Chocolate fondant

Chocolate fondant

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

Difficulty and servings

Moderately easy

Makes 9 fondants

Preparation and cooking times

Cook time

Cook 15 mins

Prep 45 mins plus chilling
Freezable

Can be frozen uncooked

Method

  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.
Try

Tins or ramekins?

As we make the fondants in such great volumes in my restaurants we use disposable 150ml aluminium muffin tins, but ramekins work just as well. The cooking times I have given here are for ramekins but if you want to use the muffin tins then 10 mins in the oven will be fine.

9 puddings for 8 guests

If you are making the fondants for a dinner party I would advise you cook one extra as an 'insurance policy' that you can test for doneness. If everything goes according to plan I'm sure there will be no shortage of guests wanting second helpings.

Variations

Once you have mastered the fondants it's very easy to adapt their flavour. For a boozy version add a generous splash of Baileys to the melted chocolate. You can also make a chocolate and orange version by adding the finely grated zest of 1 large orange and an optional splash of orange liqueur.

PER SERVING

581 kcalories, protein 9.0g, carbohydrate 52.0g, fat 40.0 g, saturated fat 21.0g, fibre 0.0g, sugar 30.0g, salt 0.55 g

Recipe from Good Food magazine, November 2008.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 61-80

  • Binder photo Padster

    28 March 2009

    Padster commented on this recipe

    The recipe worked perfectly and were delicious. As Gordo would say - Chocolate Fondants with caramel Sauce...... DONE!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo cluju

    30 March 2009

    cluju rated and commented on this recipe

    5 stars

    both my husband and myself loved this really chocolaty

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Mai

    05 April 2009

    Mai rated and commented on this recipe

    5 stars

    Very delicious! I have trouble getting the fondants out of the ramkins though and always spill them :(

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Dee

    10 April 2009

    Dee rated and commented on this recipe

    5 stars

    Love these did them for xmas pudding and they were a big hit!!!!! do them all the time when ppl come over cheap and easy to make!!! plus tastes great if you put a toffee sweet inside of the mix!! and tastes great if you change it to milk chocolate aswell (less sickly)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Nomiwoo

    08 May 2009

    Nomiwoo commented on this recipe

    I have made these twice now, and both times they turned out brilliantly. I have added orange zest to half a batch as suggested, and this worked really well. Made them for a Come Dine With Me style party with friends - was able to make them a few days in advance and freeze, which helped with the stress levels and everyone was very impressed!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Elizabeth

    08 May 2009

    Elizabeth rated and commented on this recipe

    4 stars

    Well this is a very good recipe and, i am trying to bake it for my birthday. I rate it 4 for now.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo nemysys

    11 May 2009

    nemysys rated and commented on this recipe

    5 stars

    I'd never made fondants before and they always seem to be the downfall of master chef contestants! They should make these - so easy and they came out perfectly, much to the delight of my dinner guests. A definite winner and am sure I'll be making these again and again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Pam

    13 May 2009

    Pam commented on this recipe

    Great recipe, works every time perfectly with impressive results both from fresh and frozen, great!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo George

    14 May 2009

    George commented on this recipe

    absolutely brilliant recipe!!!!! i made this yeaterday and they came out perfectly i tried them again today but added bayleys to the choc as it says and wow out of this world!!! i also tried a white choc version and used white choc drinking powder to dust i must say i dont think that i dusted enough because the bottom broke as soon as i plated up i will dust a bit more next time put def a hit for any dinner party choclate fondant with vanilla ice cream....... DONE!!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo jade

    16 May 2009

    jade commented on this recipe

    This is a great pudding, really easy to make

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo gcsefood

    20 May 2009

    gcsefood commented on this recipe

    quite difficult to get really good. DONT LEAVE THEM IN FOR TOO LONG!!!!!!!!!!!!!!! OR YOU WILL NOT GET THE LIQUID MIDDLE!!!!!!!!!!!!!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo janet

    23 May 2009

    janet commented on this recipe

    Absolutely wonderful, dont be tempted to leave in the oven any longer than suggested time. A briiliant dessert to keep in the freezer and just pull out when needed, never fails to impress.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Mary

    27 May 2009

    Mary commented on this recipe

    I have an electric oven, so which temperature should i use? 200 degrees or 180? Please help!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo KEL'S RECIPE

    04 June 2009

    KEL'S RECIPE rated and commented on this recipe

    5 stars

    Wow!!!! Wow!!!! Wow!!!! Can't believe mine worked it was so yummy but very sickly and heavy. Really eas to make an will definately be making again. I served with pouring cream but think vanilla Ice cream would be so much nicer.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Del

    09 June 2009

    Del rated and commented on this recipe

    4 stars

    I went for broke and used 85% dark chocolate. My mistake! 70% would be enough for the even the most hardened dark chocoholic. It was just too intense. That aside, they turned out perfectly. I did receive a comment (from my mother!) that the 'fondant' tasted slightly like uncooked cake batter - which is essentially what it is I suppose! Despite this, it's a cracking recipe and one I would consider making again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo wilko

    21 June 2009

    wilko commented on this recipe

    This dessert is spectacular! I couldn't believe the puds would come out of the moulds perfectly but they did!! The key is coating the moulds well with plenty of butter as per step 1. This recipe is precise but as long as you follow it to the letter it should work. Hearing the oooo's when people dig their spoon into the googy centre is very pleasing indeed! As it was summer i made a raspberry compote to serve with the ice cream rather than the toffee sauce.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Barry Dillon

    25 June 2009

    Barry Dillon commented on this recipe

    Hello earth people, try this. My family on Mars loved it.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo jkong

    27 June 2009

    jkong commented on this recipe

    I found this recipe fantastic. As I didn't have ramekins, I used a silicon friand mould ( holds 8 friands). 1/2 the quantity of the recipe ( didn't have enough eggs in the house) made 7. Also shortened baking time to about 8 minutes ( just eyeballed it and tested that it was pulling away from the edges) as the silicone mould holds less. Using the mould means it is a little messier while trying to put the cocoa powder in. I used Van Houten cocoa powder and Lindt 85% dark chocolate and served it with a dollop of double cream. yummy!! Will definitely make this again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo BeccaBryant

    20 July 2009

    BeccaBryant rated and commented on this recipe

    5 stars

    Never made fondants before and I made this into one big cake! It was soooo lovely, finished off with double cream!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo chefgemma

    27 July 2009

    chefgemma rated and commented on this recipe

    5 stars

    I couldn't belive it was actually going to be so easy AND it worked! Totally gobsmacked. I bought the silver non stick ramekins from TESCO and found this recipe made 6 with a bit left over. Make sure you stick exactly to timings and this recipe wont let you down! One tip - don't give up when beating the eggs, keep going and you will know when its the right consistency, but even with a hand whisker this took some time!! I froze the other 4 and cooked from frozen another time, and they still turned out perfect!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Moderately easy

Makes 9 fondants

Preparation and cooking times

Cook time

Cook 15 mins

Prep 45 mins plus chilling
Freezable

Can be frozen uncooked

Ingredients

  • 50g melted butter , for brushing
  • cocoa powder , for dusting
  • 200g good-quality dark chocolate , chopped into small pieces
  • 200g butter , in small pieces
  • 200g golden caster sugar
  • 4 eggs and 4 yolks
  • 200g plain flour
  • Caramel sauce (see 'Goes well with') and vanilla ice cream or orange sorbet, to serve
Print this recipe
Add to your binder

PER SERVING

581 kcalories, protein 9.0g, carbohydrate 52.0g, fat 40.0 g, saturated fat 21.0g, fibre 0.0g, sugar 30.0g, salt 0.55 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close