Chocolate pecan fondants

Chocolate pecan fondants

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(15 ratings)

Prep: 20 mins


Serves 2

These indulgent puds are great to freeze so you'll always have something to whip out for unexpected guests

Nutrition and extra info

  • uncooked
  • Easily doubled / halved

Nutrition: per serving

  • kcal847
  • fat65g
  • saturates32g
  • carbs56g
  • sugars30g
  • fibre6g
  • protein12g
  • salt0.54g


  • 50g butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • cocoa powder, for dusting
  • 150g bar dark chocolate (50% cocoa solids is fine), chopped into chunks
    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…

  • 1 egg, beaten



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

  • 2 tbsp plain flour
  • 2 tbsp pecan nuts, toasted and chopped very finely
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 1 tbsp golden caster sugar


  1. Heat oven to 220C/fan 200C/gas 7. Butter 2 individual pudding basins (about 200ml capacity), then dust generously with cocoa powder. Melt the chocolate with the butter in a bowl over simmering water or in a microwave and stir until smooth. Gradually stir in the egg, then flour, nuts, sugar and a pinch of salt, and beat gently until everything is combined, but still runny.

  2. Divide the mixture between the pudding basins. These can now be chilled for up to a day ahead. Bake for 15 mins (or 18 mins if chilled). Turn out onto small plates and serve with ice cream. Fondants should be cooked on the outside and molten in the middle.

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Comments, questions and tips

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7th Apr, 2014
Difficult recipe but flavour is great. Would suggest slightly less butter as it poured out over the pudding bowls during baking. Would also suggest some chocolate pieces in the middle for definite melty middle. Used toasted pistaschios instead of pecan and tasted great. Careful of the cooking time, they catch very quickly!
17th Feb, 2014
I had the same problems that others have reported - I let the melted chocolate/butter mixture cool before proceeding, but the mix went quite thick and slightly curdled. I used the electric whisk on it for a while and added some milk, which improved the consistency and it was better combined. Overall, the fondants came out ok (as in sponge with a melted middle), but neither my husband or I liked them. Far too rich, the pecans didn't really work and the texture was not like a proper chocolate fondant. I definitely won't be wasting my time and money making these again!
25th Dec, 2012
Just made these for Christmas lunch pudding. Separated slightly after chilling, and butter bubbled up whilst cooking. Tasted lovely but a bit grainy in texture and not molten in the middle either (and my oven tends to overcook things). Will try again though - will try whisking egg first and cooling choc for longer too.
dave6376's picture
9th Mar, 2012
Not difficult to make but even with 50% cocoa solids they are only for serious chocolate addicts.
15th Jan, 2012
It was delicious but wasn't runny at all. Next time I'll use less flour and smaller egg.
30th Oct, 2011
Made these atleast 6 times and neveer failed! These are great to whip up when you ahve chocolate in the house. Trued using a range of diferent nuts and taste great everytime Mmmmm i love this recipie!
1st Aug, 2011
When you melt the chocolate, before you add the other ingredients, let the chocolate cool to the same temperature as the eggs, then fold it all in. This just stops all the ingredients from separating. Hope this helps :)
30th Jul, 2011
Easy and very nice, definitely going to make again. Do you freeze before or after cooking though?
daisytoxic2010's picture
9th Aug, 2013
Hi teh-ah-tim-eh... i think you have to freeze the mix (so before cooking) Fresh out of the oven plus it would go off if kept in fridge 4 too long... :3 bye
27th May, 2011
Sooo indulgent and surprisingly easy to make!


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