Chocolate fondant recipe

Chocolate fondant

Name: Chocolate fondant
Total time: 45 min
Yield: Makes 8
Cuisine: French
Ingredients: 4 tbsp cocoa; 50g (green & Blacks is good) white chocolate; 200g 70% dark chocolate; 200g butter plus extra for the moulds; 4 whole eggs plus 3 yolks; 90g golden caster sugar; 25g plain flour

Published: December 19, 2014 at 2:32 PM

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Makes 8

Easy

Total time: 45 mins

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An easy recipe to make this favourite melt-in-the-middle chocolate dessert. Still a winner on dinner-party menus. Serve with a little cream on the side

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Alternatives

Complete the dish

Treat yourself to this classic chocolate fondant, then try our salted caramel chocolate fondants, chocolate molten cake, chocolate and cherry fondants and chocolate Linder fondants.

Ingredients

Nutrition

4 tbsp cocoa
50g (green & Blacks is good) white chocolate
200g 70% dark chocolate
200g butter

plus extra for the moulds
4 whole eggs

plus 3 yolks
90g golden caster sugar
25g plain flour

Nutrition: per serving

kcal527
fat42g
carbs31.1g
fibre1.9g
protein8g
salt0.54g

Method

step 1

Lightly butter 8 × 150ml pudding moulds. Spoon some cocoa into each and turn to coat the inside right up to the rim. Tap out the excess cocoa, you just want a thin dusting.
step 2

Heat the oven to 180C/fan 160C/gas 4. Gently melt the white and dark chocolate with 200g butter in a bowl over a pan of simmering water. Don’t let the bowl touch the water, or it will get too hot and could cause the chocolate to seize (go grainy).
step 3

Put the egg yolks, whole eggs and sugar in a bowl and sit over another pan of simmering water. Whisk with electric beaters until the volume has increased and the mix is thick, pale and fluffy. It will leave a trail behind when you lift up the beaters.
step 4

Stir the flour into the chocolate mixture until it disappears, then fold the chocolate into the egg mixture. Don’t worry if you knock air out of it, you want to get the chocolate really well mixed in.
step 5

Pour into the moulds leaving a space of about 1 cm at the top for the puds to expand. Put them onto a baking sheet and cook for 9-10 minutes. The puddings will have formed a crust on the top and start to come away from the side of the moulds. Leave to stand for 30 seconds before turning out onto serving plates. Serve with cream if you like.

More chocolate fondant ideas below:

Salted caramel chocolate fondants

Our most indulgent, most beautiful chocolate fondant yet... just look at it ooze! You can buy the salted caramel sauce for a quick fix.

Chocolate and cherry fondants

Dark chocolate and sweet cherry jam come together in this rich dessert that can be made ahead and cooked from frozen. Serve with whipped cream for extra indulgence.

Chocolate Lindor fondants

Lindt balls buried in the centre of this deeply chocolatey pud give little melted caramel hits, perfect for a festive dessert that's easy but really impressive.