Chocolate fondant

Chocolate fondant

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(194 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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17th Jun, 2011
This is the 100th post! The one and only, pleaser of all pleasers, this desert is my favourite. I would add more chocolate ofcourse, the first time I made this, they turned into successfull mufins, and failed fondant - So now I know two methods in one. just add more chocolate to keep the inside loaded with it so when you cut it open, it'll flows out warm. that's the climax of your meal. Follow the method on here, it will make your day after those good 12 minutes! Makes me want to get a hold of some aluminium molds. :) enjoy! ~AVdR
11th Jun, 2011
Amazing and so easy to make!! Everyone loved them!!
18th May, 2011
Hi Molly Gatens - Yes, it is four whole eggs and four egg yolks. I know it's a lot of eggs, but you will finish up with ten puds, so that's less than one egg per serving. It's well worth making, it's gorgeous!
18th May, 2011
I have made these twice, and am about to make them yet again today. I found that tinfoil cups work brilliantly, and can be washed and re-used several times. This is a very forgiving, ' cook and freeze' pud for anyone who cooks regularly for friends. For the, 'Royal Wedding', I made them for a dozen people arriving at various times throughout the day. All I needed to do was to take the puds from the freezer, and pop them into the oven while the guests ate their first course. Everyone was intrigued by how I was able to produce a, 'class act pud' at a moments notice. It is well worth making the caramel sauce as well. If you have any left over, (as if!) it comes in useful for caramel creme & ice cream.
13th May, 2011
A guaranteed hit! Stunning dessert
3rd May, 2011
So I finally got the timing right. In the freezer for a day, take it out , and in a pre-heated oven bake for 13 mins. Just letting everyone know in case they had the same problem:) Love the recipe
1st May, 2011
Amazing - really easy to make but highly impressive. Was a hit with all the guests!
1st May, 2011
Brilliant recipe. One of the best fondants Ive ever had. But I had a bit of trouble while baking as I didnt use ramekins or aluminium tins but silicone muffin moulds. Managed to make arnd 20 frm this recipe. And I think bcoz of the silicone moulds, evertime I turn them over, the chocolate oozes out immediately. Any suggestions?
1st May, 2011
I this recipe. I've made it so many times and it is always a great hit. I love it so much I did a write up on my blog about how it works ( Thanks for a great recipe that will always be one of by 'go to' desserts! Cheers - Justin@foodoco.
20th Apr, 2011
Ok, I hate to reiterate the sentiments of so many others but these were INCREDIBLE- follow the instructions and it's so easy! I was particularly nervous as was using my mother's oven which is crazy hot, but Gordon's timings and temperatures were spot on! Still enjoying the vast amount of praise recieved for serving these! Btw Mollie, it is 4 whole eggs PLUS 4 yolks, but since I didn't have time to make meringues this time I just used 6 whole eggs and it worked great.


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