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Chocolate Fondants

About this dish

160°C Circotherm


100g unsalted butter
100g good quality chocolate (70% or more cocoa solids)
2 large free range egg and 2 egg yolks
100g caster sugar
1 tsp of vanilla bean paste
100g plain flour
 butter and 
20g cocoa powder plus extra for dusting
100ml cream, whipped for serving
seasonal berries
gold leaf (optional)

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Preheat oven to 160°C Circotherm

  1. Butter 4 dariole moulds or ramekins. Dust with cocoa powder and tip out any excess.
  2. Melt the butter and chocolate over a low heat until smooth and well combined. Set aside for 10 mins to cool slightly.
  3. Whisk eggs and egg yolks with vanilla and sugar until voluminous and pale and fluffy.
  4. Sift flour and cocoa.
  5. Combine Chocolate and egg mixture together folding carefully. Then add sifted flour and fold gently with a metal spoon.
  6. Spoon into ramekins and bake in oven for 12 to 13 minutes (no more)
  7. Remove from the oven. Carefully tip out onto serving plates and serve immediately with seasonal berries, cream and gold leaf if using.