Chocolate fondant

Chocolate fondant

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(186 ratings)

Cook: 15 mins Prep 45 mins plus chilling

More effort

Makes 9 fondants
A gooey prepare-ahead dessert that's perfect for entertaining - it's all a matter of timing...

Nutrition and extra info

  • Can be frozen uncooked

Nutrition: per serving

  • kcal581
  • fat40g
  • saturates21g
  • carbs52g
  • sugars30g
  • fibre0g
  • protein9g
  • salt0.55g
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  • 50g melted butter, for brushing



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

  • cocoa powder, for dusting
  • 200g good-quality dark chocolate, chopped into small pieces
  • 200g butter, in small pieces



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

  • 200g golden caster sugar
  • 4 egg and 4 yolks



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

  • 200g plain flour
  • Caramel sauce (see 'Goes well with') and vanilla ice cream or orange sorbet, to serve



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…


  1. First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with 1 the next mould.

  2. Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.

  3. In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.

  4. Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.

  5. Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.

  6. Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.

  7. Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.

  8. Starting from the middle of each plate, squeeze a spiral of caramel sauce – do all the plates you need before you go on to the next stage.

  9. Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a ‘quenelle’ of ice cream.

  10. Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.

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Comments (273)

ayrshirelass's picture

Have made chocolate fondants before with varying degrees of sucess but this one is a winner! Have made it a couple of times and have cooked from fresh and frozen and have been so impressed with the results. Won't use any other recipe again.

thekeeps's picture

I don't make desserts as a rule- but decided to try a chocolate fondant after watching many failures on Masterchef! I didn't need 9 only 4- so decided to use 3/4 of the ingredients and made 6- hoping to get the 4 required- cooked them for 12 minutes- straight out of the fridge - they didn't look all that when done- but turned them out- served them upside down with amaretto sour cherries and vanilla cream and they were delicious!! Everyone agreed - made them twice since and perfect everytime- easy to do and a bit showyoffy!!! Thanks Gordy!!!!

kirstyowen_6's picture

This recipe is incredible. Ive made these fondants numerous times and they always turn out perfect, taste delicious and never fail to impress my dinner guests. I follow the recipe exactly so thank you Gordon for a great easy recipe

wee_g74's picture

Made these for dessert on Xmas day and now my family think I'm some sort of culinary genius! Thanks Gordon!!

lily2007's picture

I used only 150g of sugar and added 10-15 g of coco powder, it tested so rich in chocolate!

lily2007's picture

I used only 150g of sugar and added 10-15 g of coco powder, it tested so rich in chocolate!

lily2007's picture

I used only 150g of sugar and added 10-15 g of coco powder, it tested so rich in chocolate!

rainbow84uk's picture

Absolutely perfect!!

I decided to try this for a New Year's Eve dinner and chose this recipe because of all the positive comments. Even though I make a lot of cakes, I was a bit nervous of how these would turn out since they're not cooked until right before serving.

Thankfully all the other commenters were right! These were a doddle to make and involved very few, basic ingredients (other similar recipes called for ingredients which I didn't have to hand and couldn't get hold of at short notice.) I followed the instructions to the letter and cooked them from chilled for 12 minutes.

They turned out rich, oozy and absolutely delicious, and went down a storm. This will definitely be a staple of mine from now on!

notthebestchef's picture

I'm so happy with this recipe!

After reading the comments i used a good quality 70% cocoa chocolate and cooked them from frozen for exactly 17 minutes. The first batch I thought were a tiny bit under done but I put this down to the fact that I made them in pudding dishes so they were probably slightly larger than intended. I cooked the second batch for 18 mins and they were absolutely perfect! Sooo tasty. It's all about the timing!!
Served with some Blacks and Greens vanilla and caramel icecream.

Big five stars for this one ;)

jayro66's picture

I made this recipe for Christmas day dessert it was a hit and came out perfectly. I have since been asked for the recipe and of course referred them to this website. Thank you for a culinary success!

laura0606's picture

Can't wait to make this...definitely going to tomorrow for our dinner guests:) thanks Gord;)

bobdunnett's picture

absolutely stunning

bobdunnett's picture

absolutely stunning

niamhie-d's picture

Made this for Christmas dessert. Turned out perfect, baked from frozen.Made with doves farm Gluten Free plain flour. It was very rich so a little heavy for after a big dinner! Would use chocolate with lower cocoa content next time( used 75%)

je55esgirl's picture

I have made these time and time again and they work absolutely perfectly so long as you follow the instructions to the letter. I usually make in ramekins but I have just bought some silicone moulds and was wondering if anyone can tell me if I need to reduce cooking times and if so by how much? I have searched google and recipes say reduce timings for cakes by 5 to 10 mins, but as these are small muffin sized moulds thats obviously not feasible. Thanks in advance!

tudoravram's picture

Amazing desert. Great recipe, always a huge hit at any dinner parties. I am however surprised not to see any swears from the master (joke).

samar1985's picture

ّthe recipe is great . i did twice, very very yummi, but need to know exactly the timing, sometimes its over cooked,

em_smith85's picture

EXCELLENT. This recipe was exactly what I wanted it to be. I quartered the recipe and made two - perfect. I'd go so far as to say foolproof! I've been looking for a dessert like this, and this one takes the cake (haha).

essexcaz's picture

So easy to do and quite impressive to serve to guests. My new dinner party special!!


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