Chocolate fondant

Chocolate fondant

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(192 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 eggs 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, questions and tips

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15th Apr, 2017
This was my first go at making chocolate fondants and it couldn't really have been easier! I do not have any proper pudding moulds so I used ramekins and was worried they would not turn out and the final result would be ruined but luckily with a good amount of cocoa powder to line the ramekins, they turned out perfectly. Will make again. Also great idea to keep them in the freezer for when I'm craving chocolate or as a last minute dessert!
8th Apr, 2017
First attempt at making chocolate fondant. I was pleased with the result and the instructions were clear to follow. If I was to make this again, I would make sure I had very strong dark chocolate (85%+ cocoa) to give it more flavour. Other than that I'm very pleased, it was scrummy!
19th Mar, 2017
May be a silly question - but does the liquid chocolate in the middle not contain raw egg?!
29th Jan, 2017
Perfect, I made these today, for the first time, they were simple to make, and they turned out of the ramekin dishes perfectly, they went down a storm with my family. I made according to the above recipe, and I seem to have enough over for at least another 2 or even 3, my ramekins must be small or something.? I will be making these again, I'm so please with how they turned out.
16th Jan, 2017
Made these for a dinner party at the weekend and they came out perfect. Followed the recipe exactly and worked first time. Now have four in the freezer to look forward to! Highly recommend.
6th Jan, 2017
I'm officially the world's worst baker...but this recipe works perfectly every time...highly recommend!!!! :)
17th Nov, 2016
This recipe is so easy. The hardest part is preparing the moulds. Great for freezing ahead for a dinner party. I don't serve with caramel sauce as I think they are rich enough with ice cream or cream. Will be making again for xmas day.
22nd Aug, 2016
Just AMAZING! Turned out so well even on a first attempt. I would recommend this recipe to anyone :)
24th Mar, 2016
Delicious !! I made this the evening before friends came for dinner, following the recipe exactly. The fondants were fantastic. The only mistake I made was to half the recipe - I wish I had four more in the freezer. I will certainly be making again.
31st Jan, 2016
I absolutely love this recipe. I use 150ml aluminium dariole moulds and follow the recipe exactly and it comes out perfectly every time. I find that, once the melted chocolate has been incorporated, it is important to quickly divide the mixture between the moulds before it starts to thicken too much. It takes 10 minutes in my oven at 180C fan. The fondants turn out of the moulds really easily, heaven on a plate!


19th Dec, 2016
Do you think this could be cooked as one big fondant as opposed to separate ramekins? Thanks
goodfoodteam's picture
20th Dec, 2016
Thank you for your question. We have not tested it as one big fondant and as cooking times need to be precise to get the molten centre, we'd suggest making this in individual portions.
11th Dec, 2016
To anyone. Can someone tell me how I can make the chocolate fondants but adding in an orange syrup so it flows out like lave? Cheers.
15th Apr, 2017
You'd need to make something like an orange flavoured disc, freeze it and then place in the middle of the fondant, then pour some more of the mixture over the top to cover it. then it should stay in the correct position and melt out when you cut into it.
27th Sep, 2016
The recipe mentions 200 gm of flour...isn't it too much. Sorry I'm a novice...I referred similar recipes and they mostly mentioned just 1 tbsp of flour. Just wanted to confirm with you if 200 g mentioned was accurate.
8th Jun, 2016
Can the fondants be baked straight from the fridge or should they be at room temp?
17th Jul, 2015
When it says 4 eggs and 4 yolks does that mean 8 in total, 4 normal eggs and 4 with no whites?
1st Jun, 2014
Has anyone adapted this recipe and used white chocolate?? I've made a similar chocolate fondant in a ramekin but then the recipe was deleted from binder as the licence expired and I never wrote it down, now I have friends request my chocolate pots but with white chocolate for my next dinner party.
27th Nov, 2013
How many people does this recipe serve?
8th Aug, 2014
Grated some orange peel in the mixture to make chocolate orange fondants. Delicious!