Jamie drizzling honey on top of a fig tart

Share your review and contribute to our community!

Save and access your favourite recipes and products.

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Cart item

Just Added

View bag
chocolate fondant pudding with raspberries on the side

inspiration

How to make chocolate fondants

November 2, 2017 • In Baking, Dessert, Chocolate

Here’s our step-by-step guide to the perfect chocolate fondants. Take a look at our flavour twists at the bottom of this feature, too.

Firstly, check that your oven temperature is spot-on before these little puds go in. Timing is also crucial, and will be affected by the thickness and depth of your ramekins – use your instincts if yours are bigger or smaller than suggested. If you’re making them for a special occasion, it’s a good idea to make an extra one for back-up. Then, if all goes well, you’ll have a spare (guard it well). Once you’ve mastered the basics, try experimenting with orange, liqueur, berries or caramel.

Here’s our step-by-step guide to the perfect chocolate fondants. Take a look at our flavour twists at the bottom of this feature, too.

CHOCOLATE FONDANTS RECIPE

Serves: 4

Total time: 25 minutes

25g unsalted butter, (at room temperature), plus extra for greasing

175g quality dark chocolate (70%)

75g caster sugar

2 large free-range eggs

25g plain flour

½ teaspoon vanilla extract

Fondants_step_one.jpg

Break up the chocolate and melt in bain marie, then remove from the heat and leave to cool slightly.

Fondants_step_two.jpg
Fondants_step_three.jpg
Fondants_step_four.jpg
Fondant_step_five.jpg

Turn out immediately and tuck in.

TIP: You could also use this recipe to make one large fondant – simply bake in a 400ml ceramic dish for 18 to 20 minutes.

4 FLAVOUR TWISTS

CARAMEL – Freeze 4 teaspoons of dulce de leche or toffee sauce in 4 holes of an ice-cube tray for 2 to 3 hours. When filling the moulds, stop halfway and add the frozen dulce de leche, then continue to fill.

CARAMEL & NUTS – Follow the recipe as for the caramel twist above, and add ½ teaspoon of crushed hazelnuts.

BERRY – Add a few berries, such as raspberries, blackberries or stoned cherries, halfway through filling each mould.

CHOCOLATE ESPRESSO – Add ½ tablespoon of extra flour and 25ml cooled espresso to the batter.

For more chocolate inspiration, take a look at our gorgeous collection of recipes. And check out our selection of brilliant bakes, too.