This text is part of the special book Plaisirs
This biscuit crust fondue, which renews the classic chocolate fondue in an unexpected and surprising way, is perfect for a birthday or a special occasion, such as Easter! Put this dessert on the table and ask your guests to guess what it is. The first person with the correct answer (or the birthday person) has the right to have a bite to eat! You can prepare the cookie dough up to 48 hours in advance and store it in the fridge before using it. This fondue does not keep, because there is never any left! But if you still have some cookie dough left, you can make cookies out of it by baking it for 10 to 12 minutes in the still-hot oven.
Preparation: 25 minutes
Cooking: 20 minutes
Yield: 6 to 8 servings
Ingredients
45 g (¼ cup + 2 tbsp) rolled oats
120 g (⅔ cup + 3 tbsp) all-purpose flour
¼ tsp. salt
120 g (½ cup + 1 tsp) unsalted butter, at room temperature
50 g (¼ cup) sugar
115 g (½ cup + 2 tbsp) brown sugar
½ tsp. vanilla extract
1 large egg
90 g (½ cup) dark chocolate chips
10 g (¼ cup) puffed rice
600 g (4 cups) 55% cocoa dark chocolate, chopped
Preparation
1. Preheat the oven to 180°C (350°F).
2. Spread the rolled oats on a baking sheet and bake for 10 minutes to bring out the flavor of the oats. Let cool.
3. In a bowl, combine rolled oats, flour and salt. To book.
4. In a large bowl, vigorously whisk the butter, sugar and brown sugar by hand until the mixture is smooth and fluffy.
5. Add vanilla and egg, and whisk again.
6. Add the reserved oat mixture and mix until a thick paste forms.
7. Stir in the chocolate chips and puffed rice with a spatula to avoid breaking the puffed rice.
8. In a large microwave- and oven-safe bowl*, melt the dark chocolate in the microwave, stirring every 30 seconds.
9. Pour cookie dough over melted chocolate in a thin layer. Place the bowl in a container filled with water to cook in a bain-marie, and bake for 20 minutes, or until the cookie is dark and crispy.
10. Serve immediately with fresh fruit and cookies.
*If you don’t have a bowl big enough to hold all the chocolate, you can divide it into several small oven-safe bowls and cover each bowl with cookie dough.
This recipe can be found in the book my chocolate yearby Juliette Brun and Lionel May, Éditions de l’Homme, 2023, 208 pages.
This special content was produced by the Special Publications team of the Duty, pertaining to marketing. The drafting of Duty did not take part.
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