Greensboro, NC - Blue restaurant sent over Chef John Tharp to show us a rich and tasty dessert to kick off our theme week in the News2 Kitchen. This week its desserts and Chef John was awesome!!
Here's the recipe for their "Bittersweet Chocolate Fondant with Golden Raspberry Sauce."
1/4 pound of unsalted butter
4 ounces of heavy cream
4 table spoons of coco powder
4 tablespoons of sugar
1 1/3 cups of bittersweet chocolate
8 egg yolks
Golden Raspberry Sauce
1 pint of Golden Raspberries (regular will do but not as sweet)
1 tablespoon of butter
2 tablespoons of brown sugar
1/4 cup of Grand Marnier
Chocolate Fondant Directions:
Combine all ingredients (except the egg yolk) into a heavy bottom pot and place on low heat on the stove top. Stir with a spatula until the mixture is smooth. Add your egg yolks to a bowl and whisk for 1 minute. When mixture is done, slowly whisk the chocolate into the egg yolks. Use muffin cups or ramekins and bake at 350 degrees for about 10 minutes or until half way set up. Take out of the oven and cool. To serve take out a baking cup or ramekin and microwave for 10-12 seconds until barely warm and soft. Ladle sauce over top and whip cream.
Golden Raspberry Sauce Directions:
Combine all ingredients into a saute pan except raspberries and bring to a slow simmer then simmer for 5 minutes take off heat and add raspberries and serve over your chocolate.