Chocolate and Raspberry Fondant with Bonne Maman Galettes.

Chocolate and Raspberry Fondant with Bonne Maman Galettes.

Chocolate Fondant and Bonne Maman Galettes|Fine Dining at Home

I couldn’t resist blogging about this Chocolate and Raspberry Fondant as it is the easiest and most versatile dessert to make. The only difficulty is serving it!! Our favourite biscuits are Bonne Maman Galettes, and while they are intrinsically a standard biscuit mix there is one special ingredient which makes all the difference.

The reason this fondant is so easy to make is because all you need to do is melt chocolate and butter then stir into egg whites, chill, cook. I had some 70% cocoa solids chocolate with freeze dried raspberries and decided to use this. You can use white chocolate, chilli chocolate etc . Any combination will work. The easiest thing to do is serve these desserts in ramekins, guests can then scrape the crispy bits off the sides themselves. If you want to turn them out like mine above, you need to cling wrap a chef’s ring and butter it well.

To change my biscuits into the addictive Bonne Maman Galettes, the secret lies in French produce. The recipe follows a standard ratio of flour, sugar and butter. The butter though, must be the finest saltiest French butter you can lay your hands on. It needs to taste like sour cream, this is what separates these apart from a normal cookie.[purerecipe]



    Chocolate Fondants

  • 240g, whichever flavour/strength you fancy. Chocolate
  • 100g, unsalted Butter
  • 6 large. Egg Whites
  • Galettes

  • 250g Plain Flour
  • 1/2 Tsp Baking Powder
  • 120g, plus extra for sprinkling. Caster Sugar
  • 125g Salted French Butter
  • 1, beaten, plus extra for glazing. Egg


  1. Butter six ramekins and place in the fridge. Melt the chocolate and butter together, stir into the egg whites until amalgamated and silky. Transfer to the ramekins or chefs rings. Place in the fridge to cool and set. Heat the oven to 200c Fan/Gas 6. Cook for 8-10mins when ready. They are ready once coming away from the sides and the centre is cracked.
  2. For the galettes, put all ingredients into a food processor and pulse until it comes to a ball. Roll into a cylinder, 4cm in diameter. Put this into the fridge for at least 30mins. 
  3. To cook, heat the oven to 180°c Fan. Slice the cylinder into 3mm rounds. Line a baking tray with baking parchment and place the dough on to it, brush with egg wash and sprinkle with sugar. Cook for 15mins.
To add some zing to the final dish I warmed and sieved some raspberry jam to create the sauce.


  1. A special dessert, for sure.

  2. Pingback: Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home - Truffled Parmesan Mousse. - Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home

  3. You certainly caught my eye with the chocolate & raspberry! My all time favorite combination of flavors & I love how easy this is.

  4. You make it sound so very easy!!! Lovely recipe.

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