Le Chefs Moelleux Au Chocolat Recipe

Indulging in these molten chocolate moelleux is like a cozy weekend getaway for my taste buds—rich, gooey, and utterly satisfying. There’s something delightfully reminiscent of my favorite childhood baking memories in carefully melting that dark chocolate and butter to create a dessert that’s both sophisticated and soul-soothing.

Savor an unparalleled dessert with my Le Chefs Moelleux Au Chocolat. This recipe calls for not-so-basic dark chocolate, creamy unsalted butter, and the almost-too-simple addition of vanilla.

But wait—250g of caster sugar balances dark as night, 70% cocoa with undercurrents loaded with bittersweet bursts of flavor. So, these moelleux are a rich chocolate lover’s dream.

Sweeten your life with them!

Le Chefs Moelleux Au Chocolat Recipe Ingredients

• Dark Chocolate: Rich in antioxidants, provides deep flavor and indulgent, bittersweet taste.
• Unsalted Butter: Adds creamy texture, richness, and enhances chocolate’s intensity.
• Eggs: Provides structure, helps in binding ingredients, adds protein.
• Caster Sugar: Sweetens the dessert, contributes to moistness and tenderness.
• Plain Flour: Adds stability, giving the moelleux its form and slight chew.
• Vanilla Extract: Enhances the depth of the chocolate, provides aromatic sweetness.

Le Chefs Moelleux Au Chocolat Recipe Ingredient Quantities

• 200g dark chocolate (at least 70% cocoa)
• 200g unsalted butter, plus extra for greasing
• 3 large eggs
• 250g caster sugar
• 100g plain flour
• 1 tsp vanilla extract
• 1 pinch of salt
• Extra butter and cocoa powder for dusting ramekins

How to Make this Le Chefs Moelleux Au Chocolat Recipe

1. Set your oven to 180°C (350°F) to heat up. Then, while it warms, you can prepare the ramekins. To do that, take some butter, use it to grease the insides of the ramekins, and then dust the insides with cocoa powder. This will help in both the cooking process and the presentation of the final dish.

2. Dark chocolate and unsalted butter should be melted together in a bowl that can withstand heat, over a pot of water that is simmering mildly. Stir these ingredients occasionally until they are smooth. When this mixture reaches that point, take it off of the heat and set it aside for a short amount of time to cool.

3. In a big mixing bowl, mix the eggs and caster sugar together until the mixture is pale and fluffy.

4. Carefully blend the melted chocolate and butter mixture with the egg and sugar mixture, mixing thoroughly until all ingredients are well combined.

5. Stir in the plain flour and add a tiny amount of salt, folding gently until it is fully mixed in.

6. Mix in the vanilla extract, taking care to ensure that the batter is smooth and creamy.

7. Evenly divide the batter between the prepared ramekins, filling them to about three-quarters full.

8. Put the ramekins on a baking sheet and bake them in a preheated oven for 10-12 minutes. They should be set around the edges and soft and gooey in the center.

9. Take the moelleux from the oven and let them rest on the baking sheet for about 1-2 minutes before serving.

10. Carefully run a knife around the edges of the ramekins and invert the moelleux onto serving plates. For a molten chocolate center experience, serve immediately.

Le Chefs Moelleux Au Chocolat Recipe Equipment Needed

1. Oven
2. Ramekins
3. Pastry brush or paper towel (for greasing)
4. Small bowl (for holding cocoa powder)
5. Heatproof mixing bowl
6. Pot (for simmering water)
7. Mixing spoon or spatula (for stirring)
8. Large mixing bowl
9. Electric mixer or whisk (for beating eggs and sugar)
10. Measuring spoons
11. Baking sheet
12. Knife (for loosening edges)
13. Serving plates

FAQ

• Can I use milk chocolate instead of dark chocolate?Although milk chocolate can be used, dark chocolate that has at least 70% cocoa lends a richer flavor that balances the sweetness of the moelleux.
• What size ramekins should I use?For an even baking of the moelleux au chocolat, with a molten center, the ideal ramekin size is 4 ounces (about 120ml).
• How can I tell when the moelleux au chocolat is done?The edges must be firm, but the middle must appear a bit underbaked. This generally takes about 10 to 12 minutes in the oven.
• How should I store leftover moelleux au chocolat?Any uneaten portion should be wrapped tightly in plastic wrap or stored in an airtight container, then refrigerated. It can stay in the fridge for nearly 72 hours before you need to reheat it gently, at which point you would serve it as if it were just made.
• Can I prepare the batter in advance?Certainly. The batter can be prepared a day in advance and stored, covered, in the refrigerator. Before baking, bring the batter to room temperature.
• Is there a substitute for caster sugar?If you cannot find caster sugar, you may use granulated sugar, though for this recipe, the preference is for the finer, smoother batter that is obtained with caster sugar. Caster sugar is not something everyone keeps on hand, so if you do not have it, feel free to use granulated sugar instead.

Le Chefs Moelleux Au Chocolat Recipe Substitutions and Variations

To make the dark chocolate less intense, substitute with 200g less-sweet chocolate or sweet baking chocolate.
For butter without salt: Use 200g of butter that is salted, but do not add in the recipe the small amount of salt that is called for.
For caster sugar: Use 250g of granulated sugar in its place, even though the outcome may vary slightly in texture.
For all-purpose flour: Use 100g of almond flour for a gluten-free alternative.
For vanilla extract: Substitute with 1 tsp of almond extract for a different flavor profile.

Pro Tips

1. Room Temperature Eggs For a smoother batter, ensure the eggs are at room temperature before mixing. This helps them incorporate better with the other ingredients, contributing to the dessert’s texture.

2. Chocolate Quality Use high-quality dark chocolate with at least 70% cocoa for a rich, intense flavor. The quality of chocolate significantly affects the final taste of the moelleux.

3. Cooling Time Allow the melted chocolate and butter mixture to cool slightly before adding it to the eggs and sugar. If it’s too hot, it could cook the eggs, affecting the texture of the dessert.

4. Gentle Folding When incorporating the flour, fold it in gently with a spatula rather than stirring vigorously. This helps maintain the lightness of the batter, ensuring a soft, gooey center.

5. Serve Immediately For the best molten center experience, serve the moelleux immediately after the resting period. The gooey center is at its best when warm and just out of the oven.