How To Make A Perfect Chocolate Fondants

You can’t get more irresistibly delectable than a Chocolate Fondant!

Our amazing Group Executive Chef Jason Wardill has created a fantastic Chocolate Fondant recipe to celebrate World Chocolate Day (7th July)!

Print Recipe off Here

Chocolate Fondants

Makes 6 individual puddings

Recipe by Jason Wardill, Group Executive Chef,
Provenance Inns & Hotels

Ingredients

180g chocolate – good quality
180g butter
72g sugar
72g flour
3 eggs

Chocolate Fondants

Makes 6 individual puddings

Recipe by Jason Wardill, Group Executive Chef,
Provenance Inns & Hotels

ngredients

180g chocolate – good quality
180g butter
72g sugar
72g flour
3 eggs

Method

Butter moulds and dust with cocoa then place in fridge to set.

Melt the chocolate and butter in a bowl over a pan of water. While this is melting, whisk the eggs and sugar together until pale and thick. Once the chocolate has melted, fold in the chocolate mix to the eggs. Sieve the flour and fold into the mix.

Divide into moulds and set aside until required.

Bake the mixture at 180°C for 10-12 minutes depending on oven and mould size. Allow to sit for 1 minute then turn out and serve with a scoop of vanilla ice cream or whatever your preference might be!