Chocolate Fondant Mistakes You Must Avoid Now

yommyrecipes

Master the art of chocolate fondant—rich, molten, and foolproof. Perfect for impressing guests or satisfying your sweet cravings

Prep Time 15

Cook Time 12

Total Time 27

Course Breakfast

Cuisine French

Servings 4 fondants

Calories 320 kcal

Dark Chocolate 70% cocoa: 200g. This is the star of the show, so choose a high-quality chocolate for the best flavor and texture.
Unsalted Butter: 100g plus extra for greasing. Butter adds richness and helps achieve that perfect melt-in-your-mouth consistency.
Granulated Sugar: 100g. Just enough sweetness to balance the bitterness of the dark chocolate.
Eggs: 2 large eggs plus 2 egg yolks. The extra yolks give the fondant its luxurious velvety texture.
All-Purpose Flour: 50g. A small amount helps stabilize the fondant without making it cakey.
Cocoa Powder: For dusting the ramekins. This prevents sticking and adds a subtle chocolatey depth.

If you’re feeling adventurous you can swap out the dark chocolate for milk chocolate or add a splash of vanilla extract, orange zest, or even a pinch of chili for a unique twist.
Gather your ingredients and let’s move on to the fun part—bringing this chocolatey masterpiece to life

Generously grease your ramekins with butter, making sure to cover every inch.
Dust the insides with cocoa powder, tapping out any excess. This step is your insurance policy against sticking and ensures a clean release.

In a heatproof bowl, combine the dark chocolate and unsalted butter.
Melt them together using a double boiler or microwave in 20-second bursts, stirring until smooth and glossy. Let it cool slightly—this prevents the eggs from cooking when mixed in.
Pro Tip: If using a microwave, stir frequently to avoid overheating, which can cause the chocolate to seize.

In a separate bowl, whisk the eggs, egg yolks, and sugar until the mixture is pale, slightly frothy, and has a ribbon-like consistency. This adds air, giving your fondant a light, delicate texture.

Gradually fold the melted chocolate mixture into the egg mixture, stirring gently until fully combined.
Sift in the flour and fold it in until just incorporated. Overmixing can make the fondant dense, so a light hand is key here.

Divide the batter evenly among the prepared ramekins, filling them about three-quarters full.
Bake in a preheated oven at 180°C (350°F) for 10–12 minutes. The edges should be set, but the center should still jiggle slightly when you gently shake the ramekin.
Pro Tip: Baking time is critical—overbaking will give you a cake, not a fondant! Start checking at the 10-minute mark to avoid disappointment.

Let the fondants cool for 1–2 minutes, then run a knife around the edges to loosen them.
Invert each ramekin onto a plate, tap gently, and lift to reveal your masterpiece. The fondant should slide out smoothly, revealing its molten center.

Nutrition Information (Per Serving)

Keyword Chocolate Fondant