The Chocolate fondant is a super-easy recipe for an amazing dessert that everyone loves!

Seeing the liquid chocolate centre flow out is an amazing sight to behold and is the sign of delicious success with the recipe! Here, We’ve made the classic version but you can add any flavour you like.

Chocolate fondant is almost impossible to get wrong, as long as you keep a close eye on your cooking times (similar to when making brownies).

Here’s some simple tricks to keep in mind before starting prep:

• Use a high-quality bean-to-bar dark chocolate, of at least 70%

• Respect the cooking times! – The weight of the ingredients and the oven temperature is also super-important!

• Fondants will keep very 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.

Serves: 2 | Prep time: 10 mins | Cook time: 8-10mins | Ingredients: 6 | Difficulty: Easy

Ingredients:

• 50g high-quality dark chocolate
• 50g Unsalted butter
• 1 Egg
• 25g Sugar
• 15g Flour
• Pinch of Salt

To coat ramekins:

• 25g Soft Butter
• 30g Cocoa powder

To decorate:

• Icing sugar or cocoa powder

Method:

• Set out your ingredients so you have everything to hand…
  

• Lightly butter 2 ramekins & dust the inside with cocoa powder. Set aside.
  

• Melt the chocolate and butter over Bain Marie, then let cool down for a few mins.
  

• Whisk together the egg and sugar. Once the mixture is pale, creamy and fluffy, fold into the chocolate.

• Add the flour, and continue to fold until nice and even.

• Divide the mixture between the 2 ramekins and chill for around an hour. About 45 mins into their chilling time, preheat the oven to 200ºC.

• Cook for 8-10 mins until the tops resemble biscuits and are just beginning to crack.

• Once taking out of the oven, let rest 1 minutes then place upside down on a plate and decorate with a little icing sugar or cocoa powder.

Four Flavour Twists

Caramel: Freeze 4 teaspoons of dulce de leche or toffee sauce in a silicone ice mould. for 2 to 3 hours. When filling the moulds with the chocolate mix, and add the frozen dulce de leche to the centre.

Nuts: Add ½ teaspoon of crushed hazelnuts.

Berry: Add a few berries, such as raspberries, blackberries or stoned cherries, halfway through filling each mould.

Chocolate Espresso: Add ½ tablespoon of espresso powder to the mix.

There you have it delicious & gooey Dark Chocolate Fondant Recipe. We hope you have fun making them! Let us know your thoughts in the comments!

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