Chocolate fondant with milk cream

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### Instructions:

#### 1. **Prepare the Ramekins:**
Grease 4 small ramekins with butter, then dust with cocoa powder to prevent sticking. Preheat oven to 200°C (390°F).

#### 2. **Melt the Chocolate:**
In a heatproof bowl over a saucepan of simmering water (or in the microwave), melt the dark chocolate and butter together. Stir until smooth and set aside to cool slightly.

#### 3. **Mix the Batter:**
In a separate bowl, whisk the eggs and sugar until pale and slightly thickened. Slowly add the melted chocolate mixture, then sift in the flour and salt. Gently fold until combined.

#### 4. **Bake the Fondants:**
Pour the batter into the ramekins, filling each about 3/4 full. Bake for **10–12 minutes**—the edges should be set, but the center should still jiggle slightly.

#### 5. **Make the Milk Cream:**
While the fondants bake, heat the milk, sugar, and vanilla in a small saucepan over medium heat. If you’d like a thicker consistency, whisk in a bit of cornstarch and cook until slightly thickened. Set aside to cool slightly.

#### 6. **Serve Immediately:**
Run a knife around the edge of each fondant, carefully invert onto plates, and serve warm with a generous spoonful of the milk cream.

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### Why You’ll Love It:

– **Decadent yet balanced** with the lightness of the milk cream
– **Surprisingly simple** with just a few quality ingredients
– **Elegant presentation** in under 30 minutes
– **Perfect for romantic dinners, holidays, or self-care nights**

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The contrast of warm, molten chocolate with cool, delicate milk cream is a match made in dessert heaven. Once you try this homemade **Chocolate Fondant with Milk Cream**, you’ll understand why it’s a timeless classic that never fails to impress.

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Would you like suggestions for plating or wine pairings to elevate it even further?