Chocolate Fondant

Ingredients

• 200 g Dark chocolate 65‑70 % cocoa (Break into medium‑sized pieces)
• 100 g Unsalted butter (Cut into small dice)
• 3 Eggs (At room temperature)
• 50 g Granulated sugar (Not too much, the chocolate already sweetens enough)
• 30 g All‑purpose flour (Sift before incorporating)

Instructions

1. Prepare the chocolate and butter

   Break the chocolate into pieces and cut the butter into small dice. Place both in the bowl.

   Time: PT2M

2. Melt the chocolate and butter

   Put the bowl in the microwave for 30 s, remove, stir, then repeat until the mixture is smooth and fully melted.

   Time: PT2M

3. Mix eggs and sugar

   In another bowl, whisk the eggs with the sugar until the mixture lightens and becomes frothy.

   Time: PT2M

4. Incorporate the melted chocolate

   Pour the melted chocolate over the egg‑sugar mixture and gently fold with a spatula until homogeneous.

   Time: PT1M

5. Add the flour

   Sift the flour over the mixture and gently fold, lifting the batter to avoid lumps.

   Time: PT1M

6. Preheat the oven

   Preheat the oven to 180 °C while you fill the molds.

   Time: PT5M

   Temperature: 180°C

7. Fill the molds

   Pour the batter into the muffin molds up to two‑thirds of their height.

   Time: PT2M

8. Bake

   Bake for 9 minutes. The top should be set but the centre still slightly trembling.

   Time: PT9M

   Temperature: 180°C

9. Rest and serve

   Let rest for 2 minutes, then unmold carefully and serve immediately, optionally with a scoop of vanilla ice cream.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Dark chocolate 65‑70 % cocoa: Dark chocolate 60 % cocoa
• Instead of Unsalted butter: Margarine
• Instead of Eggs: Organic chicken eggs
• Instead of Granulated sugar: Cane sugar
• Instead of All‑purpose flour: Rice flour (for gluten‑free version)

Equipment Needed

• Microwave
• Glass or stainless steel bowl
• Whisk or fork
• Silicone spatula
• Muffin or silicone ramekin molds
• Oven
• Kitchen scale or measuring cup
• Sieve (optional)

Critical Steps — Do Not Skip

• Melt the chocolate and butter without burning
• Do not over‑bake the fondant; it should remain molten inside

Chef Tips from the Video

• Use 70 % cocoa chocolate for a more intense flavor
• Sift the flour to avoid lumps
• Serve with a pinch of fleur de sel to contrast the sweetness

Troubleshooting

Storage

Refrigerator: Store the fondants in an airtight container for up to 2 days.

Freezer: Can be frozen for 1 month, thaw in the refrigerator then reheat 5 min in the oven.

Room temperature: Consume the same day; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the batter ahead and keep it in the refrigerator for 1 hour before baking
• The molds can be lightly greased to ease unmolding