Gourmet Chocolate Fondant

Ingredients

• 3 units Eggs (at room temperature)
• 120 g Granulated sugar
• 50 g All-purpose flour
• 140 g 70% cocoa dark chocolate (cut into pieces)
• 120 g Unsalted butter (cut into cubes, at room temperature)
• 40 g Milk chocolate (cut into pieces)
• 3 g Fleur de sel (a small pinch)
• 1 tbsp Vegetable oil (or melted butter) (to grease the mold)

Instructions

1. Melt butter and chocolates

   In the bain‑marie bowl, place the cubed butter, the dark chocolate and the milk chocolate. Heat over low heat, stirring regularly until the mixture is completely smooth and homogeneous.

   Time: PT5M

2. Mix eggs and sugar

   In a large bowl, crack the 3 eggs at room temperature, add the granulated sugar and whisk until a homogeneous mixture is obtained (no need to blanch).

   Time: PT2M

3. Incorporate the hot chocolate

   Pour the still‑warm butter‑chocolate mixture over the eggs‑sugar and whisk quickly to fully incorporate it.

   Time: PT1M

4. Add flour and fleur de sel

   Sift the flour over the mixture then add the fleur de sel. Gently fold with the spatula until the powders disappear completely.

   Time: PT2M

5. Grease the mold

   Brush the 20 cm silicone mold with a thin layer of vegetable oil (or melted butter) using a brush or a paper towel.

   Time: PT1M

6. Pour the batter

   Transfer the batter into the prepared mold, smoothing the surface slightly with the spatula.

   Time: PT1M

7. Bake

   Place the mold in a preheated oven at 160 °C and bake for 20 minutes. Adjust to 20‑25 minutes depending on your oven’s power to achieve a still‑molten center.

   Time: PT20M

   Temperature: 160°C

8. Cool slightly

   Remove the fondant from the oven and let rest for 5 minutes at room temperature so the center stabilizes before unmolding.

   Time: PT5M

9. Unmold and serve

   Place a large plate over the mold, flip firmly, then remove the mold. Serve warm, optionally accompanied by vanilla custard sauce or a scoop of ice cream.

   Time: PT1M

Nutrition Facts

Calories

312

Protein

5 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Granulated sugar: cane sugar
• Instead of All-purpose flour: whole wheat flour
• Instead of 70% cocoa dark chocolate: 60% dark chocolate
• Instead of Unsalted butter: semi-salted butter
• Instead of Milk chocolate: white chocolate (reduce sugar)
• Instead of Fleur de sel: semi-salted butter
• Instead of Vegetable oil (or melted butter): melted butter

Equipment Needed

• Bain‑marie (pot + heat‑proof bowl)
• Silicone spatula
• Hand whisk
• Mixing bowl (ceramic or glass)
• Sieve or fine strainer
• 20 cm diameter silicone mold
• Oven
• Baking sheet or rack
• Serving plate

Critical Steps — Do Not Skip

• Melt the butter and chocolate over low heat to avoid burning the chocolate
• Do not over‑bake the fondant to keep the center liquid
• Grease the mold properly to facilitate unmolding

Chef Tips from the Video

• Use high‑quality chocolate (minimum 70%) for an intense flavor
• Add the fleur de sel just before the flour for even distribution
• Serve immediately after unmolding to enjoy the molten center

Troubleshooting

Storage

Refrigerator: Store the fondant in an airtight container 2‑3 days. Warm slightly before serving.

Freezer: Wrap individually in plastic film then place in a freezer bag. Keeps up to 1 month. Defrost in the refrigerator then reheat.

Room temperature: Consume the same day; the fondant dries quickly at room temperature.

Make-Ahead Tips

• Prepare the batter the day before and keep it refrigerated; bake the same day for a consistently molten fondant
• Portions can be frozen once baked, then reheated in the oven at 150 °C for 10 minutes