How to make chocolate fondant

So you’ve waxed baking and can churn out cookies in your sleep. Ready to take desserts to the next level? Meet the chocolate fondant. Getting that perfectly gooey chocolate centre is a challenge well worth mastering. It’s no wonder they’re one of the most popular contenders in foodie cook offs. Thanks to these nifty dariol moulds and this epic Chocolate Fondant Gift Box, you too can ace the art of fondant.


In case you were pondering the name of this pudding, fondant is the French word for ‘melting’. What you are looking for is the melting, gooey chocolaty centre. Bake on.

Ingredients (makes 4 fondants):

80g dark chocolate, like this Guanaja 70% Valrhona dark chocolate
80g butter, plus extra for greasing
1 extra large egg
2 egg yolks from extra large eggs
70g castor sugar
1 vanilla pod
40g cake flour, plus extra for dusting


1. Melt the chocolate and butter in a double boiler. Once melted, set aside and let it cool.
2. Whisk the egg, egg yolks and sugar together until creamy. Scrape the seeds out of the vanilla pod and add them to the egg mixture.
3. Fold the flour into the egg mixture and then add the melted chocolate and butter, mixing it together well.
4. Brush the dariol moulds with melted butter and dust lightly with flour.
5. Pour the fondant mixture into the moulds and refrigerate for an hour before baking.
6. Heat your oven to 200°C and bake the fondants for 10–12 minutes. Make sure not to overbake as you still want them to be runny on the inside.
7. Remove from the oven, cool for 2 minutes and then turn the fondants out gently.
8. Serve with cream, ice cream, berries or macerated cherries.


Once you’ve perfected the art of chocolate fondant you’ll understand why it has a turn away rate of about, umm zero. So, if you’re looking for a dessert that’s dressed to impress, this decadent little guy is it.


The dariol moulds can also be used for cold sorbets or servings of mousse. Fancy. And this Chocolate Fondant Gift Box might just make the perfect gift for the baker in your life.

Special thanks to Rina Marie van Velden for this delicious recipe.