Easy Chocolate Fondant Recipe For Two
Chocolate fondants made just for two are intimate, indulgent and really easy to make. This chocolate fondant recipe is perfect for a Valentine’s Day dessert, but no sharing required!
Is anyone else like me when out for a Valentine’s meal (or any meal for that matter) – I’m not sharing my dessert!! I don’t mind getting two different desserts and trying a bit of each other’s but I’m not having one between us!
It’s the reason entirely that I created this chocolate fondant recipe made for two people – no sharing required!
For those who love chocolate as much as I do, why not turn that passion into a career? Imagine working in a chocolate factory, surrounded by the rich aroma of cocoa every day. These chocolate factory jobs can be found on the website Jooble, where you can discover a range of opportunities to immerse yourself in the sweet world of chocolate production.
These chocolate fondant puddings are really simple to create. They only take about 10 minutes to make and 12 minutes to cook, although I’d recommend overnight chilling.
The only real skill is in the buttering of the dishes. I’ll explain this below. But no fear, it’s SO easy to do.
Why should I make chocolate fondants?
- Only 5 ingredients are needed!
- Really, really simple to make. Not much skill required
- A lot of satisfaction for little effort put in
- No need to share your Valentine’s Day dessert again!
What fondant moulds do I need?
I used these professional stainless steel mini pudding moulds from John Lewis. They come in a set of four so you could double this recipe and make extra if you like (who ever would disagree with that crazy notion!?)
NOTE: It’s a good idea to have 3 moulds for this recipe as the recipe does make slightly over two, just to allow so you have one to test (and an extra to eat!)
Timings
Prep Time
10 mins plus overnight chilling
Cooktime
12 mins
Total time
22 mins plus overnight chill
Servings
14
Ingredients
- 2 eggs
- 60g caster sugar
- 38g plain flour
- 60g unsalted butter + extra for buttering moulds
- 75g good quality dark chocolate
- Cocoa powder for dusting
How to make Chocolate Fondants
Step 1 – Prep the moulds: Start by buttering and chilling your moulds: Grease the inside of your moulds with soft butter and upward strokes. Chill in the fridge for a few mins. Remove and repeat the greasing. Dust with cocoa powder so it sticks to the butter (tipping the mould helps to distribute) and chill in the fridge until ready to use.
Step 2 – Melt the choc: In a bain marie (a bowl sitting on top of a pan of simmering hot water) melt the chocolate and butter together. Ensure the water doesn’t splash on the chocolate in any way or else it may seize. Leave to cool slightly.
Step 3 – The fondant batter & overnight chill: Whisk the eggs and sugar together until light, fluffy and pale. I used a stand mixer for this. Fold the chocolate into the eggs and whisk to combine. Sieve in the flour and fold in. Pour into your moulds carefully and chill overnight (or at least a couple of hours).
Step 4 – Bake: When ready to bake, pre-heat your oven to 200°c and place your fondants on a baking tray. Place in the oven and bake for 10-12 minutes or until starting to come away from the edge of the mould and appear firm but still a bit wobbly in the middle.
Step 5 – Serve: Remove from the oven and leave to stand for a minute. Carefully flip on to a plate. Run a knife around the edge of the moulds if you’re having trouble removing them. Dust with more cocoa powder and serve!
Chocolate Fondants step-by-step
Equipment Needed
- Chocolate fondant moulds x 3
- Mixing bowl
- Saucepan and medium bowl for Bain Marie
- Whisk
- Stand mixer with whisk attachment (or an extra whisk if not)
- Spatula
How do I butter my moulds?
Just remember this: Butter. Chill. Butter. Cocoa. Chill.
It’s really that easy. Make sure your butter is soft before starting. Using upwards strokes, wipe on the butter (I always use a piece of butter wrapping to do this – anyone else?) Chill in the fridge for a few minutes. Repeat again but before chilling this time, dust on some cocoa powder. Chill again until needed.
Frequently asked Questions!
Is this fondant recipe suitable for vegans?
Unfortunately not as it contains eggs and butter. I’m going to pass you over to The Minimalist Baker as her recipe for Vegan Chocolate Lava Cakes looks really good. There would be too many changes to make to mine if I started suggesting alternatives.. I would may as well write a whole separate recipe!
Are chocolate fondants gluten-free?
You can easily make them gluten-free by changing the flour to gluten-free plain flour. You could also use rice flour. The only thing I can think that will happen is their structure may not be as good. Worth a try though.
Can I use milk chocolate?
One of my first tests for this recipe was using milk chocolate. Personally I found it too sweet. However if you love the sweet stuff and would prefer milk, then go for it!
How do you know when chocolate fondants are cooked?
In my experience, they’ll start coming away from the mould and will feel wobbly. This will guarantee a gooey chocolate centre. You’ll want to serve straight away as they’ll continue cooking in the mould once you remove from the oven.
Tips
Struggling to get your fondants out of their moulds? Ease a small knife around the edges of the mould and tip out on to your serving plate. You can tap the top a bit but please do be careful!
Chocolate Fondants for Two
Ingredients
- 2 eggs
- 60 g caster sugar
- 38 g plain flour
- 60 g unsalted butter
- 75 g good quality dark chocolate
- Cocoa powder for dusting
Instructions
- Start by buttering and chilling your moulds: Grease the inside of your moulds with soft butter and upward strokes. Chill in the fridge for a few mins. Remove and repeat the greasing. Dust with cocoa powder so it sticks to the butter (tipping the mould helps to distribute) and chill in the fridge until ready to use.
- In a bain marie (a bowl sitting on top of a pan of simmering hot water) melt the chocolate and butter together. Ensure the water doesn't splash on the chocolate in any way or else it may seize. Leave to cool slightly.
- Whisk the eggs and sugar together until light, fluffy and pale. I used a stand mixer for this.
- Fold the chocolate into the eggs and whisk to combine. Sieve in the flour and fold in. Pour into your moulds carefully and chill overnight (or at least a couple of hours).
- When ready to bake, pre-heat your oven to 200°c and place your fondants on a baking tray. Place in the oven and bake for 10-12 minutes or until starting to come away from the edge of the mould and appear firm but still a bit wobbly in the middle.
- Remove from the oven and leave to stand for a minute. Carefully flip on to a plate. Run a knife around the edge of the moulds if you're having trouble removing them. Dust with more cocoa powder and serve!
Notes
More Dessert Recipes –
Easy Strawberry Millefeuille
Chilli Chocolate Pavlova
No-Bake M&M Cheesecake
S’mores Chocolate Chip Skillet Cookie