Foolproof chocolate & coffee fondants

Foolproof chocolate & coffee fondants

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(5 ratings)

Prep: 20 mins Cook: 12 mins Plus chilling

More effort

Serves 6
Gooey chocolate puds are a restaurant classic and mastering this show-off dessert is a lot easier than you think

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal635
  • fat42g
  • saturates23g
  • carbs60g
  • sugars44g
  • fibre2g
  • protein9g
  • salt0.52g
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  • 175g butter, plus extra melted butter for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • cocoa powder, for dusting
  • 175g good-quality dark chocolate (we used 70%)
  • 200g golden caster sugar
  • 4 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50ml good-quality black coffee (we used espresso coffee)
  • 85g plain flour
  • vanilla ice cream, to serve


  1. Heat oven to 200C/180C fan/gas 6. Use a pastry brush to grease 6 dariole moulds or individual pudding basins really well and place in the fridge for the butter to set. Then grease again, dust with cocoa powder and set aside.

  2. Melt the butter and chocolate together over a pan of barely simmering water, then remove. In a separate bowl, beat the sugar and eggs together until light and fluffy. Fold the chocolate and beaten egg together, then add the coffee and finally fold through the flour.

  3. Divide the mixture between the darioles. The puddings can now be frozen or chilled. Place on a baking tray and bake for exactly 12 mins until the mixture has puffed up and formed a crust but still has a slight wobble to it. Turn the puddings out onto serving plates and serve with a big scoop of vanilla ice cream for a great contrast of hot and cold.

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Comments (6)

mariabudgen's picture

Asked for some dariole/pudding moulds for Christmas as fancied giving fondants a try and have now made this recipe twice. The twice greasing is worth the effort - I've still run a knife around the rim to ensure they are freed up but then they've come out easily. They look so neat and impressive to serve up to friends, and are actually a very simple recipe which can be prepared nice and early. Both times, probably because of my oven which always takes longer, I've had to give them 14 minutes rather than 12 to get the tops risen and forming a crust.

gourmetone's picture

Great recipe. Never made these before. Made night before and chilled in dariole moulds. Served with raspberries, rasberry couli and vanilla ice cream. Most difficult part was getting the them out of the moulds in one piece but managed after the first one. Luckily we were only 5 to dinner.Will probably be more careful about greasing the moulds next time.

mojacar35's picture

Made this for friends and it was a big hit, I was nervous as I hadn't made it previously and I always like to try before taking any risk but I had emails the following day asking for the recipe so that speaks for it self.

suewaite's picture

Made last night and served with homemade vanilla ice cream and raspberry couli, absolutely gorgeous, my first attempt at fondants and easier than I thought

richhse's picture

So easy...just keep a careful eye on the timing. I had to give them a little longer because I used ramekins. Everyone was wowed, completely restaurant standard!

laurastuart's picture

Perfect every time!

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