Chocolate Fondant

Hello Spring!

The first quarter has been very busy and productive so far. We fulfilled our first major order (the creation of a dessert table for a wedding). The wedding booking was a great learning experience and I was able to develop a lot of skills along the way (checkout my Instagram for pictures). There are many exciting times ahead with more clients order to be fulfilled into the summer.

Here is a quick recipe I came up with 2 weeks ago whilst entertaining family. It is very easy but delicate.

Chocolate Fondant

  • Servings: 6
  • Difficulty: Easy
  • Print


  • 100g. Dark Chocolate (chopped)
  • 100g. Butter (cubed)
  • ½tsp.Vanilla extract
  • 3Eggs
  • 50g. Flour
  • 150g Sugar (75g. golden caster sugar; 75g. Dark brown sugar)
  • Cocoa powder for dusting

Lets get started:-

  • Preheat the oven to 180°c and prep your moulds (brush with butter and dust with cocoa powder. This helps to
  • Place butter and dark chocolate in an heatproof bowl, and set over a pan of hot water. ()you can
  • Once the chocolate and butter is melted, allow it to cool slightly for 10-15mins
  • Using a hand whisk, mix in all your ingredients; starting with sugar, eggs, vanilla extract and flour
  • Divide the mixture into 6 tins; place it in the fridge util you are ready to bake
  • Bake for exactly 11mins
  • In order to remove it, run a knife around the edge of each tin and turn over on a saucer.


Lessons Learned:

  • Take timings seriously – If you go over the 11min mark, you won’t get the sauce flowing out and it will be over cooked.
  • The mixture can be frozen for up to a week. you will need to change your baking time to 16mins, if you will be baking directly from the freezer .


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