Chocolate Fondant.
I am here to completely dispel the popular myth that chocolate fondants are difficult.THEY ARE NOT!!!! You make them ahead and just bake in the oven.It’s simply a matter of whisking together the ingredients and then paying attention whilst they bake.This recipe produces one of the most delicious desserts I have ever tasted and I am a complete dessert slut. I have even made them a day in advance. This is a recipe from Marcus Wareing that I found in “How to cook the perfect…..” Do it!
Servings Prep Time
8people 20minutes
Cook Time Passive Time
10/12minutes 3hours
Servings Prep Time
8people 20minutes
Cook Time Passive Time
10/12minutes 3hours
  1. Brush 8 nonstick 150 ml dariole pudding moulds with some unsalted butter and sprinkle in a heaped teaspoon of sugar in each one before tipping the mould about to ensure even coverage of the sugar. It needs to coat the mould completely right up to the rim.This will prevent the fondant from sticking.
  2. Whisk all the eggs in a bowl or free standing mixer.Add the sugar and whisk together well.
  3. Melt the butter and chocolate in a bowl gently over a saucepan of simmering water. I have an Aga and just put it all in a flat dish and leave it on the back until the job is done . Stir it thoroughly to mix well.
  4. Whisk the chocolate mixture into the eggs and sugar until well combined.
  5. Add the flour and mix well to ensure it is completely incorporated.
  6. Chill for 30 minutes.
  7. Spoon the mixture into your moulds about 3/4 of the way up .Chill for at least 3 hours .I have even made them 24 hours ahead after covering with clingfilm and leaving on a plate in the fridge. I simply allow 15 mins out of the fridge to warm up a little.
  8. Heat the oven at 180 C.
  9. Bake in the oven for 10-12 minutes.I hover over the oven after 10 minutes baking.I am looking for the exposed top to be just baked. You want the whole thing to have enough structure to hold it’s shape when popped out onto the plate but be liquid within.I reach in and touch the top to check for this .It’s usually about 10-12 mins.
  10. Using a tea towel pop them out onto your dishes and serve with whatever floats your boat, I love them with raspberries and cream.
  11. Apply to very lucky face and don’t get any on your pyjamas.
Recipe Notes

I have linked  this with Friday Frolics, Cook Blog Share at and We should Cocoa at  Tin and Thyme.



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