Chocolate fondants

Chocolate fondants

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(17 ratings)

Prep: 25 mins Cook: 30 mins plus 1 hr chilling

More effort

Makes 5
It doesn't get much more indulgent than these classic melt-in-the-middle chocolate desserts, serve them at your next dinner party

Nutrition and extra info

Nutrition: per fondant

  • kcal606
  • fat44g
  • saturates24g
  • carbs45g
  • sugars37g
  • fibre4g
  • protein8g
  • salt0.2g
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  • 120g unsalted butter, diced, plus 20g melted for greasing
  • 2 tbsp cocoa powder
  • 120g dark chocolate, broken into pieces
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

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

  • 2 eggs and 2 egg yolks



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

  • 120g caster sugar
  • 1 tbsp plain flour, sifted
  • clotted cream or vanilla ice cream, to serve (optional)


  1. Heat oven to 200C/180C fan/gas 6 and put a baking tray on the middle shelf. Brush the inside of 5 dariole or pudding moulds with the melted butter, then put the cocoa in one and turn it to coat the inside, holding it over the second mould to catch any that escapes. Repeat with the other moulds.

  2. Put the butter and chocolate in a heatproof bowl, set over, but not touching, a pan of simmering water and stir occasionally until melted. allow to cool slightly.

  3. Using electric beaters, whisk together the whole eggs, yolks, sugar and a pinch of salt until pale and moussey (the mixture should almost double in volume), this will take 3-4 mins. Gently fold in the melted chocolate and butter, and then the flour, being careful not to knock out too much air. Spoon into the prepared moulds, stopping just shy of the top. Chill for at least 1 hr.

  4. Put on a hot baking tray and cook for 12-14 mins until the tops are set and coming away from the sides of the moulds. Stand for 30 secs, then serve in the moulds or turn out onto plates. Great with clotted cream or plain ice cream.

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Comments, questions and tips

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21st Mar, 2020
Mine were utter garbage.... like chocolate mouse with a cake topping. Shocking recipe. I was a finalist on masterchef but this recipe has defeated me!!!
William Noble's picture
William Noble
21st Dec, 2019
Not enough flour, more mousse than fondant. Not even set after 18 minutes. Use Gordon Ramseys recipe on goodfood instead!
13th Feb, 2019
Tasted amazing, and came out perfectly
6th Jan, 2018
Made this several times. Now I've got the hang of trusting the timer and not leaving them in for a few minutes longer because they don't looked cooked, I get the liquid centre. Really quick and easy recipe, easily halved and delicious results.
9th Dec, 2017
Did it set at all even after 14 minutes in the oven. It was impossible to turn them out. Still tasted good though!
24th Apr, 2016
Tried these last week and they came out brilliantly. I've only just started cooking (at 48) so I haven't really got a clue what I'm doing but they came out absolutely perfectly. I'm doing them again this week with homemade blackberry and raspberry ice cream.
19th Apr, 2015
Tasted delicious but didn't get the liquid centre, was more like a chocolate soufflé even after 5 mins longer in the oven.
Julia M
12th Jul, 2014
Fab pudding though my ramekins were a bit large. Only made 3 puddings! Great flavour and lovely liquid centre.
6th May, 2014
redpezzie's picture
3rd May, 2014
I tried this after watching Masterchef- it worked really well and I looked like an accomplished chef! I am going to try with flavoured dark chocolate such as Green and Black's Orange.
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