Pure Chocolate Velvet Fondat, Milk Jam, and Frozen Milk

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

Recipe by Pastry Chef Jean-Francois Bonnet, Terre, New York City. Can be scaled up in direct proportion.


1 1/4 cup Heavy cream
2 1/2 cups Whole Milk
1/2 cup Condensed Milk
1/2 cup Granulated sugar
3/4 cup Dry Milk
2 ea Gelatin Leaves; Softened In Cold Water
3 cups Whole Milk
3/4 cup Granulated sugar
1/4 cup Dry Milk
1/4 cup Unsalted butter
1/4 tablespoon Condensed Milk
2 cups Unsalted Butter; Softened
1 cup Granulated sugar
1 cup Demerara Sugar
3/4 cup Almond Praline
2 ea large Eggs
1 teaspoon Vanilla extract
1 1/2 cups Almond Flour; Roasted Until Golden Bro
3 1/2 cups Hazelnut Flour; Roasted Until Golden B
1 1/4 cups Cocoa Powder
1/2 cup Cornstarch
13 ounces Bittersweet Chocolate; Chopped
3/4 cup Whole Milk
3/4 cup Heavy cream
3 tablespoon Granulated sugar
3 ea large Egg yolks
3 1/3 cups Heavy Cream; Whipped
Cocoa Powder; For Garnish

Original recipe makes 12




1. Reduce cream, milk, sugar, condensed milk, and dry milk to 3 cups in nonreactive saucepan set over medium heat; remove from heat.

2. Strain gelatin; add to milks; pour onto sheet pan lined with parchment paper; freeze overnight.

3. Cut out circles with 2" cookie cutter; reserve in freezer.


1. Bring all ingredients to a boil; remove from heat; chill.

2. Place in ice cream maker; process according to manufacturer's instructions; place in nonreactive container; cover with plastic wrap; freeze.


1. Heat oven to 350.

2. Mix butter, sugars, and praline until smooth; whisk in eggs one at a time; whisk in vanilla.

3. Sift flours, cocoa, and cornstarch together; fold into butter mixture.

4. Line sheet pan with parchment paper; spread batter on sheet pan; bake until center is firm (approximately 8 minutes); remove from oven; cool to room temperature; cut into 2" circles with cookie cutter; reserve.


1. Place chocolate in nonreactive bowl; reserve.

2. Scald milk, cream, and sugar in nonreactive saucepan.

3. Place egg yolks in a bowl; temper with some milk/cream; add remaining milk/cream; return to saucepan set over medium heat; cook to 180 degrees, whisking constantly; pour over chocolate; let sit until chocolate melts.

4. Work with hand blender until temperature drops to 104; fold in whipped cream; reserve.


1. Set 12 ring molds on sheet pan lined with parchment paper; fill each halfway with chocolate mousse; push 1 piece milk jam into mousse; add more mousse; push 1 brownie into mousse; level top, scraping off excess mousse with spatula; freeze.

2. To serve, let fondants sit at room temperature 1 hour; remove ring; center 1 fondant on each plate; garnish with 1 scoop frozen milk; dust frozen milk with cocoa powder.

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Calories Per Serving: 1995 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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