• Serves: 12
  • Prep Time: 1 hour
  • Cooking Time: 8 minutes
  • Difficulty: easy

There is a risk of all my future blog posts being desserts for a number of reasons; they look great, everyone loves getting free cake to test and I’m starting to love all the crazy cool things I can do with sugar.

I thought desserts were hard! That’’s why I went for the traditional chocolate fondant, and instead found it so easy, so gooey, so delicious that we’’re adding them to the weekly menu.

I’m guessing you probably have all of the ingredients in your kitchen already! I’m calling this the “Customisable Chocolate Recipe” because you can use any chocolate you like, mint, orange, hazelnut, milk, dark…etc.

I added two tablespoons of hazelnut spread in another variation and they tasted amazing.


here's what you'll need...

  • 6 eggs
  • 200g butter
  • 200g chocolate (of your choice)
  • 1 teaspoon of vanilla essence
  • 1 tablespoon of all purpose flour
  • 80g of sugar

chocolate fondant ingredients 1


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set oven temp: 200C/gas mark 6

here's how it's done...

  • 1

    Crumble up the chocolate and chop up the butter into small blocks then melt either in the microwave for a minute or using the ol’ bowl in a bowl of hot water trick (but using the microwave is easier). Mix the butter and chocolate until smooth and put it aside to cool a little.

    chocolate fondant step 1

  • 2

    Next, whisk the eggs, sugar and vanilla and then slowly pour the chocolate mixture into the eggs until you have a smooth, velvety gooey mixture. At this stage you can add anything else you want; nuts, cinnamon, hazelnut spread, more hazelnut spread…

    chocolate fondant step 2

  • 3

    Lastly, add the sieved flour and give it one final mix.

    chocolate fondant step 3

  • 4

    Keep whisking until smooth and you’re ready to fill your muffin tray. Grease each hole with any leftover butter and sieve a little more flour over the tray before filling up each space 2/3 of the way full. Then cover and put the tray into the fridge for an hour. We need the mix to cool to the point where it’’s still liquid but will leave a gooey middle when cooked.

    chocolate fondant step 5

  • 5

    Preheat your oven to 200C (180C fan) before putting the tray into the oven for a very strict 8 minutes. Any more than that and the gooey inside will start to cook. It’’ll still be moist but it’’s up to you.

    chocolate fondant ta da shot 2


By Finn Christo on 11.07.14

Guest Contributor

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