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Chocolate Fondants Recipe

These indulgent chocolate fondants are the perfect dessert to impress your guests this Christmas. With their rich, molten chocolate center and light, airy exterior, they offer a luxurious end to any holiday meal. Simple to make yet elegant on the plate, these fondants pair beautifully with vanilla ice cream, a sprinkle of cocoa powder, and a drizzle of double cream, making them a festive treat that everyone will love. If you're looking for a showstopping dessert that's sure to please, this is it!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dessert
Ingredients Method Video Notes

Ingredients
  

  • 200 g dark chocolate (72% cocoa solids), chopped
  • 125g g butter diced
  • 2 eggs
  • 2 egg yolks
  • 100 g sugar
  • 50 g plain flour
  • butter and flour for greasing
  • Vanilla ice cream, cocoa powder, chopped hazelnuts, and double cream (optional, for serving)

Method
 

Preheat your oven to 180°C (350°F)
    Melt Chocolate and Butter:
    1. Place the chopped chocolate in a heatproof bowl over a pan of barely simmering water.
    2. Add diced butter to the chocolate and let them melt together on low heat, stirring occasionally. Set aside to cool slightly.
    3. Grease the insides of Dariole moulds (or ramekins) with butter.
    4. Evenly coat the buttered moulds with flour, then tap off the excess.
    Whisk Eggs and Sugar:
    1. In a bowl, whisk together 2 whole eggs, 2 egg yolks, and 100g of sugar using an electric whisk.
    2. Whisk until the mixture becomes pale, creamy, and thick.
    Combine Chocolate and Egg Mixture:
    1. Once the chocolate mixture has cooled slightly, fold it gently into the egg mixture, being careful to maintain as much air as possible.
    2. Sift 50g of plain flour into the mixture and carefully fold it in until combined.
    3. Divide the batter evenly between the prepared moulds. Smooth the tops if needed.
    4. Bake in the preheated oven for around 15 minutes. The fondants should have a set outer layer but still be soft and gooey in the center.
    5. Let the fondants cool for 2-3 minutes, then run a knife around the edges to release them from the moulds.

    Video

    Notes

    Serve with a scoop of vanilla ice cream, sprinkle with cocoa powder and chopped hazelnuts, and drizzle with double cream for an extra indulgent touch.
    Enjoy your beautifully baked chocolate fondants!