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Delicious simple chocolate fondant dessert on a plate

Easy Chocolate Fondant

Indulge in this easy, decadent chocolate fondant featuring a warm, gooey center that impresses with its rich flavors and enchanting texture.
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Prep Time 30 minutes
Cook Time 19 minutes
Total Time 49 minutes
Servings: 4 servings
Course: Dessert
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crumble base
  • 45 g Unsalted Butter, Cold & Cubed This will lend a creamy richness to your fondant.
  • 55 g Demerara Sugar or Light Brown Sugar Adds a slight caramel flavor and helps with the texture.
  • 50 g Plain Flour / All-Purpose Flour Provides structure to your fondant.
  • 10 g Cocoa Powder Enhances the chocolate flavor while enriching the color.
  • Pinch Sea Salt Flakes A touch of salt elevates the sweetness and balances flavors.
Main ingredients
  • 165 g Unsalted Butter Adds velvety smoothness to the chocolate mixture.
  • 165 g Dark Chocolate, 70% Cocoa Solids The star of this dessert, delivering intense chocolate flavor.
  • 150 g Whole Eggs Binds the ingredients and helps with the structure.
  • 120 g Caster Sugar Ensures a beautiful sweetness that complements the dark chocolate.
  • 90 g Plain Flour / All-Purpose Flour A secondary addition that contributes to the bake.
  • Pinch Sea Salt Flakes Again, for that perfect flavor balance.
  • 75 g Dark Chocolate, 70% Cocoa Solids, Melted A final touch that deepens the chocolate experience.
  • 4 Dariole Moulds Essential for shaping and baking the fondants to perfection.

Method
 

Preparation
  1. Preheat your oven to 160C/320F Non-Fan Assisted.
  2. In a large bowl or using a stand mixer, combine the cold cubed butter, demerara sugar, plain flour, cocoa powder, and a pinch of sea salt.
  3. Mix until the butter breaks down and the mixture resembles a crumble-like consistency.
  4. Squeeze the mixture between your fingers to combine it into a dough and crumble this dough into chunks, spreading it evenly onto a baking tray.
  5. Bake for 12 minutes and set it aside to cool completely.
  6. Once the crumble has cooled, increase the oven temperature to 200C/390F. Lightly grease your dariole moulds with soft butter and dust with cocoa powder.
  7. In a heat-proof bowl set over a pan of gently simmering water, melt the butter and dark chocolate together, stirring occasionally until smooth.
  8. In another bowl, whisk together the whole eggs, caster sugar, and a pinch of sea salt by hand for about 2 minutes until thick and pale.
  9. Gradually whisk the warm chocolate mixture into the egg mixture until thoroughly combined. Sift in the plain flour and whisk until you have a thick batter.
  10. Fill each dariole mould about ⅘ full with the batter and place the moulds in the fridge for 30 minutes to set.
  11. Spread the melted chocolate onto a silicon mat or baking paper, top with another silicone mat or paper, and place in the freezer for 5 minutes.
  12. Once firm, cut out disks the same size as the dariole moulds, and keep them in the fridge until ready to use.
  13. Remove the fondants from the fridge and bake for around 19 minutes, checking around 12-14 minutes.
  14. Once baked, flip the fondants onto a plate and carefully place a chocolate disc on top. Add a sprinkle of crumble and a dusting of icing sugar before serving warm.

Notes

For extra indulgent flavor, consider adding a teaspoon of espresso powder to the chocolate mixture. Ensure your eggs are at room temperature for a more stable batter. Experiment with flavor infusions such as vanilla or orange zest for a twist.