Kitchen Craft Episode 24: Chocolate fondants

Can there be anything more dreamy than a homemade chocolate fondant, fresh out of the oven, with that delightful oozing chocolate centre? We don’t think so. And Chef Clem makes it look so easy!


Chocolate fondant

Makes 8 fondants

Prep cooking 10–12 minutes


  • 100 g butter
  • 100 g 70% dark chocolate, broken into chunks
  • 2 free range eggs, plus 2 free range egg yolks
  • 100 g castor or sugar
  • 8 teaspoons Lindt dark chocolate cocoa spread
  • Cocoa to dust, optional
  • Vanilla bean ice cream, to serve


  1. Preheat the oven to 160°C.
  2. Add the butter and chocolate to a bowl placed over a pot of lightly simmering water. Gently melt the butter and stir together with chocolate to form a smooth velvety mixture. Remove from the heat and set aside for 5 minutes to cool.
  3. Combine the eggs and cream in a separate bowl and whisk until the mixture becomes pale in colour and almost doubles in size, becoming aerated and fluffy.
  4. Slowly drizzle the chocolate mixture into the beaten eggs, gently stirring and folding to combine. Add the flour in 2 parts, making sure to incorporate all the flour without any lumps forming.
  5. Prepare your molds or cups by coating it with non-stick kitchen spray. Fill the cups halfway with the chocolate fondant mixture before adding 1 teaspoon of the Lindt spread to the centre; continue to fill the cups with the chocolate fondant batter.
  6. Place the moulds or cups on a tray and bake for 10 minutes or until the sides have set, leaving the centre slightly wobbly. Turn upside down onto a serving dish, releasing the fondant. Dust with cocoa and serve with a large scoop of ice cream.

Not a confident baker?