Chocolate fondant
See this recipe step by step

Chocolate fondant

MasterChef guru John Torode shows us how to create this classic pud, step by step

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 10 mins

Method

  1. Lightly butter 8 x 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. (pic 1).
  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).
  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. (pic 2)
  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.
  5. Pour into the moulds leaving a space of about 1 cm at the top for the puds to expand. (pic 3) 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.
Try

John's tips

The secret to getting a perfect fondant is all about the preparation. You really need a light film of butter, just enough so the cocoa will stick. Make sure you whisk the eggs properly over heat so they start cooking and there's absolutely no raw egg flavour left. The finished pud is then more of a cooked chocolate mousse - you only add a tiny bit of flour to bind it.

PER SERVING

527 kcalories, protein 8g, carbohydrate 31.1g, fat 42 g, saturated fat 22.9g, fibre 1.9g, salt 0.54 g

Recipe from olive magazine, February 2010.

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Latest comments and suggestions

  • Binder photo Alex

    07 April 2010

    Alex rated and commented on this recipe

    5 stars

    This recipe worked a treat. The Green and blacks white chocolate really had a nice creamy contrast against the bitterness of the dark chocolate.

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  • Binder photo Nuttybutter

    13 September 2010

    Nuttybutter commented on this recipe

    This looks gorgeous :D I might have missed it, but how many does this serve?

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  • Binder photo susan

    18 October 2010

    susan commented on this recipe

    Serves 8!! One ramekin per person.

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  • Binder photo 199627

    29 October 2010

    199627 rated and commented on this recipe

    5 stars

    i'd like to give this a go for halloween, i know its not very halloweeny but i will have any excuss for chcolate! Another amazing sounding recipe from John!!! xxx

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  • Binder photo Gerard

    24 November 2010

    Gerard commented on this recipe

    perfect recipie for an amazing dessert masterchef rules

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  • Binder photo Louise Yanna

    12 December 2010

    Louise Yanna commented on this recipe

    Does anyone know if one can make this in advance, like the day before?

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  • Binder photo Louise Yanna

    17 December 2010

    Louise Yanna commented on this recipe

    I have answered my own question!. I made these two days in advance, slightly under-cooking them, and of course the chocolate hardened as the weather was quite chilly (I didn't even have to keep them in the fridge). Just before serving, I turned them out onto small plates and popped them in a warm (50 C) oven for 10 minutes and the inside of the fondant melted to a perfect consistency.

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  • Binder photo Zara

    25 February 2011

    Zara rated and commented on this recipe

    5 stars

    Made these one Sunday for after lunch and they were absolutely divine. I added a little drop of vanilla essence to give it a little bit of a sweeter taste and used less white chocolate - only because I can't stand it. Really easy to make and will be making again soon.

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  • Binder photo Ashie Ranathunga

    08 May 2011

    Ashie Ranathunga rated this recipe

    4 stars

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  • Binder photo DolliePie

    20 June 2011

    DolliePie rated and commented on this recipe

    5 stars

    A bit awkward to make but well worth the effort! As this has white chocolate, unlike most other recipes, I think it makes it sweeter and more to everyone's taste. I made it exactly as stated and served it with vanilla ice-cream and raspberries.

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  • Binder photo Lynsey

    09 April 2012

    Lynsey commented on this recipe

    I love this recipe, I have made it on numerous occasions, a favourite Sunday pudding in our house. I found the 1st time I made them that the dark chocoalte flavour overpoured for our tastebuds, so every other time I have made it I supstitute 100g of dark chocolate for 100g of milk chocolate. I also changed to golden caster sugar to normal caster sugar with no difference in taste to the recipe with the same results.

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  • Binder photo Neddy Horse

    16 July 2012

    Neddy Horse rated and commented on this recipe

    1 stars

    Well, not actually happy with this recipe. (1) It doesn't give you the size of the Ramekins (and size does matter) and which effects the cooking time. (2) I have tried 3 times and each time (using both fan-asisted and normal ovens) the fondants have either been too runny or caked. However, using the Gordon Ramsey recipe (which uses different % of ingredients) it has worked every time. (3) The recipe doesn't make EIGHT servings - to makes FOUR (@150ml ramekins).

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  • Binder photo lemonface_limeface

    28 August 2012

    lemonface_limeface commented on this recipe

    would this recipe work well with a raspberry coulis to freshen it up and add some sharpness? i was thinking of serving it with one, and some double cream. @Neddy Horse- so i don't need to half everything to make it to serve 4?

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  • Binder photo Paula025

    07 May 2013

    Paula025 rated and commented on this recipe

    5 stars

    Love this recipe, very simple and delicious. I usually make a batch and freeze them in moulds to pop into oven when we feel like it. Cooks really well directly from freezer!

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 10 mins

Ingredients

  • 4 tbsp cocoa
  • 50g white chocolate (Green & Blacks is good)
  • 200g 70% dark chocolate
  • 200g butter , plus extra for the moulds
  • 4 whole eggs , plus 3 yolks
  • 90g golden caster sugar
  • 25g plain flour
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PER SERVING

527 kcalories, protein 8g, carbohydrate 31.1g, fat 42 g, saturated fat 22.9g, fibre 1.9g, salt 0.54 g

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