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How To Make Chocolate Fondant

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How To Make Chocolate Fondant
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Chocolate Fondant Recipe. A treat for chocolate lovers of the highest order. Omri Shahar, formerly chef at New York's Union Pacific Restaurant shows you how to make an individual sized hot fluffy chocolate cake with a silky warm choc liquid middle. It's easy and you can make a Michelin star level dessert at home with no fuss. Enjoy! Savour our Chocolate Fondant recipe. Enlarge Chocolate Fondant Recipe. A treat for chocolate lovers of the highest order. Omri Shahar, formerly chef at New York's Union Pacific Restaurant shows you how to make an individual sized hot fluffy chocolate cake with a silky warm choc liquid middle. It's easy and you can make a Michelin star level dessert at home with no fuss. Enjoy! Savour our Chocolate Fondant recipe.
Serves:
10
Oven Temperature:
160° c  -  320° f

Step 1: Preheat the oven

  • 3 Eggs
  • 100 g Dark chocolate
  • 50 g Plain flour
  • 100 g Sugar
  • some Fresh mint
  • 100 g Butter
  • some Cocoa powder
  • 6 aluminium pudding tins
  • 2 bowls
  • 1 baking tray
  • 1 electric/handheld mixer
  • 1 knife

Step 2: Prepare tins

Brush the insides of the aluminium pudding tins with soft butter, then spoon in some cocoa powder. Turn the tin in a circular motion and tap until the inside surface is fully covered with the cocoa powder. This will prevent anything sticking later.

Step 3: Chocolate & butter

Place the chocolate and butter in the heat-proof bowl, and place it over a pan of boiling water. Leave it to melt.

Step 4: Eggs

Beat the eggs in a separate bowl. Slowly incorporate sugar. Mix until airy and fluffy.

Step 5: Flour

Sieve the flour into the melted butter-chocolate mixture. Mix until no flour crumbles are seen.

Step 6: Combine

Now add the egg mixture into the chocolate-butter mixture so they are both in the same bowl.

Step 7: Bake

Pour the mixture into the prepared aluminium dishes. Place into the oven for 6 minutes.

Step 8: Serve

Serve with ice cream. Garnish with a sprig of mint and a sprinkle cocoa powder.

Step 9: Done
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Tips & Comments
  1. limegreen87

    This recipe was delicious! I used milk chocolate 48% cocoa instead of dark chocolate and didnt add all of the sugar, so it wasnt too sweet. I baked mine in an oven proof coffee mug as I didnt have any other appropriate sized dishes for the oven.

  2. ramseywanabee

    amazing recipe my wife loves them and amazes your dinner guests..try them there easy to make

  3. miniChef

    This recipe is excellent ! thumbs up

  6. pesto

    recipe was great but timing was out mine took 12 mins ....thanks x

  7. MIDOALRAYES

    CAN WE BE FRINDS MIDOALRAYES@YAHOO.COM

  8. Makraam

    Can't wait to try this. Some of his pronunciation is cringable.. fond ANT but sometimes say fondant (sounds fondint), BANE marie

  9. ilovegoo

    are you sure you can use ramakins? how much longer do you live it in the oven fooooor