Jen's Chocolate Fondant - Jen's Kitchen

Jen’s Chocolate Fondant

  • 0 h 30 m
  • 3 servings
  • Easy

My small batch chocolate fondant recipe is perfect for a night when you want your chocolate fix to be lush and relatively quick.

  • 175g dark chocolate pieces
  • 25g butter, soft
  • 75g caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 25g *00* flour

Step 1

Pre-heat the oven to 200°C

Grease three dariole moulds with some butter.  cut a small disk of greaseproof paper and place in the bottom of the greased mould.  Dust with cocoa powder and place on a baking tray.

Melt the chocolate pieces in a bowl over a bain marie of simmering water, ensuring the water does not touch the bottom of the bowl.

Remove to the side to cool while you get on with the rest of the dessert.


Step 2

Beat the sugar with the butter, until well combined.


Step 3

Add the eggs and the vanilla extract. Beat the mixture well.


Step 4

Sieve in the flour, and fold it in gently.  Add in the chocolate and combine gently.

Divide between the three moulds.*

Put in the oven for 14 minutes.

 


Step 5

Remove the tray from the oven.  Leave to rest for 1 minute, then turn out onto a plate. Serve with softly whipped cream.


Step 6

*if you want the dessert can be made ahead to this point and then put in the fridge for up to 6 hours.  Add 4 minutes to the cooking time if cooked straight from the fridge.


Step 1

Pre-heat the oven to 200°C

Grease three dariole moulds with some butter.  cut a small disk of greaseproof paper and place in the bottom of the greased mould.  Dust with cocoa powder and place on a baking tray.

Melt the chocolate pieces in a bowl over a bain marie of simmering water, ensuring the water does not touch the bottom of the bowl.

Remove to the side to cool while you get on with the rest of the dessert.

Step 2

Beat the sugar with the butter, until well combined.

Step 3

Add the eggs and the vanilla extract. Beat the mixture well.

Step 4

Sieve in the flour, and fold it in gently.  Add in the chocolate and combine gently.

Divide between the three moulds.*

Put in the oven for 14 minutes.

 

Step 5

Remove the tray from the oven.  Leave to rest for 1 minute, then turn out onto a plate. Serve with softly whipped cream.

Step 6

*if you want the dessert can be made ahead to this point and then put in the fridge for up to 6 hours.  Add 4 minutes to the cooking time if cooked straight from the fridge.

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