Homemade PHIC chocolate fondant recipe

Homemade PHIC chocolate fondant recipe

Chef Nadine’s latest recipe created especially for a pairing with our Madagascan Vanilla

Treat your friends, family or even just yourself to this delicious dessert pairing and share your results on Instagram and FB with #MeAndPaulAtHome

Recipe for Chocolate Fondant


50g melted butter (for brushing moulds)

200g dark chocolate

200g unsalted butter

200g caster sugar

4 eggs & 4 egg yolks

200g plain sugar

Cocoa powder for dusting

Caramel for decorating (optional)

homemade chocolate fondant, recipe

  1. Pre-heat oven to 200C.
  2. Start by prepping the utensils – brush melted butter inside moulds then place them  in the fridge/freezer to cool for approximately 10 min.
  3. Place cocoa powder in moulds until they’re coated. Tap any excess cocoa out and repeat until all moulds are coated.
  4. Place a bowl over pan of simmering water. Melt chocolate and butter in the bowl. Remove bowl from the heat and stir until smooth. Leave to cool for 10 minutes.
  5. In a separate bowl, whisk egg and yolks together with sugar, until thick and pale. Sift the flour into the eggs and beat together.
  6. Pour melted chocolate into egg mixture in thirds, beating well between each pour until all the chocolate has been added. The mixture will now look like loose cake batter. It’s important that the consistency is right here.
  7. Divide the batter into the moulds.
  8. Leave the moulds in the fridge to chill for 10 minutes.
  9. Place fondants onto baking tray and cook for 10-12 minutes until the tops have formed a crust and they are starting to come away form the sides of the mould. Remove from the oven and leave to sit for 1 minute before turning out.
  10. To loosen fondants gently move the tops away from the moulds with a knife.
  11. You can choose to serve the chocolate fondant in the mould or you can remove the fondant from the mould completely.
  12. Add a scoop of PHIC Madagascan Vanilla ice-cream on top of the fondant.
  13. Dust with cocoa powder and decorate the plate with melted caramel (if desired).
  14. Indulge.

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