Hot chocolate fondant with poached strawberries and mint leaves

John Barton

John Barton

20th January 2012
John Barton

Hot chocolate fondant with poached strawberries and mint leaves

my dessert for valentines dinner


  • 25g butter
  • 4 tbsp cocoa powder
  • Chocolate Fondants
  • 50g butter
  • 50g dark chocolate
  • 2 free range eggs
  • 140g caster sugar
  • 1 tbsp plain flour
  • Poached strawberries
  • 250g strawberries
  • 100ml white wine
  • 3 tbsp caster sugar
  • 2 fresh mint sprigs


Preheat the oven to 200C/400F/Gas 6

Grease the bases and sides of two ramekins with 25g butter. Sprinkle two tablespoons of the cocoa powder around the sides of the ramekins, shake out excess.

For the chocolate fondants, place the butter and chocolate into a bowl and place over a saucepan of simmering water, and melt until smooth.

Crack the eggs into a large bowl and add the sugar, whisk until light and fluffy. Carefully fold in the flour and remaining cocoa powder.

Fold in the melted chocolate and butter into the egg mix then pour into the ramekins. Place on a baking sheet and bake in the oven for 7-8 minutes or until just set.

For the poached strawberries, put the strawberries into a saucepan with the wine and sugar. Gently simmer for 3-4 minutes

To serve, tip the hot chocolate fondants upside down onto two serving plates and carefully remove the ramekins.

Spoon the strawberries around the fondants, garnish with the fresh mint sprigs

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