If you have a mountain of chocolate left over from Easter, then this is the recipe for you! If you don’t have a mountain of chocolate left over, this is still the recipe for you as you must be in need of a chocolate boost by now! Either way, this Chocolate Fondant recipe is quick, easy and delicious.
Chocolate Fondant Recipe
I can’t remember exactly where I got this recipe from originally, but I have adapted it slightly over time. I usually use margarine instead of butter and I have made them successfully with the basic/value supermarket chocolate. For best results you need some Dariole moulds, non-stick ones are best, like these Dariole Moulds from Amazon. Please note, the links are affiliate links which may mean I receive a small commission at no extra cost to you.
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125g dark chocolate
60g plain flour
- Preheat your oven to GM7, 220C, 425F.
- Grease the insides of your Dariole moulds (I use margarine for this and do this even though they are non-stick as you really need the fondants to slide out easily) and place in the fridge to keep cool.
- Break your chocolate into sections and place in a heatproof bowl along with the butter (or margarine). Melt over a pan of water, or in the microwave for 30 second bursts, stirring well each time. Once melted, leave aside to cool.
- Crack your eggs into a large jug or bowl (I use a jug as it makes it easier to pour into the moulds later) and add the sugar. Whisk really well, until pale and fluffy. I recommend using an electric whisk at this stage. I use a stick blender with a whisk attachment, like this one from Amazon (affiliate link). My stick blender is my most used piece of equipment in my kitchen and I couldn’t be without it.
- Add in the flour a little at a time and mix well.
- The chocolate mixture should be cool enough to be added now. Mix in well.
- Remove the Dariole moulds from the fridge and place on a baking tray. Pour or spoon the chocolate mixture into the moulds until they are around two thirds full.
- Pop them into the oven for 5 minutes. After 5 minutes check to see if they are set on the top, if so, they are ready. If not, keep popping them back in for another minute until they are. The timing on these fondants is crucial – too long and they will be cooked through (although you will still get a lovely, fluffy, chocolatey cake you just won’t have that luscious chocolate sauce in the centre – guess how I know lol). Too little and they will collapse into a chocolatey heap on the plate.
Once ready to come out of the oven, leave them to stand for around 1 minute. As they begin to cool, they will naturally shrink away from the sides allowing an easy release. After the minute, slide a knife around the edge, just to make sure. Then place an upturned plate on top and turn out.
If you would like to have a go at making these delicious chocolate fondants, then download this PDF of the recipe.