Chocolate fondant with milk cream

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Certainly! Here’s a rich and indulgent article for your **Chocolate Fondant with Milk Cream** recipe:

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**Chocolate Fondant with Milk Cream: The Dessert That Melts Hearts (and in the Middle!)**

Few desserts can match the drama and decadence of a **chocolate fondant**. Crack through its delicate exterior with a spoon, and you’re rewarded with a molten core of rich, flowing chocolate. Add a touch of silky **milk cream**, and you’ve got a dessert that’s pure luxury on a plate—yet surprisingly easy to make at home.

Whether you’re looking to impress guests or simply treat yourself, this **Chocolate Fondant with Milk Cream** is a show-stopping finish to any meal.

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### What Is Chocolate Fondant?

Also known as **molten lava cake**, chocolate fondant is a small cake with a crisp outer shell and a gooey, underbaked center. The secret lies in the baking time: just long enough to set the edges, but not so long that the center cooks through. Paired with a drizzle of light milk cream, it’s the perfect balance of rich and smooth.

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### Ingredients:

**For the Fondant:**
– 200g dark chocolate (70% cocoa recommended)
– 100g unsalted butter
– 100g granulated sugar
– 3 eggs
– 50g all-purpose flour
– A pinch of salt
– Butter and cocoa powder (for greasing ramekins)

**For the Milk Cream:**
– 200ml whole milk
– 2 tablespoons sugar
– 1 teaspoon cornstarch (optional, for thickening)
– 1/2 teaspoon vanilla extract

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