A deep chocolatey flavour will have you making these Tom Aikens fondants again and again. This is a quick and easy chocolate fondant recipe to follow, making it perfect for those moments when you're craving chocoholic and sweet

Method
1.
Start with the crème anglaise. Whisk the egg yolks with the sugar and vanilla seeds until pale. Pour the milk and cream into a pan, add the vanilla pod and place on a low heat for 5 minutes to infuse
2.
Remove the vanilla pod and add the milk and cream mixture to the egg yolks and sugar. Whisk well, then return to a pan over a low heat. Cook until the mixture reaches a temperature of 85°C or coats the back of a spoon. Allow to cool and set aside to serve with the chocolate fondants
3.
Butter 6 ramekins and sprinkle the insides with the sugar. Preheat the oven to 200C°/Gas mark 6. Melt the butter and chocolate in a bowl set over a pan of simmering water. Whisk the eggs and the 150g of sugar together for a minute or two in a bowl, then add the flour and the melted chocolate mixture
4.
Pour into the prepared ramekins and bake in the oven for 8-10 minutes - the centres should still be runny. Leave the chocolate fondants to rest for a minute or so before serving
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Chocolate fondant recipe with a sweet white wine

Ingredients

Chocolate fondant

Crème anglaise

Equipment

  1. Thermometer
  2. 6 ramekins

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This gorgeous chocolate fondant recipe is completely easy to make. Tom Aikens shows how this chocolate dessert can be a real treat for you and your guests.

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