Chocolate Fondant Two Ways | Wholefood Earth®

Prep time: 50 Mins
Cook time: 10-15 Mins
Serves: 2 


6 Eggs
180g Wholefood Earth Organic Cane Sugar
150g Unsalted Butter
250g Wholefood Earth Rice Flour 
100g Dark Chocolate
100g White Chocolate
Strawberry Essence

For Decoration

Fresh strawberries
Strawberry Jam
Wholefood Earth Cranberries
Wholefood Earth Crystalised Ginger
Wholefood Earth Cacao Nibs

Fondants are wonderfully indulgent and meant to be shared, so why not share two!

It’s best to start by weighing out and portioning your ingredients, 

you’ll need 6 eggs, 180g of sugar, 75g of diced butter x2, 125g of flour x2, 100g of dark chocolate and 100g of white chocolate. 

If you have a stand mixer, an electric whisk or a hand whisk you’ll do just fine, just bear in mind that you’ll need a little more effort with a hand whisk.

 In a large mixing bowl add three eggs and 180g of sugar.

Over a smaller bowl separate your yolks from the remaining three eggs by gently cracking each egg and using your hand to let the whites fall away into the smaller bowl. 

Add each yolk to your large bowl with the eggs and sugar. (You don’t need to keep the whites for this recipe but you may want to keep them for something else)

You might want to wash your hands before the next step.

Vigorously whisk the egg and sugar mixture until it starts to thicken and bubble, the longer the better, in a standing mixer you can let it whisk on high speed while you perform the next step.

To melt each chocolate use a glass or metal bowl over a pan of steaming water, stir frequently and add 75g of butter, 100g of dark chocolate and let them melt together.

Continue whisking the egg and sugar mixture as much as you can then separate half into a second bowl, one for each fondant batter, you can finish one at a time so don’t feel like you need to rush.

Once your chocolate and butter have melted use a dry tea towel to pick up the glass bowl as it may be hot and be careful of the steam, use a wooden spoon or silicone spatula to transfer the melted chocolate to one of the egg bowls. (Rinse the chocolate bowl with hot water and dry it if you wish to add it straight back to the pan to melt the white chocolate whilst you mix the first batter).

Gently combine the chocolate and eggs with a spatula or spoon, folding gently so as not to knock out any air. Add half a teaspoon of strawberry essence or flavouring and fold in 125g of flour (plain flour works best but we’ve used rice flour to keep this gluten free!) until well combined.

Preheat your oven to 190 degrees and repeat the process with the white chocolate and remaining 75g of butter, except without adding any strawberry essence.

You should have two beautiful, contrasting fondant mixes ready for baking!

Line a small, silicone or metal mould with butter and sugar or cocoa powder to help free the fondants once baked, you can use a muffin or cupcake tray if you don’t have any moulds but they can be cumbersome when turning the fondants out.

When filling the dark chocolate mould you can add a spoonful of strawberry jam halfway for an extra surprise in the centre.

Place the filled moulds in the middle of your preheated oven and bake for between 10 and 15 minutes, depending on the size of your moulds. Check them after 10 minutes, if they have plenty of resistance when pressed but still feel soft in the middle then they are ready, if they are still fragile and darkening too much, reduce the heat to 180 and let them bake a few minutes more, checking regularly.

Using a dry tea towel or oven glove, hold the fondant in one hand and run a small knife around the mould if necessary, place a small, up-turned plate on top, gently turn them both together and wiggle the mould until the fondant is free. Finish the dark chocolate fondant with a decorative strawberry and finish the white fondant with cranberries and chopped crystallised ginger.

With a little extra time and effort take the opportunity to show someone how much you love them with a truly indulgent homemade treat, and while you’re at it treat yourself as well!

Optional: Chocolate Shards with Cacao Nibs

If you have some extra chocolate left over you can melt it and pour onto a sheet of baking paper, spread thinly with a spatula or pallet knife and sprinkle with cacao nibs for a delightful crunch, you can let them cool in the fridge or even the freezer, once firmed break them into shards.

 If you’re feeling extra creative you can use both white and dark chocolate to make some beautiful patterns and decorate your fondants even more!


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