Recipe: dark chocolate salted fondants (2025)

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***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***

baking

dessert

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Indulge in Team Khoollect’s favourite dessert delight; dark chocolate fondants! We’ve made the ooey-gooey dessert even more moorish by using good-quality dark chocolate and elevating the rich flavours with just a pinch of sea salt. It’s amazing how much of an impact just a little good quality sea salt can have on this dish, but it really does make all the difference so it’s worth investing in.

Perfect to share with friends…or an evening in by yourself, no-one will know if you don’t tell them.

Dark chocolate salted fondants

  • Recipe: dark chocolate salted fondants (9)Recipe: dark chocolate salted fondants (10)Recipe: dark chocolate salted fondants (11)Recipe: dark chocolate salted fondants (12)Recipe: dark chocolate salted fondants (13)
    (17 votes, average: 3.24 out of 5)

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Preparation Time20 MINUTES

Cooking Time10 MINUTES

Resting Time0 MINUTES

Serves6

LevelMedium


ingredients

275g dark chocolate

225g unsalted butter

375g caster sugar

1 tsp vanilla extract

5 eggs, beaten

200g plain flour, sifted

Sea salt

2

Butter ramekins and dust with sugar. Set aside.

3

Melt the chocolate and butter gently in a saucepan. Remove from the heat and stir in the sugar and vanilla extract. Set aside and leave to cool slightly.

4

Once cooled, whisk the beaten eggs into this mixture a little at a time, then fold in the sifted flour until you have a smooth mixture.

5

Divide the chocolate mixture between the ramekins. Sprinkle a small pinch of sea salt over each ramekin.

6

Place the ramekins in the oven and bake for 10 minutes.

7

Remove from the oven and sprinkle a little sea salt over each fondant.

8

Serve immediately.

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Preparation Time20 MINUTES

Cooking Time10 MINUTES

Resting Time0 MINUTES

Serves6

LevelMedium


ingredients

275g dark chocolate

225g unsalted butter

375g caster sugar

1 tsp vanilla extract

5 eggs, beaten

200g plain flour, sifted

Sea salt

1

2

Butter ramekins and dust with sugar. Set aside.

3

Melt the chocolate and butter gently in a saucepan. Remove from the heat and stir in the sugar and vanilla extract. Set aside and leave to cool slightly.

4

Once cooled, whisk the beaten eggs into this mixture a little at a time, then fold in the sifted flour until you have a smooth mixture.

5

Divide the chocolate mixture between the ramekins. Sprinkle a small pinch of sea salt over each ramekin.

6

Place the ramekins in the oven and bake for 10 minutes.

7

Remove from the oven and sprinkle a little sea salt over each fondant.

8

Serve immediately.

SHOW MORE

SHOW LESS

Indulge in Team Khoollect’s favourite dessert delight; dark chocolate fondants! We’ve made the ooey-gooey dessert even more moorish by using good-quality dark chocolate and elevating the rich flavours with just a pinch of sea salt. It’s amazing how much of an impact just a little good quality sea salt can have on this dish, but it really does make all the difference so it’s worth investing in.

Perfect to share with friends…or an evening in by yourself, no-one will know if you don’t tell them.

Dark chocolate salted fondants

1

Preheat your oven to 200°C.

2

Butter ramekins and dust with sugar. Set aside.

3

Melt the chocolate and butter gently in a saucepan. Remove from the heat and stir in the sugar and vanilla extract. Set aside and leave to cool slightly.

4

Once cooled, whisk the beaten eggs into this mixture a little at a time, then fold in the sifted flour until you have a smooth mixture.

5

Divide the chocolate mixture between the ramekins. Sprinkle a small pinch of sea salt over each ramekin.

6

Place the ramekins in the oven and bake for 10 minutes.

7

Remove from the oven and sprinkle a little sea salt over each fondant.

8

Serve immediately.

SHOW MORE

SHOW LESS

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Recipe: dark chocolate salted fondants (19)

WRITTEN BY:

Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

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Recipe: dark chocolate salted fondants (20)Loading ...

Recipe: dark chocolate salted fondants (21)

WRITTEN BY:

Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

You decide

Recipe: dark chocolate salted fondants (22)Loading ...

Recipe: dark chocolate salted fondants (23)

WRITTEN BY:

Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

You decide

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Recipe: dark chocolate salted fondants (2025)

FAQs

Why did my chocolate fondant collapse? ›

If the timing is right, you will have the most delicious mouth-watering pudding. If you take it out of the oven too early it will collapse, if you over cook it, you will have a dry chocolate sponge.

What is chocolate fondant made of? ›

Ingredients: Sugar, dark chocolate, egg, butter, wheat flour, cocoa powder, vanilla syrup and salt.

How long is fondant good for in the fridge? ›

Excess fondant may be refrigerated for several weeks, reheated and poured again. Prior to applying fondant, cake must be covered in apricot glaze and/or buttercream icing to seal in freshness and moisture.

How to store chocolate fondant? ›

Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.

How can you tell if fondant is bad? ›

First, I check the softness of the fondant. If it still feels soft and flexible then I will certainly use it. Second, I check for any sugar beading or spots of mold. If I see these things I'll usually throw the whole thing away.

Why is my store bought fondant so hard? ›

If you just bought fondant, and it is very hard, do not panic, it is normal. First, take a piece and try to soften and warm it with your hands. Sometimes it takes time and effort, but in the end it is achieved since it will gain temperature and begin to knead better.

Why is fondant not edible? ›

Is Fondant Edible? Yes, fondant is 100% edible. In the media, you will sometimes see fondant being removed from a baked good before it is eaten, but this is simply because some people don't like the flavor or texture of this icing.

What are the cons of fondant? ›

To look neat, and intentional, fondant needs experience. If it's handled too much it can affect the texture and there's a greater chance it'll stretch out of shape. It's also really hard to patch up if you make an error.

Why is fondant cake so expensive? ›

Fondant cakes are time-consuming to create, which is why they are usually more expensive. Swiss Meringue Buttercream: Swiss meringue buttercream is a premium frosting option.

What's the difference between buttercream fondant and regular fondant? ›

Buttercream has a much softer texture than fondant, which makes it a lot easy to pipe onto a cake, allowing you to create borders, lace, flowers, and other cool patterns.

What is fondant in English? ›

fondant. noun. fon·​dant ˈfän-dənt. 1. : a creamy preparation of sugar used as a basis for candies or icings.

What is the difference between chocolate fondant and souffle? ›

Chocolate Fondant vs Chocolate Soufflés

Fondants are dense and fudgy with a recognisable gooey centre. A soufflé is much lighter and airy because it is made with whipped egg whites that make the cake rise in the oven.

Can I reheat chocolate fondant? ›

You can also allow to cool slightly and then chill in the fridge for later use. If saving them for later use, remove from the pot once chilled, then place on a baking tray and reheat in the oven at 180 degrees for 3 minutes. Remove and serve.

Why is my homemade fondant crumbly? ›

Step 1: Dry Fondant

A lot of food coloring has been mixed into the fondant. This is easily solved by adding vegetable shortening to the fondant and mixing thoroughly. Start with a small amount and keep adding until you have a soft pliable piece of fondant again.

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