Chocolate fondant

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 something chocoholic and sweet.

First published in 2015

Ingredients

Metric

Imperial

Chocolate fondant

Crème anglaise

  • 4 egg yolks
  • 150g of sugar
  • 1 vanilla pod, split and seeds scraped out
  • 200ml of milk
  • 200ml of cream

Equipment

  • 6 ramekins
  • Thermometer

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
  • 4 egg yolks
  • 150g of sugar
  • 1 vanilla pod
  • 200ml of milk
  • 200ml of cream
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
First published in 2015

Tom Aikens is one of the most creative and talented chefs Britain has ever seen, with a restaurant empire to match.

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