Salted Caramel Chocolate Fondants

I was having a dinner party last weekend for some good friends of mine, so I thought I’d push the boat out. Chocolate fondants are still ‘on trend’ in the  foodie world – and quite rightly so. They are the most impressive dessert if done correctly and look a lot harder to make than they actually are. Plus, they taste bloody fantastic.

I was watching Rachel Khoo’s show ‘The Little Paris Kitchen’ and saw her make these. I knew right away that it was going to be on my dinner table a few days later – dinner party or no dinner party!

Thankfully, I found the recipe on Elspeth’s seasonal kitchen.

I followed the well written recipe to the letter and I think they turned out pretty well. The recipe is supposed to make 8, but I found that it made 6 (4 for the dinner party and the remaining two were eaten the next day!)


Makes 8 chocolate fondants

  • 170g dark chocolate, broken into chunks
  • 170g unsalted butter, cubed
  • 170g light brown sugar
  • 85g plain flour
  • 6 eggs, beaten

For the ramekins

  • 30g butter
  • 30g cocoa powder
For the salted caramel filling
  • 150g white caster sugar
  • 150ml double cream
  • 1 tsp coarse sea salt

To make the caramel, put the sugar in a heavy bottom pan and put over a medium heat. Swirl the pan around as the sugar begins to colour, but do not stir! When the caramel has turned a deep brown, add the cream and salt. Watch out here, as it will bubble up in the pan, so don’t lean over it. Use a sugar thermometer and wait until the temperature is 108c. Remove from the heat, pour into a bowl and cool. (If you don’t have sugar thermometer, the caramel should coat the back of a spoon).

Butter the ramekins and dust liberally with cocoa powder.  Melt the chocolate and butter in a bain marie (a bowl over simmering water). When just melted, remove from the heat to cool slightlyWhen the chocolate/butter mix has cooled slightly, mix in the eggs. Meanwhile, put the flour and sugar in a seperate bowl. Add the chocolate mix to the flour/sugar  and mix.

Fill the ramekins so they are three quarters full and put in the fridge for at least an hour. Like me, f you’re cooking these for a dinner party, you can prepare these in the morning and then bring them out of the fridge to prepare just before serving.

Put your salted caramel into a piping bag. (Or, as Elspeth says, use a food bag snipped at the corner – genius!). Pipe a good amount of the caramel directly into the puddings, inserting the piping bag into the puddings, but not so far that you touch the bottom of the ramekin.

Put in the oven at 180c for 15-18 minutes. I use an oven thermometer, because my oven lies to me. As temperature and timing is so important for this recipe, I would highly recommend purchasing one and using it for this recipe.

You’ll know they’re ready to come out when the edges are firm, but the top is still very slightly wobbly. Slide a knife around the edges and turn out onto a plate.

This is my pudding heaven.

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