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wednesday 22 August 2018  
Home > Bitter chocolate moelleux with a pineapple compote recipes
01.01.2003 -dessert - chocolate

Bitter chocolate moelleux with a pineapple compote

« A small chocolate delight with a refreshing pineapple compote; subtle and fresh, quick and easy to make, pretty to look at and wonderful to eat. Who could ask for more? Don’t hesitate to prepare this dessert if you wish to please your guests to the fullest. » 
Type Dessert - moelleux - chocolate - pineapple - compote
Level of difficulty easy
Preparation time Preparation: 50 min Cooking: 8 min moelleux; 30 min compote
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Serves 4

  • 4 ½ oz (125 g) Guanaja couverture chocolate
  • 8 ½ oz (240 g) caster sugar
  • 2 ¼ oz (65 g) butter
  • 1 oz (25 g) flour
  • 4 eggs
  • ½ pineapple
  • The juice of 1 lemon
  • 1 cup (25 cl) 30% syrup
  • 1 vanilla bean
  • 3 oranges
  • 6 passion fruit


Preparation of ingredients:

  • Open the passion fruits and remove their pulp
  • Press the pulp through a chinois so that only the seeds remain inside
  • Squeeze the oranges for the juice
  • In a saucepan, cook the pulp, orange juice and 5 ½ oz (150 g) of sugar over low heat for 45 minutes
  • Peel the pineapple and cut it into small cubes
  • Make a compote in a saucepan by simmering the pineapple along with the syrup, lemon juice, and the vanilla bean cut in half for 30 minutes
  • Separate the egg whites from the yolks
  • Preheat the oven to 400°F (200°C)
  • Butter 4 small molds



  • Melt the chocolate over low heat
  • Add 3 oz (90 g) of caster sugar and mix well; add the egg yolks, the creamed butter and the flour
  • Beat the egg whites stiff and delicately blend them into the chocolate mixture
  • Pour the final mixture into the buttered molds and bake in the oven for 8 minutes
  • To serve, deposit a circle of pineapple compote in the center of the plate, place the chocolate moelleux on top, and ring with the coulis

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See Also :
Chocolate recipe  Chocolate recipe
Citrus fruits recipes  Citrus fruits recipes
Dessert recipes  Dessert recipes
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