James Martin Chocolate Fondant​

James Martin Chocolate Fondant is the ultimate high-stakes, high-reward dessert—famous for its delicate sponge exterior and molten, oozing chocolate lava center. James Martin de-mystifies this intimidating French bistro classic (often called moelleux au chocolat) with a recipe that relies on precise ratios and a simple freezing trick. It is a dish that is all about timing and temperature, resulting in a rich, decadent pudding that feels like a magic trick when you cut into it.

Try More Recipes:

• James Martin Chocolate Eclairs
• James Martin Chocolate Chip Muffins
• James Martin Chocolate Brownies​

Why You Will Love This Chocolate Fondant Recipe:

• Guaranteed “Ooze”: The specific balance of fats and sugar, combined with high heat, ensures the center stays liquid while the shell sets.
• Make-Ahead Friendly: These are actually best when made in advance and chilled or frozen, making them perfect for stress-free dinner parties.
• Pure Indulgence: It uses high-quality dark chocolate for an intense, sophisticated flavor profile that isn’t overly sweet.
• Quick Baking: Once prepped, they take just 10–12 minutes in the oven, meaning fresh dessert is always just moments away.

James Martin Chocolate Fondant Ingredients

• 100g Dark Chocolate
• 100g Unsalted Butter
• 2 Large Eggs
• 2 Egg Yolks
• 100g Caster Sugar
• 100g Plain Flour
• Cocoa Powder

How To Make James Martin Chocolate Fondant

1. Prep the Molds: Brush 4 dariole molds (or ramekins) generously with melted butter. Use upward strokes to help the fondant rise. Dust the insides with cocoa powder, shaking out the excess. Chill the molds in the fridge while you make the mix.
2. Melt Chocolate & Butter: Place the chocolate and 100g of butter in a heatproof bowl set over a pan of simmering water (bain-marie). Do not let the bowl touch the water. Stir until melted and glossy, then remove from heat to cool slightly.
3. Whisk Eggs & Sugar: In a separate large bowl, whisk the whole eggs, egg yolks, and caster sugar together. Whisk vigorously (or use an electric mixer) for 3–4 minutes until the mixture is pale, thick, and holds a “ribbon” trail when the whisk is lifted.
4. Combine: Gently fold the melted chocolate mixture into the egg mixture using a metal spoon or spatula. Be careful not to knock out all the air you just whisked in.
5. Add Flour: Sift the flour over the chocolate mixture and fold it in gently until just combined and no white streaks remain.
6. Fill and Chill: Divide the batter evenly between the prepared molds. Place them on a baking tray and refrigerate for at least 20 minutes (or freeze for 1 hour). This chilling step is crucial.
7. Bake: Preheat the oven to 200°C (400°F). Bake the chilled fondants for 10–12 minutes. They are done when the tops form a crust and spring back slightly when touched, but the middle still feels soft.
8. Serve: Remove from the oven and let them rest for 1 minute. Run a small knife around the edge to loosen, then carefully invert onto plates.

Recipe Tips

• Cocoa vs. Flour: Always dust your molds with cocoa powder, not flour. Flour leaves unattractive white marks on the dark sponge, whereas cocoa disappears into the surface.
• The “Test” Fondant: If you are serving these for a dinner party, make one extra. Bake the test one first to nail the exact timing for your specific oven before baking the rest.
• Quality Matters: Because there are so few ingredients, cheap chocolate will result in a grainy, greasy texture. Use the best chocolate you can afford.
• Don’t Over-Whisk: When adding the flour, fold gently. Overworking the gluten will make the sponge tough rather than tender.

What To Serve With Chocolate Fondant?

The richness of the warm chocolate needs a cold, creamy contrast. A scoop of vanilla bean ice cream is the classic pairing. For a sharper contrast, serve with fresh raspberries or a raspberry coulis to cut through the sugar. A dollop of clotted cream or crème fraîche is also a luxurious option.

How To Store Leftovers Chocolate Fondant?

• Uncooked: The batter can be kept in the molds in the fridge for 24 hours before baking.
• Freezer (Raw): This is the best way to store them. Freeze the batter in the molds. You can bake them straight from frozen (add 2–3 minutes to the cooking time).
• Cooked: Once baked, they don’t store well as the center will set upon cooling. It is best to eat them immediately.

How To Reheat Leftovers Chocolate Fondant?

• Not Recommended: Reheating a cooked fondant will solidify the center, turning it into a regular chocolate muffin. It will still taste good, but the “fondant” effect will be lost.
• If You Must: Microwave for 10–15 seconds just to warm the sponge, but don’t expect a runny middle.

FAQs

Try More Recipes:

• James Martin Chocolate Mousse
• James Martin Chocolate Fudge Cake
• James Martin Honey Cake​

Chocolate Fondant Nutrition Facts

• Calories: ~520 kcal
• Total Fat: 34g
• Saturated Fat: 20g
• Cholesterol: 185mg
• Sodium: 40mg
• Total Carbohydrate: 48g
• Protein: 8g

James Martin Chocolate Fondant​

Recipe by Ella ThompsonCourse: Dessert, Breakfast, SnacksCuisine: American, BritishDifficulty: Easy

Servings

4

servings

Prep time (+chilling)

20

minutes

Cooking time

12

minutes

Calories

520

kcal

James Martin Chocolate Fondant is a decadent dessert featuring a light chocolate sponge exterior and a molten, liquid chocolate center. Prepared with high-quality dark chocolate and baked at high heat, it is a show-stopping finish to any meal.

Ingredients

• 100g Dark Chocolate

• 100g Unsalted Butter

• 2 Large Eggs

• 2 Egg Yolks

• 100g Caster Sugar

• 100g Plain Flour

• Cocoa Powder

Directions

• Prep the Molds: Brush 4 dariole molds (or ramekins) generously with melted butter. Use upward strokes to help the fondant rise. Dust the insides with cocoa powder, shaking out the excess. Chill the molds in the fridge while you make the mix.
• Melt Chocolate & Butter: Place the chocolate and 100g of butter in a heatproof bowl set over a pan of simmering water (bain-marie). Do not let the bowl touch the water. Stir until melted and glossy, then remove from heat to cool slightly.
• Whisk Eggs & Sugar: In a separate large bowl, whisk the whole eggs, egg yolks, and caster sugar together. Whisk vigorously (or use an electric mixer) for 3–4 minutes until the mixture is pale, thick, and holds a “ribbon” trail when the whisk is lifted.
• Combine: Gently fold the melted chocolate mixture into the egg mixture using a metal spoon or spatula. Be careful not to knock out all the air you just whisked in.
• Add Flour: Sift the flour over the chocolate mixture and fold it in gently until just combined and no white streaks remain.
• Fill and Chill: Divide the batter evenly between the prepared molds. Place them on a baking tray and refrigerate for at least 20 minutes (or freeze for 1 hour). This chilling step is crucial.
• Bake: Preheat the oven to 200°C (400°F). Bake the chilled fondants for 10–12 minutes. They are done when the tops form a crust and spring back slightly when touched, but the middle still feels soft.
• Serve: Remove from the oven and let them rest for 1 minute. Run a small knife around the edge to loosen, then carefully invert onto plates.

Notes

• Cocoa vs. Flour: Always dust your molds with cocoa powder, not flour. Flour leaves unattractive white marks on the dark sponge, whereas cocoa disappears into the surface.
  The “Test” Fondant: If you are serving these for a dinner party, make one extra. Bake the test one first to nail the exact timing for your specific oven before baking the rest.
  Quality Matters: Because there are so few ingredients, cheap chocolate will result in a grainy, greasy texture. Use the best chocolate you can afford.
  Don’t Over-Whisk: When adding the flour, fold gently. Overworking the gluten will make the sponge tough rather than tender.