Flourless chocolate fondants with a caramel centre

Indulge in these flourless chocolate fondants with a caramel centre, where a delicate chocolate shell gives way to a molten, gooey caramel heart. Each bite offers a luxurious contrast of rich, bittersweet chocolate and silky, sweet caramel, perfect for a decadent dessert moment.

Preparation time
over 2 hours

Cooking time
10 to 30 mins

Serves
Makes 4

Dietary
Nut-free, Pregnancy-friendly, Vegetarian

By Ravneet Gill
From Saturday Kitchen

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These flourless chocolate fondants with a caramel centre are rated Nutri-Score D due to their high content of sugar, butter, cream and chocolate. While wonderfully indulgent and suitable for special occasions, enjoy them as a treat within a balanced diet.

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Equipment

• saucepan
• heatproof bowl
• stand mixer or electric hand whisk
• wooden spoon or spatula
• dariole moulds (140–150ml capacity)
• sieve

Haden 5L Stand Mixer - 1300W Heavy-Duty Kitchen Mixer with Dough Hook, Whisk & Mixer Blade Attachments, 6-Speed Control, Large Capacity Electric Stand Mixer for Bread, Cakes, and Home Baking

£59.00   ---

See details

Ingredients

For the classic thin custard

• whole milk 500ml
• double cream 500ml
• vanilla pod, split 1
• caster sugar 120g
• medium free-range egg yolks 6

For the fondant

• unsalted butter, plus extra for greasing 80g
• dark chocolate, minimum 70% cocoa solids, chopped 100g
• free-range eggs 2
• free-range egg yolks 2
• caster sugar 45g
• cocoa powder, sifted, plus extra for dusting and to decorate 2 tsp
• sea salt flakes pinch
• mini caramel-filled chocolate eggs 4

Method

1. Make the classic thin custard
   1. Stir together the milk, cream and vanilla pod in a saucepan with half the sugar. Gently heat over medium until steaming but not boiling.
   2. In a heatproof bowl, whisk the egg yolks with the remaining sugar until combined.
   3. Gradually pour two-thirds of the hot milk mixture over the yolks, whisking constantly. Return the mixture to the saucepan with the rest of the milk mixture.
   4. Switch to a spatula and gently stir over low heat for 5–7 minutes until the custard thickens and coats the back of a spoon (aim for 82°C). Remove the vanilla pod. Serve hot or cool over an ice bath and refrigerate.
2. Prepare the fondant mixture
   1. Grease four dariole moulds well and dust with cocoa powder. Chill in the fridge.
   2. Melt the butter and chocolate together in a heatproof bowl set over a saucepan of gently simmering water, or microwave in short bursts until smooth.
   3. In a stand mixer or with an electric hand whisk, whisk the eggs, egg yolks and sugar until slightly thickened.
   4. Pour in the melted chocolate mixture and mix with a wooden spoon or spatula. Fold in the cocoa powder and sea salt until smooth.
3. Fill and chill
   1. Spoon the mixture into the prepared dariole moulds, leaving a 2cm gap at the top. Press a caramel-filled chocolate egg into the centre of each and cover with more fondant mixture.
   2. Chill in the fridge for 4 hours or overnight. You can also freeze at this point for up to 1 month; bake from frozen, adding 3–4 minutes to the baking time.
4. Bake and serve
   1. Preheat the oven to 200°C/180°C Fan/Gas 6.
   2. Bake the fondants for 10–12 minutes until risen and just set on top.
   3. Let stand for 1 minute, then turn out onto plates and remove the moulds.
   4. Dust with cocoa powder using a sieve and serve immediately with the cooled custard.

Suggested Wine Pairing

Majestic: Torres Floralis Moscatel Oro

This luscious Moscatel offers notes of orange blossom, honey and dried fruit, providing a sweet, floral lift that enhances the rich chocolate and caramel centre of the fondant.

Tesco: Finest Dessert Semillon

With vibrant apricot, honey and citrus notes, this dessert Semillon balances the bittersweet chocolate and complements the gooey caramel, creating a harmonious finish to your chocolate fondant experience.

Sainsbury’s: Taste the Difference Pedro Ximénez Sherry

This Pedro Ximénez delivers intense raisin, fig and toffee flavours, echoing the caramel centre and adding a luxurious depth to each mouthful of the flourless chocolate fondant.

What can you serve with this

1. Vanilla ice cream – Its creamy coolness balances the warmth and richness of the chocolate fondant.
2. Fresh raspberries – Their tartness cuts through the sweetness, adding a refreshing contrast.
3. Toasted hazelnuts – Provide a nutty crunch and enhance the dessert’s texture.
4. Espresso – The bold coffee notes complement the chocolate and caramel, rounding off the dessert beautifully.

Nutri-score Health Check

Positive Factors

• Dark chocolate – Offers antioxidants and a rich source of flavour, with less sugar than milk chocolate.
• Eggs – Provide protein and essential nutrients.

Negative Factors

• Butter, cream and sugar – Contribute to high saturated fat and calorie content, making this a treat best enjoyed occasionally.
• Caramel-filled chocolate eggs – Add extra sugar and fat, increasing the dessert’s indulgence factor.