.This recipe is my go to treat when having people over it takes no time to make and my guests are always super impressed. You can serve it for dessert if you're having people over for dinner as its baked in individual ramekins. If you've always wanted to try coulant but were too scared to mess up, you must try this recipe! It's impossible to fail as long as you follow the cooking time 6/7 mins should be enough to get a crust on top and a jiggly melted heart. Bon apetit!
Serves: 4 Prep time: 10 mins Cooking time: 7 mins
- 95g of Butter
- 90g of Chocolate
- 50g of Flour
- 100g of Sugar
- 3 Eggs
- 6 Passion Fruits
- Sieve out 70ml of Passion Fruit juice into a glass
- Pour the juice into 6 ice cube tray holes.
- Freeze for at least 2 hours
- Pre-heat the oven at 200°C
- Melt the butter
- Pour the butter on top of the chocolate and gently mix from the middle
- Add the sugar, eggs & flour
- Butter & flour 4 ramekins
- Pour the mixture halfway into the ramekins
- Add 1 passion fruit ice cube to each
- Cover with the other half of the mixture
- Bake for 7 mins.
- Leave them to cool a little bit, they're at their best served at room temperature.