Delectable Collectables: Chocolate Fondants

Because who doesn’t love Chocolate Fondants.

This is the perfect recipe to use your Le Creuset Professional Spatula! As it’s heat-resistant, you can use it to stir while you melt the chocolate & butter, and it’s the perfect, flexible size for folding the mixture together.

You can take the silicone head off and pop it in the dishwasher after for easy cleaning, too!

Chocolate Fondants

Servings 4


  • 4 ramekins (measuring about 10cm in diameter)


Chocolate Fondants

  • 100 g butter
  • 120 g dark chocolate
  • 2 eggs
  • 2 egg yolks
  • 120 g caster sugar
  • ½ tsp salt
  • 30 g plain flour

To Serve

  • whipped cream
  • berries


  • Before you start.
    Preheat oven to 200°C. Grease 4 ramekins (see tip.)
  • Melt butter and chocolate.
    In a small pot on low heat. Using your spatula, stir to combine, remove from heat and set aside. Alternatively, melt in microwave for 20 second bursts and stir to combine. 
  • Make fondant batter.
    In a medium bowl, add eggs, egg yolks, sugar and salt. Use an electric beater or whisk to beat until pale and fluffy, about 4 minutes.  
  • Finish fondants.
    Using a spatula, gently fold in the chocolate mixture. Gently fold in the flour, until combined. 
  • Pour into ramekins.
    Divide mixture evenly between ramekins. Bake for 15-17 minutes, until cooked but still gooey in the middle. 
  • Serve.
    Cut around the edge of ramekins and flip each fondant into a bowl, or simply eat straight from the ramekin! Top with a dollop of whipped cream and some fresh berries. 
  • Tip: Cooking times may vary depending on the size of your ramekin, we used 10cm ones. Bigger than this will require less cook time, smaller than this will require more cook time. You can check on your fondants by running a knife down the side and giving it a push to see the liquid run out, you’re looking for a thick, fudgy sauce. If you don’t have ramekins, you could make the whole mix into a brownie. Cook in a small dish (about 20x20cm) for about 20 minutes, depending on your gooey preference. 
  • Tip: To ensure your mixture doesn’t stick to the ramekin, grease with butter first then dust with a little flour and set aside in the fridge until ready to pour in mixture and bake.  

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