Hot Chocolate Fondant
Hot Chocolate Fondant

Hot Chocolate Fondant

PREP: 20 mins
Quite Easy
Serves: 6

Who can resist a chocolate fondant pud with its gooey, chocolatey centre? These can be kept in the fridge until needed. If cooked from chilled, bake for 12 minutes.

Hot Chocolate Fondant
So easy! I was amazed how simple these were to make and the compliments I got from everyone, they are delicious - everyone asked...

Buttery baking spread*


Large eggs, beaten


Vanilla extract


Nescafé® Espresso coffee powder, dissolved in 1tbsp boiling water


Dark chocolate, melted


Plain or Italian 00 flour


Cocoa powder, to dust

*Recipe is based on 70% fat buttery baking spread

You will also need…

6 x 150ml pudding basins

Step 1 of 4

Preheat the oven to 200°C, (180°C for fan ovens), Gas Mark 6. Place a large baking sheet into the oven. Grease the pudding basins, line the bases with a small circle of baking paper and dust each with cocoa powder.

Step 2 of 4

Whisk the buttery baking spread and condensed milk together until pale and creamy (use an electric hand whisk if you have one). Gently whisk in the eggs, a little at a time, followed by the vanilla and coffee mixture. Add the melted chocolate and mix thoroughly, then add the flour and whisk until smooth.

Step 3 of 4

Divide mixture evenly between the pudding basins and bake in the oven for 10 minutes on the hot tray.

Step 4 of 4

To serve, quickly run a knife around the edge of the puddings to un-stick, and turn out onto plates.

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