Chocolate pumpkin fondant

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Chocolate pumpkin fondant

Preparation time : 30 mins
Cooking time : 20 mins

Ingredients for 8 persons

70g vegetable milk
200g pastry chocolate
250g of cooked butternut squash
80g coconut sugar
3 eggs
3 pinch of salt
130g of almond powder
Oil for the mould

Recipe

Preheat the oven to 170°C.
Peel the butternut and cut it into pieces. Steam the butternut pieces until tender and mix them into a puree. You can also bake the butternut for 30 minutes in the oven at 200°C and crush it coarsely to make a puree.
In a saucepan, heat the vegetable milk to the first boiling.
Remove from the heat, add the chocolate cut into pieces and let it melt.
Then add the squash and mix it all together.
Stir in the eggs, salt, almond powder and whisk.
Pour the preparation into a round mold e 22 cm in diameter previously oiled and lined with baking paper. Bake for 20 minutes.
Enjoy.

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