Name: 2-Ingredient Chocolate Apple Dessert No-Bake Melt
Prep time: 15 min
Cook time: 5 min
Total time: 1 h 20 min
Yield: Approximately 4 servings
Ingredients: 130 grams raw, peeled apple; 80 grams dark chocolate, 70% to 75% cacao; Parchment paper (for lining); Spatula or spoon; Medium-sized grater or food processor

Dessert 2 ingrédients : chocolat et pomme, sans cuisson, fondant. The magic of this incredible treat lies in its deceptive simplicity. Imagin extracte a world where indulgence doesn’t require hours in the kitchen or a long list of complicated components. That’s exactly what this dessert 2 ingrédients : chocolat et pomme, sans cuisson, fondant delivers! People adore it because it’s the ultimate quick fix for a sweet craving, a satisfyingly rich yet naturally sweet option that feels decadent without the guilt. What truly makes this recipe special is the beautiful alchemy that happens when smooth, melted chocolate embraces the tender sweetness of perfectly cooked apples. It’s a hug in a bowl, a delightful burst of flavor and texture that melts in your mouth, proving that sometimes, the most extraordinary culinary experiences come from the most straightforward combinations. Get ready to impress yourself and anyone you share this with!

Ingredients:

130 grams (approximately 4.6 ounces) of apple, raw and peeled
80 grams (approximately 2.8 ounces) of dark chocolate, 70% to 75% cacao

Preparation:

Step 1: Prepare the Apple

First, we need to get our apple ready. You’ll need about 130 grams of raw apple, which is roughly one medium-sized apple. Make sure to peel it thoroughly, removing all the skin. Once peeled, you’ll want to core the apple, discarding the seeds and the central part. The goal here is to have just the crisp, flesh of the apple. Now, the best way to prepare this for our dessert is to grate it. You can use a box grater with medium-sized holes, or even a food processor if you have one. We’re looking for finely grated apple pieces, almost like a chunky apple sauce. This will help it meld beautifully with the chocolate and ensure a lovely texture throughout. Don’t worry about browning; the small amount of oxidation will be masked by the chocolate. Set aside the grated apple once you’ve finished.

Step 2: Melt the Dark Chocolate

Now for the star of the show, the dark chocolate! You’ll need 80 grams of good quality dark chocolate, ideally with a cacao percentage between 70% and 75%. This range provides a rich, slightly bitter flavor that perfectly complements the sweetness of the apple. There are two primary methods for melting chocolate, and both are simple and effective for this no-bake dessert. The first is using the microwave. Break the chocolate into small, even pieces and place them in a microwave-safe bowl. Heat on 50% power for 30-second intervals, stirring well after each interval. Be patient; you don’t want to scorch the chocolate. Continue until the chocolate is mostly melted, then stir until smooth. The residual heat will melt the remaining bits. The second method is the double boiler. Fill a saucepan with about an inch of water and bring it to a gentle simmer. Place the chopped chocolate in a heatproof bowl that fits snugly over the saucepan without touching the water. Stir the chocolate constantly as it melts, ensuring it doesn’t overheat. Once the chocolate is completely smooth and glossy, remove the bowl from the heat.

Step 3: Combine Apple and Chocolate

With our apple grated and our chocolate beautifully melted, it’s time to bring them together. Carefully add the finely grated apple directly into the bowl with the melted dark chocolate. It’s crucial that the melted chocolate isn’t too hot when you add the apple, as you don’t want to cook the apple or make it mushy. A warm but not scorching temperature is ideal. Now, using a spatula or a spoon, gently fold the grated apple into the melted chocolate. The aim is to coat every single piece of apple with the rich, dark chocolate. Don’t overmix; a few gentle folds will suffice. You’ll notice the mixture becoming thicker as the apple’s moisture integrates with the chocolate. This is exactly what we want! It creates a fudgy, dense consistency that’s utterly delightful. Ensure there are no pockets of plain apple.

Step 4: Form and Chill the Dessert

Once the apple and chocolate are thoroughly combined, it’s time to shape our decadent dessert. You can approach this in a couple of ways, depending on your preference. For individual portions, you can spoon small dollops of the mixture onto a plate or a baking sheet lined with parchment paper. Alternatively, if you prefer a more solid block that you can cut into pieces, you can press the mixture into a small, shallow dish or a lined container. Use the back of your spoon or a spatula to press it down evenly. This helps to create a dense, fondant-like texture. For the best results and to ensure the dessert sets properly, we need to let it chill. Place your shaped dessert into the refrigerator for at least one hour. This chilling time is essential for the chocolate to firm up and the flavors to meld, resulting in that signature fondant texture.

Step 5: Serving Your Two-Ingredient Wonder

After at least an hour in the refrigerator, your dessert is ready to be enjoyed! The chilling process will have firmed up the chocolate and created a wonderfully rich, fudgy texture that is both intensely chocolatey and surprisingly refreshing from the apple. If you made individual dollops, they should be firm enough to pick up and eat. If you pressed the mixture into a dish, you can now carefully invert it onto a serving plate, or simply cut squares directly from the container. The contrast between the smooth, slightly bitter dark chocolate and the subtle sweetness and crispness of the apple is truly magical. This simple yet sophisticated treat is perfect for a quick indulgence or a delightful end to a meal. For an extra touch, you could garnish with a dusting of cocoa powder or a very thin slice of fresh apple, though it’s absolutely divine just as it is.

Conclusion:

There you have it – the incredibly simple yet undeniably decadent dessert 2 ingrédients : chocolat et pomme, sans cuisson, fondant! We’ve created a delightfully smooth and rich treat using just two star ingredients and absolutely no oven time required. This recipe is a testament to how a few quality components can come together to create something truly special and satisfying. I hope you feel inspired to whip up this effortless delight for yourself or to impress your friends and family with minimal fuss.

For serving, this dessert 2 ingrédients : chocolat et pomme, sans cuisson, fondant is wonderful on its own, allowing its pure, unadulterated flavors to shine. However, you could elevate it further with a dollop of whipped cream, a sprinkle of sea salt, or even some fresh berries for a pop of color and tartness. If you’re feeling adventurous, consider a light dusting of cocoa powder or some finely chopped nuts for added texture.

Now, for some variations to play with! If you’re not a fan of dark chocolate, milk chocolate or even white chocolate can be used, though the intensity of flavor will change. You could also experiment with adding a hint of cinnamon or a tiny splash of vanilla extract to the apple puree before mixing it with the chocolate for a subtle flavor twist.

Don’t be afraid to get creative and make this recipe your own. The beauty of the dessert 2 ingrédients : chocolat et pomme, sans cuisson, fondant lies in its adaptability and ease. Enjoy the process and savor every delightful bite!

FAQs

Can I use different types of apples?

Absolutely! While sweeter apples like Fuji or Gala will yield a sweeter dessert, slightly tarter apples like Honeycrisp can add a nice balance to the richness of the chocolate. Just ensure your apples are ripe and soft when pureed for the best texture.

How long will this dessert last?

The dessert 2 ingrédients : chocolat et pomme, sans cuisson, fondant can be stored in an airtight container in the refrigerator for up to 3-4 days. The texture may become slightly firmer when chilled, but it will soften at room temperature. It’s best enjoyed within the first couple of days for optimal melt-in-your-mouth consistency.