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Chocolate Fondant
An ultra‑quick chocolate fondant, soft inside and slightly crisp outside. This simplified version uses 65‑70 % cocoa dark chocolate, butter, eggs, sugar and a little flour. Perfect for an improvised dessert or a gourmet dinner.
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Cost Breakdown
Critical Success Points
- • Melt the chocolate and butter without burning
- • Do not over‑bake the fondant; it should remain molten inside
Safety Warnings
- • The chocolate‑butter mixture is very hot after the microwave – handle with care
- • The oven reaches 180 °C – use kitchen gloves
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