Hot Chocolate Fondant

Mick Binnington

Mick Binnington

25th August 2017
Mick Binnington

Hot Chocolate Fondant

This is my recipe for hot chocolate fondant from the menu at The Windmill Chatham Green - serves 4


  • 150g 70%dark chocolate
  • 250g unsalted butter
  • 200g egg yolks
  • 150g egg whites
  • 125g caster sugar
  • 50g plain flour
  • Ice cream to serve


First, melt the chocolate and butter together and whisk to combine. In a separate bowl whisk the eggs and sugar until they are pale and fluffy (it's easier to with an electric mixer). Add flour to the egg mixture and combine. , then fold the chocolate mixture into the egg mixture.
Beat rigorously to remove the excess air from the mix and pour into a piping bag or a jug.
Line some metal rings 10cm in diameter and 5cm height with butter and greaseproof paper and pipe the mix to just below the top of the ring.
Bake in the oven at 200°C for six minutes, then remove and allow to sit for a minute. Remove the ring dust with icing sugar if desired and serve with a good quality ice cream.

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