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Hunter Valley Chocolate Fondant

Try this traditional home-style chocolate fondant, perfect with a glass of '08 Margan Family botrytis semillon.


  • 250gm good quality chocolate (I prefer 70% cocoa)

  • 4 whole eggs, large (whisked)

  • 150 gms castor sugar

  • 65gms unsalted butter


  • 1.

    Gently heat the chocolate over a double boiler

  • 2.

    Melt the butter in a pan

  • 3.

    Add the sugar to the butter and cook on a low heat until the sugar is mostly dissolved

  • 4.

    Mix the butter and sugar with the melted chocolate

  • 5.

    Gradually add the whisked eggs, one at a time

  • 6.

    Pour into greased muffin moulds and place in a pre-heated oven at 110 degrees Celsius for 35 minutes

  • 7.

    Remove from the oven but leave in the moulds for 10 minutes to set. Pop out and serve with vanilla bean ice cream. (I also like to add a selection of dehydrated, fresh raspberries and coulis for some different textures and excitement on the palate)

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