Chocolate fondant is the ultimate dessert for any chocolate lover. With a gooey, molten center and a soft exterior, it’s simply delicious! Whether you’re celebrating a special occasion or just want to treat yourself, this recipe will impress everyone at the table. Let’s dive into how to whip up this chocolatey delight!
Why make this recipe
This chocolate fondant is quick and easy to make, even for beginners. You can impress your family and friends without spending hours in the kitchen. Plus, it’s perfect for any occasion! Imagine that ooey-gooey goodness flowing out when you cut into it. It’s a showstopper that tastes as amazing as it looks!
How to make Chocolate fondant
Ingredients :
- 50g melted butter for brushing
- cocoa powder for dusting
- 200g good-quality dark chocolate chopped into small pieces
- 200g butter in small pieces
- 200g golden caster sugar
- 4 eggs and 4 yolks
- 200g plain flour
- Caramel sauce (see ‘Goes well with’) and vanilla ice cream or orange sorbet, to serve
Directions :
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First, get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) 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 the next mould.
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Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
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In a separate bowl, whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, then beat together.
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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.
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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.
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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.
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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.
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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.
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Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a ‘quenelle’ of ice cream.
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Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.
How to serve Chocolate fondant
Serve your chocolate fondant warm on a plate drizzled with caramel sauce and topped with a scoop of vanilla ice cream or orange sorbet. It’s a delightful combination that will surely satisfy your sweet tooth!
How to store Chocolate fondant
You can store any leftovers in the fridge for a couple of days. Make sure they are in an airtight container to keep them fresh. If you froze the fondants, just pop them back in the freezer until you’re ready to bake.
Tips to make Chocolate fondant
- Make sure your chocolate is of good quality for the best flavor.
- Don’t overbake! The inside should remain liquid while the outside firms up.
- Experiment with serving it with different ice creams or sauces to switch things up!
Variation (if any)
For a twist, try adding a pinch of sea salt on top before serving for a great contrast with the sweetness. You can also infuse some orange zest into the batter for a fruity note!
FAQs
1. Can I make this ahead of time?
Yes! You can prepare the batter and refrigerate it, or even freeze it for up to a month before baking.
2. What should I serve with chocolate fondant?
It’s delicious with vanilla ice cream, orange sorbet, or even a fresh fruit compote.
3. How do I know when it’s done?
The tops should look set with a slight crust and the sides should pull away from the mould, while the center remains soft and gooey.