How to make chocolate fondant

The rich chocolate sponge filled with a melting middle is the ultimate decadent dessert. Perfect your technique for creating chocolate fondant.

Points to remember

  • Preheat the oven. Use a pastry brush to generously grease the dariole moulds or ramekins with melted butter, then dust with cocoa powder.
  • 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. The mixture should leave a trail with the whisk.
  • Combine the chocolate and egg mixture with a spoon, then fold through the flour.
  • Pour the mixture into a jug and then divide it evenly between the darioles. Make sure there is enough room for the fondants to rise.
  • Place on a baking tray and bake for the exact amount of time stated in the recipe. They should puff up and form a crust on top but still have a slight wobble.
  • Loosen the sides with a palette knife if necessary. Pop a plate on top of each and flip over to turn out the pudding.

The secret to getting the gooey middle is timing. Don’t leave it to chance or estimate – make sure you set a timer.


Fondants hold well in the fridge or freezer. They can be made several hours ahead and chilled before cooking; or freeze, then cook for an additional 5 minutes from frozen.