Baby & Kids

Chocolate Fondant Recipe

An impressive dessert that’s suited to special occasions, the rich flavour and impressive appearance makes our chocolate fondant recipe an ideal addition to any baker’s repertoire.

The seductive gooey centre of the chocolate fondant makes it the perfect companion to Valentine’s Day, lovingly prepared anniversary meals or a indulgent way to round off your Tuesday night.

They may have a reputation for being tricky, but they’re really simple to make as long as you keep your eye on your timings!


  • 4 tbsps cocoa powder for dusting
  • 200g dark chocolate (minimum 70% cocoa solids)
  • 200g diced butter, plus extra for lining moulds
  • 4 whole eggs, plus 3 egg yolks
  • 90g caster sugar
  • 25g plain flour


  • Lightly coat the insides of 8 x 150ml pudding moulds or ramekins with a thin layer of butter, enough so that the cocoa will stick to the sides. Spoon a generous helping of cocoa powder into the moulds, tipping the bowls so the cocoa forms a coat all over, and right up to the rim. Tap any excess cocoa out so you’re left with a thin layer.
  • Preheat the oven to 180°C (350°F). Melt the chocolate with the butter in a bowl over a pan of water that’s barely simmering. Having the water too hot can cause the mixture to overheat and ruin the texture. Remove the bowl from the heat and stir the contents until smooth and shiny. You can put this to one side for 5-10 minutes.
  • Take the sugar and eggs including the additional yolks, and place in bowl over another simmering pan of water. Using an electric beater for ease, whisk the mixture until it’s pale and fluffy with a thick texture and increased volume. It should leave a trail when you lift the whisk out.
  • Stir the flour into the chocolate until it’s thoroughly mixed in, and take your time folding this into the eggs until the chocolate is well mixed in.
  • Evenly distribute between the ramekins, leaving a centimetre of space between the top of the pudding and the rim to allow for it to expand.
  • Place them on a baking sheet or tray and cook for 9-10 minutes, until they form a light crust on the top and the puddings start to come away from the side of the moulds.
  • Remove from the oven and leave to rest for 30 seconds before turning out onto plates and serving with a scoop of vanilla ice cream.

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