Black chocolate and Cointreau fondant

Cost	Serving	Preparation	Cooking
	4	30 minutes + 12 hours for cooling	10 minutes

Preparation:


• Melt the chocolate slowly in a bain-marie.
• Remove from heat, add the coffee, the Cointreau, the butter and the yolks, one at a time.
• Stir until the mixture is completely homogenous.
• Then whisk the 8 egg whites until stiff and add them to the mixture. Put into a terrine and leave to set for at least 12 hours in the fridge.
• To serve, make into quenelle shapes using two soup spoons and arrange on a plate of creme angles flavoured with Cointreau.

Recipe produced by J.P. MAUSSION
© Cointreau
Used by Cooking2000 with Cointreau's permission