Michael’s chocolate fondant recipe

February 18, 2025 | The Victoria | 1 minute read

This month, The Victoria’s head chef Michael Chamberlain is delighted to share his recipe for oh so moreish chocolate fondant. Enjoy!

Ingredients

187g dark chocolate best quality 70%+
187g butter (we use salted)
2 whole eggs
3 egg yolks
67g caster sugar
180g plain flour

Method

Melt the butter and chocolate together over a Bain Marie.

Whisk the eggs and sugar together.

Add a small amount of the chocolate mix into the egg mix bit by bit until it’s all incorporated.

Add the sifted flour and mix well pour into greased and cocoa dusted dariole moulds (70g) and bake at 180 for 6 mins.

Allow to rest for 30 seconds before turning out and serving.

Delicious served with milk sorbet (ours comes from Danns ice cream) but vanilla ice cream works as well.