Preparation / Directions:
Preheat oven to 400 degrees. Butter and sugar individual ramekins.
Place the butter in a 2 quart heavy bottomed saucepan over medium high
heat until melted, about 5 minutes. Remove from heat. Add the chopped
chocolate, cocoa powder, and salt and stir until well combined and all
the chocolate has melted.
Place the egg whites in a large mixing bowl and whip with an electric
mixer on medium speed until foamy. Combine the meringue powder with
the sugar. Increase the mixer speed to medium high adding the sugar
one tablespoon at a time and whip to stiff peaks. Fold the warm
chocolate mixture into the meringue until combined.
Place the fondant batter in a pastry bag with a large opening. Pipe
molds three-quarters full with the batter. Bake the fondants until
they have risen about 1/2-inch over the top of the mold, 7 to 10
Pipe rosettes of whipped cream from a pastry bag fitted with a star
tip. Garnish with candied orange or grapefruit peels. Remove the
fondant from the oven. Invert each one over the center of a plate.
Cover the fondant with chocolate sauce and serve.