Chocolate fondant

Chocolate fondant

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(203 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
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 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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14th Jul, 2014
I 've been making this recipe for years now. The secret is in the baking: you really need to keep an eye on them, literally. As soon as they are no longer runny on top, they need to come out. I made them once and in the mix I added chocolate liquor and another time I added coffee liquor. Delicious! I guess you can add orange or mint liquor if you want them with a twist!
30th Jun, 2014
One of the best desserts ever. Only thing is that in my oven they were perfect after 9,5 minutes. But, it takes practice to perfection.
11th May, 2014
Well after making these I'm applying for master shout next year!! They came out absolutely perfect. Brilliant recipe.
24th Mar, 2014
Way too much flour in this recipe. I would suggest reducing it to 50-70g. When you eat this you can taste the flour. Not nice.
14th Mar, 2014
These are sooo good and really easy to make! Great recipe!!!
6th Mar, 2014
Did this for the first time today. Absolutely spectacular dessert and sooooo easy. Our guests said it was the best chocolate pudding they had ever tried. I will definitely do this again. Followed the recipe and halved the amount which made 5 puddings, just in case, but i need not have worried. Took them out at exactly 12 minutes and they were lovely and gooey inside.
14th Feb, 2014
5 stars!!! I tried to give 5 but it only registered 2
14th Feb, 2014
Simply heaven.... Gooey chocolate... Perfect! I could have eaten 8 of them, good job I halved the recipe.
10th Feb, 2014
I made this last night - fantastic. Apart from one slight hitch, making them too big (is that possible!??!) and all the gorgeous chocolate gooey-ness came pouring out moments after I put them on the plate - they were simply devine! So easy to make, and very impressive! Definitely one to be repeated!
3rd Feb, 2014
Made this at the weekend did 24 hours in advance and then put in the oven before. Serving. Tasted amazing, made with the caramel sauce which was nice but had a slight burnt taste? Maybe I overlooked it! Nevertheless guests enjoyed the pud even one who didn't normally eat chocolate .One guest even said she didn't think you could make these , only but them from M & S !! I wasn't sure if it was a compliment or not ! Far better than the M & S version make sure you use good quality choc, I made in individual pudding tins which I would think are larger than ramekins but still only cooled for 11 mins. 5 stars but I pad wont rate it.. Needs to be fixed .


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