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Chocolate Fondant with Lindt Lindor
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Chocolate Fondant with Lindt Lindor

A delicious recipe for classic chocolate fondant with a Lindt Lindor to enhance the molten chocolate middle.

Prep Time
15 mins
Cook Time
16 mins
Servings: 4 - 6
Course: Dessert
Cuisine: French

Ingredients

  • 200 grams dark chocolate chopped, good quality, 70% cocoa solids
  • 100 grams butter salted
  • 1 tsp instant coffee granules or ½ tsp espresso powder, good quality
  • 2 egg free-range
  • 2 egg free-range, yolks
  • 110 grams caster sugar 1/2 cup
  • ¼ cup flour
  • 4 white chocolate 3 per fondant, or milk chocolate; Lindt Lindor balls or 12 squares from slab
  • cocoa powder for dusting

Instructions

    Cup of Yum
  1. Preheat your oven to 200C / 400F and grease your 4 dariole moulds or ramekins (with aprox capacity of 250ml / 1 cup).
  2. In a small pot melt the butter, coffee and chocolate until smooth.
  3. While that is melting, using an electric beater, whisk the eggs, egg yolks and sugar until pale and fluffy – about 5 minutes.
  4. Add the collocate mixture and flour and briefly mix until well combined.
  5. Divide the mixture evenly amongst the 4 moulds and lightly press the Lindt Lindor ball/squares into the mixture in the middle. Bake for 16 – 18 minutes on a baking tray until they have puffed up and firm on the top.
  6. Gently scrape a knife around the edges to loosen and tip out on a plate to serve hot.

Notes

  • It is best to eat chocolate fondant after it has been made.
  • Store any leftovers in the fridge, preferably unmoulded.