Chocolate fondant puddings
Rich, gooey chocolate fondant puddings with a molten centre - simple to prepare, quick to bake, and perfect for an indulgent dessert served warm with cream.
Updated : 04 December, 2025
Easy
About 45 min.
Ingredients
85 grams
Sugar
150 grams
Butter
150 grams
Dark chocolate
3
Egg yolks
3
Eggs
1 tablespoon
Flour
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180C and grease four small dariole moulds or individual pudding basins.
Step 2
Place the sugar, butter, and chocolate into a heatproof bowl set over a pan of simmering water. Warm gently until the butter and chocolate have melted, then remove from the heat. Whisk together until fully combined.
Step 3
Beat in the egg yolks and whole eggs, mixing well, then fold in the flour until incorporated.
Step 4
Divide the mixture between the prepared moulds and refrigerate for at least 20-25 minutes.
Step 5
Take the chilled puddings out of the fridge and place them on a baking tray. Bake immediately for 8-9 minutes.
Step 6
Allow the fondants to rest for a minute or two, then turn out onto serving plates.
Step 7
Serve warm, ideally with a spoonful of double cream.
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