Chocolate fondant is one of the most indulgent desserts you can make at home. It’s rich, chocolatey and perfectly gooey in the middle. What’s not to love?

The Sweetest Thing: Why Chocolate Fondant is the Best

Chocolate fondant is one of my all-time favorite desserts. I love its rich, chocolatey flavor and its smooth, silky texture. When it’s done right, it’s simply heavenly.

I remember the first time I had chocolate fondant. It was at a restaurant and I was instantly hooked. I loved how the chocolate just melted in my mouth and the way the fondant just oozed with flavor. I knew I had to have more.

Since then, I’ve made it my mission to find the best chocolate fondant recipes and to perfect my own. I’ve tried all sorts of variations, from adding different flavors to the mix to using different types of chocolate. And I’ve finally found a recipe that I think is just perfect.

If you’re a fan of chocolate fondant, I urge you to try this recipe. I promise you won’t be disappointed.

A gooey prepare-ahead dessert that’s perfect for entertaining – it’s all a matter of timing… First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.

Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.

In a separate bowl whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, then beat together.

Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter. Tip the fondant batter into a jug, then evenly divide between the moulds.

The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.

Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.

Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.

Starting from the middle of each plate, squeeze a spiral of caramel sauce – do all the plates you need before you go on to the next stage. Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a ‘quenelle’ of ice cream. Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.

Chocolate Fondant Variations: Try These Delicious Recipes!

There are many variations you can try for chocolate fondant. Here are some ideas to get you started:

1. Use different types of chocolate. You can experiment with different percentages of cocoa, or even try using white chocolate or milk chocolate.

2. Add different flavourings. Try adding a dash of coffee, or a handful of chopped nuts or dried fruit.

3. Get creative with the presentation. You can pipe the chocolate fondant into different shapes or use it to decorate cakes or cupcakes.

4. Make it your own. Have fun experimenting and come up with your own unique chocolate fondant recipe.

What is chocolate fondant meaning?

Chocolate fondant is a rich and creamy dessert made from chocolate and cream. It is usually served with a fruit or sauce on top. The word “fondant” comes from the French word for “melting”, which is what happens when you mix chocolate and cream together. Chocolate fondant is a very popular dessert in France, and it is also becoming increasingly popular in other countries.

What is the difference between fondant and lava cake?

Fondant is a type of cake icing made from sugar, water, gelatin, and flavorings. It is used to cover cakes or to make elaborate designs on the surface of cakes. Lava cake is a type of cake that is made with a molten chocolate center. The cake is typically made with a chocolate cake mix and chocolate chips.

Can you put chocolate on fondant?

Chocolate and fondant are two classic ingredients that can be used together to create a delicious and beautiful dessert. While you can simply put chocolate on top of fondant, there are a few things to keep in mind to get the best results.

First, make sure the chocolate is completely smooth. Any bumps or lumps will show through the fondant. Second, if the chocolate is too thick, it will be difficult to spread evenly. Thin the chocolate with a little bit of milk or cream until it is the perfect consistency.

Once the chocolate is ready, spread it over the fondant in an even layer. You can use a spatula or a pastry brush to help spread it out. If you want a marbled effect, you can swirl the chocolate and fondant together.

Allow the chocolate to set before serving or decorating the dessert. You can speed up the process by refrigerating the dessert for a few minutes. Enjoy your delicious and beautiful chocolate and fondant creation!

Where does chocolate fondant come from?

Chocolate fondant is a rich, chocolatey dessert that originated in France. It is made from chocolate, eggs, butter, and sugar, and it is typically served with a chocolate sauce. Chocolate fondant is often compared to chocolate lava cake, but it is actually quite different. For one, chocolate fondant is made with a higher quality chocolate, which gives it a more intense flavor. Additionally, chocolate fondant is usually less sweet than chocolate lava cake, and it has a more dense, fudgy texture.