Chocolate moelleux with strawberries (keto)
Preparation: 22 min.

Chocolate moelleux with strawberries (keto)

chocolate moelleux keto dessert chocolate pastry

From Ik eet zo graag

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About this recipe

I have a soft spot for hot chocolate, so if I had to choose one dessert, I would take this.

Ingredients for
-
+

50 g chocolate, 85% cocoa
100 g chocolate, 85% cocoa
150 g chocolate, 85% cocoa
200 g chocolate, 85% cocoa
250 g chocolate, 85% cocoa
300 g chocolate, 85% cocoa
350 g chocolate, 85% cocoa
400 g chocolate, 85% cocoa
450 g chocolate, 85% cocoa
500 g chocolate, 85% cocoa
1 egg
2 eggs
3 eggs
4 eggs
5 eggs
6 eggs
7 eggs
8 eggs
9 eggs
10 eggs
20 g butter
40 g butter
60 g butter
80 g butter
100 g butter
120 g butter
140 g butter
160 g butter
180 g butter
200 g butter
50 g strawberries
100 g strawberries
150 g strawberries
200 g strawberries
250 g strawberries
300 g strawberries
350 g strawberries
400 g strawberries
450 g strawberries
500 g strawberries
cocoa powder
cocoa powder
cocoa powder
cocoa powder
cocoa powder
cocoa powder
cocoa powder
cocoa powder
cocoa powder
cocoa powder

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Preparation

Need: baking paper + 7 x 4 cm kitchen rings. For chocolate moelleux, a kitchen ring works easiest. You don't have to take the moelleux out of the mold then; you just slide the ring off (and that's quite a relief).

Set the oven to 50°C and place a small bowl in it with the butter and chocolate to melt. Slice the strawberries and stew them in a very small splash of water until cooked to a thick purée. Set aside. Mix the egg yolks into the melted chocolate first, then add the egg whites little by little (see tip).

Increase the temperature of the oven to 200 °C. Butter the rings and sprinkle some cocoa powder on the butter. Place the rings on an oven tray lined with baking paper. Spoon 2 tablespoons of chocolate into the bottom of the molds. Spread the strawberry coulis on top, arranging it well in the center. Pour the rest of the chocolate on top.

Bake the moelleux for about 7 minutes (see tip).

TIP: Bake for 7 minutes?

The baking time depends on your oven, on the material of the molds and on the volume of the dessert. So the first time it will take some searching. So never tell your tablemates in advance that you are preparing a chocolate moelleux 🙂 Above all, don't worry, hard or soft, hot or cold, it will always be delicious!

 

TIP: The 4 main reasons a chocolate moelleux can fail

1: You're not using the right chocolate (the main reason).
When you don't use culinary chocolate, the melted chocolate becomes a grainy mass, especially if you mix it with other ingredients. As a result, you don't get a running chocolate. The composition of culinary chocolate is different from that of bar chocolate. Bar chocolate is not made to melt; on the contrary, it is made not to melt in the hand. So use chocolate intended for use in desserts.

2: You let the chocolate get too hot when melting.

Melt chocolate slowly and no higher than 50 °C, otherwise it may become grainy. This is also why you should melt chocolate au bain-marie.
I put a bowl in the oven at 50 °C; that works easily and is less hassle.

3: The eggs are not at room temperature.

Definitely do not use cold eggs from the refrigerator. In addition, add the yolks separately and then gradually add the whites.

4: The shape is too small.

Use a metal mold that is not too small, as the moelleux should be hot on the edges and lukewarm on the inside.

"If I had to choose one dessert, I would take this. Yes, I have a weakness for hot chocolate."

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Ik eet zo graag

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