Mini Chocolate Fondant

makes 24

Recipe by Steven Doherty.


  • 125g 70% dark chocolate
  • 125g unsalted butter
  • 3 large eggs
  • 150g caster sugar
  • 35g soft plain flour, sieved
  • unsalted butter and cocoa powder for dusting the moulds


  1. Preheat the oven to 190°C.
  2. Butter and flour the mini muffin tray.
  3. Melt the chocolate and butter slowly over a low heat in a pan.
  4. Whisk in the eggs and sugar together until well combined, then add the flour.
  5. Stir both mixtures together, spoon into the piping bag and pipe into each mould ¾ full.
  6. Bake for approximately 3½ – 4 minutes depending on your oven.
  7. Allow to rest for 5 minutes before lifting out with a small pointed knife.

To serve

  1. As an accompaniment to ice creams or fruit sorbets or with an orange and mango salad.

Tip : You can make up the mix in advance as it will last a few days.