Foolproof chocolate & coffee fondants

Foolproof chocolate & coffee fondants

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(13 ratings)

Prep: 20 mins Cook: 12 mins Plus chilling

More effort

Serves 6
Gooey chocolate puds are a restaurant classic and mastering this show-off dessert is a lot easier than you think

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal635
  • fat42g
  • saturates23g
  • carbs60g
  • sugars44g
  • fibre2g
  • protein9g
  • salt0.52g


  • 175g butter, plus extra melted butter for greasing



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

  • cocoa powder, for dusting
  • 175g good-quality dark chocolate (we used 70%)
    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…

  • 200g golden caster sugar
  • 4 eggs



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

  • 50ml good-quality black coffee (we used espresso coffee)
  • 85g plain flour
  • vanilla ice cream, to serve


  1. Heat oven to 200C/180C fan/gas 6. Use a pastry brush to grease 6 dariole moulds or individual pudding basins really well and place in the fridge for the butter to set. Then grease again, dust with cocoa powder and set aside.

  2. Melt the butter and chocolate together over a pan of barely simmering water, then remove. In a separate bowl, beat the sugar and eggs together until light and fluffy. Fold the chocolate and beaten egg together, then add the coffee and finally fold through the flour.

  3. Divide the mixture between the darioles. The puddings can now be frozen or chilled. Place on a baking tray and bake for exactly 12 mins until the mixture has puffed up and formed a crust but still has a slight wobble to it. Turn the puddings out onto serving plates and serve with a big scoop of vanilla ice cream for a great contrast of hot and cold.

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Comments, questions and tips

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23rd Dec, 2018
Make these every Christmas :)
Dotty Compton
4th Jun, 2017
I read the comments and let them cook for 20 mins and they came out perfectly
17th Feb, 2017
Ok, first go, gave the them 12,seemed to have risen and formed a crust, my concern over getting out of the metal individual pudding tins was wasted as the pudding basically slopped out on the plate. The others went back for another three mins, but were only marginally better Will have another go as tasty (well the cooked bits) but my puddings in a fan oven which I have tested for temperature probably needed more like 18 mins. Will update if I do have another go
30th Mar, 2016
Asked for some dariole/pudding moulds for Christmas as fancied giving fondants a try and have now made this recipe twice. The twice greasing is worth the effort - I've still run a knife around the rim to ensure they are freed up but then they've come out easily. They look so neat and impressive to serve up to friends, and are actually a very simple recipe which can be prepared nice and early. Both times, probably because of my oven which always takes longer, I've had to give them 14 minutes rather than 12 to get the tops risen and forming a crust.
16th Aug, 2015
Great recipe. Never made these before. Made night before and chilled in dariole moulds. Served with raspberries, rasberry couli and vanilla ice cream. Most difficult part was getting the them out of the moulds in one piece but managed after the first one. Luckily we were only 5 to dinner.Will probably be more careful about greasing the moulds next time.
19th Mar, 2014
Made this for friends and it was a big hit, I was nervous as I hadn't made it previously and I always like to try before taking any risk but I had emails the following day asking for the recipe so that speaks for it self.
14th Apr, 2013
Made last night and served with homemade vanilla ice cream and raspberry couli, absolutely gorgeous, my first attempt at fondants and easier than I thought
4th Sep, 2012
So easy...just keep a careful eye on the timing. I had to give them a little longer because I used ramekins. Everyone was wowed, completely restaurant standard!
1st Jun, 2012
Perfect every time!
9th Feb, 2017
I need to purchase some darioles/pudding basins for this recipe, but when I've searched on Amazon I've found that they are available in 100ml, 150ml and 175ml sizes; could you tell me which size would be best please?
goodfoodteam's picture
17th Feb, 2017
Thanks for your question. 150ml or 175ml are fine for this. As you can see we've used the stubby, slightly rounded variety rather than the narrower, taller ones. Hope that helps.
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