Latest recipes

Hot chocolate fondants recipe

Hot chocolate fondants recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Dessert
  • Chocolate desserts

Hot chocolate fondant, nice and gooey on the inside, would be extra yummy with vanilla ice cream. Serves 3 to 4 in small ramekins.

London, England, UK

1 person made this

IngredientsServes: 3

  • cocoa powder, to dust
  • 50g good quality bitter chocolate (minimum 70% cocoa solids), in pieces
  • 50g unsalted butter
  • 1 free range egg
  • 1 free range egg yolk
  • 60g caster sugar
  • 50g plain flour, sifted
  • creme fraiche or vanilla ice cream to serve

MethodPrep:15min ›Cook:12min ›Ready in:27min

  1. Preheat oven to 160 C / Gas 3.
  2. Grease 3 to 4 ramekins (about 7.5cm in diameter), then dust liberally with cocoa powder, shaking out any excess.
  3. Slowly melt the chocolate and butter in a small bowl set over a pan of barely simmering water, then take off the heat and stir until smooth.
  4. Using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture. Fold in the flour. Divide the chocolate mixture between the ramekins.
  5. Bake for 12 minutes. Serve with cream or ice cream.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

  • 100g classic 74% dark chocolate
  • 15g unsalted butter, plus extra for greasing
  • ½ tsp cocoa powder
  • 50g caster sugar, plus extra ½ tsp
  • 1 egg and 1 egg yolk
  • 15g plain flour
  • ½ tsp smoked salt (or sea salt flakes, see Tip below)

Perfect with:

Each serving contains




of the reference intake
Carbohydrate 52g Protein 10.4g Fibre 5.5g

  • 85g/3oz caster sugar
  • 150g/6oz butter, chopped, plus extra for greasing
  • 150g/6oz dark chocolate (70% cocoa solids), roughly chopped
  • 3 free-range egg yolks
  • 3 whole free-range eggs
  • 1 tbsp plain flour , to serve (optional)

Preheat the oven to 180C/350F/Gas 4. Grease 4 small dariole moulds or individual pudding basins.

Place the sugar, butter and chocolate into a heatproof bowl over a pan of simmering water.

Heat very gently until the butter and chocolate have melted, then remove from the heat.

Whisk together until combined.

Add the egg yolks and whole eggs and beat well.

Pour into the dariole moulds or pudding basins and place in the fridge to chill for at least 20-25 minutes.

Remove from the fridge and place onto a baking tray. Put straight into the oven and cook for 8-9 minutes.

Allow to rest for a minute or two, then turn out onto individual serving plates.

Chef’s secret: Hot Chocolate Fondant Recipe

As we all get creative in the kitchen, why not try a chef’s secret delicious dessert recipe? Dean Cole, Head Pastry Chef at The Belfry Hotel & Resort has shared his hot chocolate fondant recipe to make six gooey and rich fondants so you can make hotel quality food at home.


  • 140g 85% dark chocolate
  • 125g Unsalted butter
  • 4 Large eggs
  • 120g Caster sugar
  • 75g Plain flour
  • Butter
  • Cocoa powder
  • Melt 140g of dark chocolate with a 125g unsalted butter over a pan of hot water
  • Once melted remove from the pan, add two eggs, and whisk the mixture
  • Add the last two eggs and continue to whisk the mixture before adding 120g of caster sugar. Continue to stir the chocolate mixture
  • Add 75g of plain flour and stir the mix until smooth
  • Lightly butter your moulds and coat with cocoa powder before transferring the mix (approx. 120g)
  • Place the filled moulds on a tray and bake for eight minutes at 180֯C
  • After eight minutes, remove from the oven and leave it to rest for two minutes
  • Serve as desired. We recommend serving with berries and whipped cream or ice cream

Love this hot chocolate fondant recipe? Also Read:

Related Video

I think the liqueur just givs it that extra zing a bit too much becoz u knw ur gonna want sumthing moderate sumthing come si come sa but if its prefered that way by the person making it then so be it, but to be quite honest i wud make this agen but WITHOUT the liqueur so that it can be a dessert that every1 can eat nd enjoy

After looking at several recipes this one stood out as quick and easy. I made it for the first time for a small dinner party of four, and it turned out perfectly. Like a previous poster suggested, I had all ingredients prepped and just threw them in the oven while guests chatted after dinner. A perfect fondant: "lava cake", oozing in the center, drawing oohs and aaahs as it should. I served them with vanilla whipped cream I had made earlier and sliced strawberries tossed with a bit of fine sugar. The tart strawberries do go well with the rich chocolate. It tastes marvelous even cooked to solid though, which is a "mistake" I made making it again the next day. That day I served it with Cherry Garcia. :)

This recipe yields a very dense and rich fondant. Similar to the previous poster from San Francisco, I substituted Tia Maria with Kahlúa.The next time I make this, Iɽ prefer to pair it with something sour (perhaps a quenelle of mango sorbet and some fresh berries) to balance off the rich chocolate texture.

I prepped these ahead and placed them in the refrigerator, on a tray covered with wrap. Right as we sat down to dinner, I slipped them into the oven. They did have to bake longer, since they were so cold, probably about 4 - 5 minutes longer than the recipe calls for (I wasted one because I turned it out after 12 minutes and it was uncooked and runny). I used Kahlua as I didn't have Tia Maria. Served with whipped cream and chocolate shavings. All my guests loved it. Will make again.

I disagree with the previous poster. It's not necessary to make every dish ahead. It would be simple to have the ingredients prepped and measured. This serves 4 and as part of such an intimate dinner party would be easy to excuse oneself for 10 minutes or have the guests in the kitchen enjoying wine or an after dinner drink while having something fresh and wonderful prepared for them.

In his article he preaches to prep ahead. So how does this keep your dinner party simple with prep ahead dishes? I've used similar recipes and possibly you could freeze it and bake it off, or maybe it can hold in the fridge and be prepped that am, but Ramsay leaves us in the dark. Too bad. Use the chocolate whiskey souffle recipe on this site instead. You can freeze them up to a week ahead and put them in the oven when you sit down to dinner. Now that's stress-free.

Recipe Summary

  • ¼ cup butter
  • 1 (16 ounce) package miniature marshmallows
  • ¼ cup water
  • 1 teaspoon vanilla extract
  • 2 pounds confectioners' sugar, divided

Place the butter in a shallow bowl, and set aside.

Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.

Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.

Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.

How to Make the Best Hot Chocolate

This decadent winter treat is more dessert than drink.

If you&aposve grown accustomed to lackluster hot chocolate made from ripping open an envelope of powder and pouring it into a cup of hot water, I&aposm here to tell you that real hot chocolate awaits. And it&aposs just as easy to make. Rich, thick, and velvety smooth, hot chocolate is made using a few simple ingredients that make all the difference. If the weather outside is frightful, warm up with a cozy cup of homemade hot chocolate (not to be confused with hot cocoa, more on that later). Read on to learn how to make the best hot chocolate from scratch.

  • 1 tsp good quality cocoa powder, sifted, plus extra to decorate
  • 50g/1¾oz unsalted butter, plus extra for greasing
  • 50g/1¾oz dark chocolate (minimum 70% cocoa solids), broken into pieces
  • 70g/2½oz golden caster sugar
  • 1 large free-range egg
  • 1 large egg yolk
  • 50g/1¾oz plain flour or cream, to serve

Grease four 7.5cm/3in metal mini pudding basins, ramekins or dariole moulds with butter. Dust the inside of each dish with the cocoa powder and then shake out any excess. Place the dishes on a baking tray.

Melt the butter and chocolate in a heatproof bowl set over a saucepan of gently simmering water or in the microwave for about 1 minute (microwave ovens vary so you may need more or less time). Stir until smooth then set aside while the cake mixture is made.

In a separate bowl, beat the sugar, egg and egg yolk with a metal whisk or an electric hand-held whisk for 2–3 minutes, or until pale and thick. Stir in the melted chocolate mixture and then fold in the flour until well combined.

Divide the mixture between the prepared dishes and chill in the fridge on the baking tray for 10 minutes. Preheat the oven to 190C/170C Fan/Gas 5.

Bake the puddings for 10–12 minutes, or until the puddings have risen and the tops have just formed a crust. Remove the fondants from the oven and, holding with oven gloves, turn out onto four plates. Sprinkle with a little more sifted cocoa powder and serve immediately with ice cream or cream.

1. Preheat the oven to 200°C (400°F/Gas 6). Lightly butter four 100ml (31∕2 fl oz) ramekins, or other individual baking dishes no bigger than 150ml (5fl oz) each. Put 1 tsp caster sugar into each ramekin, and tilt and rotate to coat the bottom and sides evenly.

2. Place the butter and chocolate in a heatproof bowl and set it over a pan of barely simmering water to melt as shown below. Set aside.

3. Beat the remaining sugar with the eggs, then mix in the flour. Fold the melted chocolate into the egg mixture. Spoon into the ramekins. Bake for 10–12 minutes or until risen. Dust with icing sugar and serve immediately.

Put the chopped chocolate in a heatproof bowl set over a pan of steaming hot water the base of the bowl must not touch the water. Allow the chocolate to soften and remove the bowl from the pan of water. Stir the chocolate with a wooden spoon until smooth.


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

  1. Preheat the oven to 200ºC/400ºF/gas 6. Place a baking sheet in the oven to heat up, and grease 4 x 160ml ramekins.
  2. Break up the chocolate and melt in bain marie , then remove from the heat and leave to cool slightly.
  3. Cream the butter and sugar together until pale and fluffy, then beat in the eggs, one at a time.
  4. Stir in the flour until just combined, then gently mix in the melted chocolate – the mixture should thicken quite a bit.
  5. Add the vanilla and a pinch of sea salt.
  6. Divide between the moulds and bake on the preheated baking sheet for 8 minutes.
  7. 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.


  1. 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.
  2. CARAMEL & NUTS – Follow the recipe as for the caramel twist above, and add ½ teaspoon of crushed hazelnuts.
  3. BERRY – Add a few berries, such as raspberries, blackberries or stoned cherries, halfway through filling each mould.
  4. 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.


  1. Heathdene

    you have been mistaken, probable?

  2. Roddric

    And where is the logic?

  3. Achelous

    This exception can be said: i)

  4. Zolojinn

    the question not bad

  5. Kajijind

    I think, that you are mistaken. I can defend the position. Write to me in PM.

  6. Melwas

    I suggest you visit the site with a huge number of articles on the topic that interests you.

Write a message