Chocolate pecan fondants

Prep: 20 mins


Serves 2
These indulgent puds are great to freeze so you'll always have something to whip out for unexpected guests

Nutrition and extra info

  • Uncooked
  • Easily doubled / halved

Nutrition: per serving

  • kcal847
  • fat65g
  • saturates32g
  • carbs56g
  • sugars30g
  • fibre6g
  • protein12g
  • salt0.54g
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  • 50g butter, plus extra for greasing



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

  • cocoa powder, for dusting
  • 150g bar dark chocolate (50% cocoa solids is fine), chopped into chunks
  • 1 egg, beaten



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

  • 2 tbsp plain flour
  • 2 tbsp pecan nuts, toasted and chopped very finely
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 1 tbsp golden caster sugar


  1. Heat oven to 220C/fan 200C/gas 7. Butter 2 individual pudding basins (about 200ml capacity), then dust generously with cocoa powder. Melt the chocolate with the butter in a bowl over simmering water or in a microwave and stir until smooth. Gradually stir in the egg, then flour, nuts, sugar and a pinch of salt, and beat gently until everything is combined, but still runny.

  2. Divide the mixture between the pudding basins. These can now be chilled for up to a day ahead. Bake for 15 mins (or 18 mins if chilled). Turn out onto small plates and serve with ice cream. Fondants should be cooked on the outside and molten in the middle.

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Comments (15)

saldurack2's picture

Difficult recipe but flavour is great. Would suggest slightly less butter as it poured out over the pudding bowls during baking. Would also suggest some chocolate pieces in the middle for definite melty middle. Used toasted pistaschios instead of pecan and tasted great. Careful of the cooking time, they catch very quickly!

imicola's picture

I had the same problems that others have reported - I let the melted chocolate/butter mixture cool before proceeding, but the mix went quite thick and slightly curdled. I used the electric whisk on it for a while and added some milk, which improved the consistency and it was better combined. Overall, the fondants came out ok (as in sponge with a melted middle), but neither my husband or I liked them. Far too rich, the pecans didn't really work and the texture was not like a proper chocolate fondant. I definitely won't be wasting my time and money making these again!

mich_mkp's picture

Just made these for Christmas lunch pudding. Separated slightly after chilling, and butter bubbled up whilst cooking. Tasted lovely but a bit grainy in texture and not molten in the middle either (and my oven tends to overcook things). Will try again though - will try whisking egg first and cooling choc for longer too.

dave6376's picture

Not difficult to make but even with 50% cocoa solids they are only for serious chocolate addicts.

zahraerfani's picture

It was delicious but wasn't runny at all.
Next time I'll use less flour and smaller egg.

jayneabr's picture

Made these atleast 6 times and neveer failed! These are great to whip up when you ahve chocolate in the house. Trued using a range of diferent nuts and taste great everytime Mmmmm i love this recipie!

rosieade's picture

When you melt the chocolate, before you add the other ingredients, let the chocolate cool to the same temperature as the eggs, then fold it all in. This just stops all the ingredients from separating. Hope this helps :)

teh-ah-tim-eh's picture

Easy and very nice, definitely going to make again.

Do you freeze before or after cooking though?

daisytoxic2010's picture

Hi teh-ah-tim-eh...

i think you have to freeze the mix (so before cooking)
Fresh out of the oven plus it would go off if kept in fridge 4 too long... :3 bye

rasabasa's picture

Sooo indulgent and surprisingly easy to make!

ksuneja's picture

I made this and ended up with the mixture being thick and doughy. I think that you really need to leave the chocolate to cool before adding the egg - hopefully this will help. Also use slightly less flour and a large egg to make the mixture a more runny consistency.

laqueta's picture

Everything mixed up well and I used a muffin tin. I placed them in the fridge as suggested. When I brought them out to bake, they had separated and the butter made a thick skin on top. I baked them anyway - mistake. The butter melted and never mixed in with the rest. It bubbled up out of the tin and overflowed into the baking sheet it was sitting on and then into the oven causing lots of smoke. Very scary! After everything cooled, I drained off the butter, crumbled up the baked dough and sprinkled it over ice cream. It was rather like a dense brownie without the molten center.

Not quite like the photo! What happened?

emsmith's picture

It was all going really well until I added the flour. Maybe I over-stirred the mixture but it seized up and kind of it was a solid doughy ball sitting in a puddle of buttery-looking liquid. Eugh! So I tried again but this time whisked the eggs first and stirred them and the flour in really really gently and didn't have the same problem.

Glad I made the effort to give it a second bash because the end result was DIVINE! The pecans added a lovely dimension to the otherwise smooth and gooey fondant. Served it up with some chantilly cream with the tiniest drop of maple syrup stirred through it. Yummers!

chris28's picture

This was yummy and super easy. Get for when you have friends over, willbe making this one again and again. I too would use slightly less flour, but I also cooked mine for slightly less time and will do so again.

jolkerr's picture

Really easy to make and tasted delicious! Next time however will use slighty less flour and a large egg as mixture wasn't quite runny enough.

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