Bring French flavour to the table with Justine Schofield’s fancy fondant.


  • Chocolate Fondant:

  • 200g Dark cooking chocolate

  • 200g Unsalted Butter

  • 4 x Eggs

  • 4 x Egg Yolks

  • 100g Castor Sugar

  • 50g Flour

  • 20g Cocoa

  • Almond Brittle:

  • ¾ cup sugar

  • 3 tbs water

  • handful almond flakes


  • Chocolate Fondant::

  • 1.

    Grease and dust with cocoa six dariole moulds

  • 2.

    Place chocolate and butter into a bain-marie over a medium heat and stir until melted and combined

  • 3.

    In another bowl, whisk eggs and sugar until the sugar has dissolved.

  • 4.

    Allow the chocolate to cool slightly and then combine into the egg mixture.

  • 5.

    Now sift the flour and cocoa into the rest of the ingredients and fold through gently.

  • 6.

    Pour the mixture into the dariole moulds and fill ¾. Place in the fridge to chill for a couple of hours.

  • 7.

    Preheat oven to 220 C.

  • 8.

    Place chocolate fondant into the oven and cook for 10-12 minutes.

  • 9.

    Remove from the oven and let rest for 1 minute before turning the dariole mould upside down onto a plate.

  • 10.

    Serve with a dollop of crème fraiche and some almond brittle.

  • Almond Brittle::

  • 1.

    Dissolve sugar and water in a small pan until golden in colour

  • 2.

    Spread almond flakes evenly onto a tray

  • 3.

    Pour caramel over almond flakes evenly and place in a dry area until caramel has hardened

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 727kj
  • Fat Total 45g
  • Saturated Fat 25g
  • Protein 9g
  • Carbohydrate 81g
  • Sugar 68g
  • Sodium 54mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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