How to Make Chocolate Fondant

Three Methods:Preparing EffectivelyMaking and Baking Your BatterVariations

This is a treat for chocolate lovers of the highest order. It is meant to be served completely warm, so that the inside stays nice and gooey, so timing, here, is everything. Note that, as a baking recipe, the ingredients are usually listed in weights, rather than measurements, as this leads to a more precise cooking technique.


  • 3 eggs, + 1 egg yolk
  • 3 ½ oz (103 ml) dark chocolate
  • 1 2⁄3 oz (50 ml) plain flour
  • 3 ½ oz (103 ml) sugar
  • 3 ½ oz (103 ml) butter, plus more for greasing
  • 1/2 cup unsweetened cocoa powder

Method 1
Preparing Effectively

  1. Image titled Make Chocolate Fondant Step 1
    Melt some butter and heavily grease your pudding cups or a muffin tin, then freeze. Note that this butter is in addition to the 3 ½ oz in the recipe. Use a brush to completely coat the inside of the tins you'll be using to bake.
    • The tins for a fondant are usually 2-3" deep, but you can use whatever size ramekin you'd like, so long as it isn't as big as a full cake or pie plate!
  2. Image titled Make Chocolate Fondant Step 2
    After freezing the melted butter for 10 minutes, remove and reapply more melted butter. This ensures that you have a nice, even coating that prevents the puddings from sticking. Fondants are slightly undercooked (on purpose), and thus prone to sticking if you don't take these steps.
  3. Image titled Make Chocolate Fondant Step 3
    Immediately after adding the melted butter, dust each tin liberally with cocoa powder. You want the entire inside tin coated with a nice dusting of cocoa. Tilt and tip the pans around to get it everywhere, then dump out any excess that hasn't stuck.
  4. Image titled Make Chocolate Fondant Step 4
    Pre-heat the oven to 180C/350F. You want a nice, medium temperature. This ensure the outsides cook firmly, but the inside stays cool enough to remain gooey and delicious.
  5. Image titled Make Chocolate Fondant Step 5
    Bring a wide saucepot filled with 1" of water to a boil slowly. This is the beginning of your double boiler, a quickly made device used to indirectly heat up chocolate so it doesn't burn. The boiling water, not the heat from the stove, provides a gentler, more even heat.[1]

Method 2
Making and Baking Your Batter

  1. Image titled Make Chocolate Fondant Step 6
    Beat the eggs in a separate bowl with the sugar. Beat the eggs lightly, until liquid, then start adding the sugar slowly. Use a whisk or electric mixer to whip the eggs and sugar until they are light and fluffy, starting to hold their shape slightly. They should leave a trail when you pull your whisk out of the mixture.
  2. Image titled Make Chocolate Fondant Step 7
    Place the chocolate and butter in the heat-proof bowl or saucepot. It needs to be small enough to fit into your double-boiler, and it should have a handle to help you grip and stir it.
  3. Image titled Make Chocolate Fondant Step 8
    Melt the chocolate and butter together, without smoothing, in the double boiler. Place the pot in your double boiler and leave it there. Lower the heat to medium-low and watch it until it is melted, but not mixed. Do not stir.[2]
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    Remove the melted mixture from heat and stir until well mixed. This should happen quickly, forming a silky smooth chocolate sauce. Let it cool for 5-10 minutes. It doesn't need to be cold, but it definitely shouldn't be hot.[3]
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    Beat the cooled chocolate mixture into the egg mixture. Pour the mixture slowly into the eggs, keeping the beater going the entire time. Keep mixing until everyone is one consistent liquid.
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    Slowly add the flour and a pinch of salt, folding it in with a rubber spatula. When overworked, flour gets tough, so skip the mixer and just fold it in buy hand, working from the outside of the bowl inwards. Flour will give your fondant it's body and slightly thickens up the inside "sauce."
    • Make sure the flour is sifted, or free of chunks. If you don't have a sifter, simply whisk it with a fork before adding.[4]
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    Pour your batter into the prepared pudding molds. Leave about 1/4 inch between the top of your tin and the pour line -- just shy of the very top. If you have any left over mixture, refrigerate it while you prepare more tins.
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    Refrigerate or freeze the tin filled with batter for 15-30 minutes. Cooling the batter will keep the center from cooking too quickly. If you want more cake-like fondants, you can skip this step. However, the dish will almost always come out cleaner, with a better texture, if you chill the batter first.
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    Cook the fondants for 7-9 minutes. When done, they will have a nice, firm cake appearance, and they should come out of the pan cleanly with a butter knife. Serve hot, turning them out immediately after the come out of the oven. A dollop of whipped cream or vanilla ice cream will be heavenly.[5]
    • If you use wider dishes, you'll need longer cooking times! A 3" wide, deeper dish may take up to 10-12 minutes.
    • A good indicator of "doneness" is when the edges of the cake start to pull away from the edges of the pan(s).[6]

Method 3

  1. Image titled Make Chocolate Fondant Step 15
    Add more egg yolks, and less full eggs, to get a richer cake. Egg yolks hold the bit of fat and protein that gives the dish it's rich, filling flavor. If you're feeling extra decadent, go nuts with a bit more yolk and a little less white.
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    Whip some extracts into the batter to give it a punch of flavor. Most commonly, you'd add a teaspoon or two of vanilla extract, though there are other options. Add any of the following along with the flour, after most of it is incorporated:
    • Vanilla extract
    • Almond
    • Mint or peppermint
    • Hazelnut[7]
  3. Image titled Make Chocolate Fondant Step 17
    Try a splash of liquor for bit of bite and flavor depth. Fondants go wonderfully with a fruity or cocoa liquor -- any flavor that would go well with chocolate. Simply fold in 2 tablespoons of your favorite liquor after the flour goes in, then bake like normal. Some ideas include:
    • Chocolate, current, black raspberry, or cherry liquors
    • Coffee spirits or liquors
    • Tia Maria, Cointreau, and other specialty liquors.[8]
  4. Image titled Make Chocolate Fondant Step 18
    Experiment with other forms of chocolate. While most people need some dark chocolate to offset the sweetness of the sugar, you can mix and match milk, dark, and even white chocolate to find your favorite fondant. Simply add whatever chocolate you desire in place of the dark, and melt like normal.
    • Want to hide some "crunch" in your fondants? Add some chocolate chips, of any type, to the cooled batter right before it goes in the oven. A fun-sized candy bar, though decadent, works well too.
  5. Image titled Make Chocolate Fondant Step 19
    Add an extra "core" to your fondant to increase the depth inside the dish. If you want a little more than chocolate to ooze out of your fondant, you have a few excellent choices. To make them, simply freeze the liquids like ice cubes, then plop the cube into the center of your batter by pouring half in the dish, adding the cube, then covering with batter. Try out:
    • Frozen peanut butter
    • Frozen caramel sauce
    • Frozen jelly (such as raspberry, which pairs well with the dark chocolate_
    • Frozen chocolate sauce (like a white chocolate center)[9]


  • Timing, here, is everything -- they must be served hot. The good news is that you can freeze or chill the batter for a few hours, if need by, though the cooking time may increase slightly.

Article Info

Categories: Frosting Icing and Fondant