Chocolate Fondant with Lemon Balm

Melt the chocolate together with the butter in a bowl, over a double boiler (bain-marie), then let the mixture cool slightly. Mix the sugar together with the lemon balm leaves until they are finely chopped and the aroma is released. Put the mixture in a bowl, add the eggs and beat them until you get a light-colored foam.

It is essential that the eggs are not cold, to prevent the chocolate and butter from suddenly hardening. Incorporate the chocolate and butter mixture using a whisk. Finally, add the flour and gently fold it in with a spatula.

Grease the baking molds with butter. You can line the edges with baking paper for easier removal. Distribute the mixture into the molds, leaving approximately 1 cm free up to the top edge.