Warm Chocolate Fondant Recipe

Prepare ramekins

Preheat oven to 425°F (220°C). Generously butter four 6-ounce ramekins (use the 1 tbsp butter listed in Finishing) and dust with cocoa powder, tapping out excess. Place ramekins on a baking sheet.

Melt chocolate and butter

In a heatproof bowl set over a pot of simmering water (double boiler), combine the chopped bittersweet chocolate and 8 tbsp unsalted butter. Stir gently until fully melted and smooth. Remove from heat and let cool slightly (about 3–5 minutes).

Mix eggs and sugar

In a separate bowl, whisk together 4 whole eggs, 2 egg yolks, and 1 cup granulated sugar until mixture is pale, slightly thickened, and sugar is mostly dissolved (about 1–2 minutes by hand or 45 seconds with a hand mixer). Add a pinch of salt.

Combine and finish batter

Temper the egg mixture by folding a few tablespoons of the warm chocolate into the eggs to raise temperature, then fold all remaining chocolate into the eggs until homogeneous. Sift in 1 tablespoon all-purpose flour and fold gently until just combined. Divide batter evenly among the prepared ramekins (about 4 oz batter each).

Bake

Bake on the middle rack for 10–12 minutes. The edges should be set and slightly pulled from the ramekin, while the centers remain soft and jiggly. Baking time depends on oven and ramekin size; start checking at 9 minutes.

Rest briefly

Remove from oven and let rest 1 minute. Then run a thin knife around the interior edge of each ramekin to loosen the fondants.

Invert and serve

Place a small plate or shallow bowl over each ramekin and invert quickly but carefully. Tap to release and lift ramekin away. If fondant sticks, warm the outside of the ramekin briefly with a towel and try again. Dust with confectioners' sugar if desired and serve immediately with warm crème anglaise.

Heat milk and cream

In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream. If using a vanilla bean, split lengthwise and scrape seeds into the milk/cream, then add pod. Heat over medium until just below a simmer (small bubbles forming at edges), then remove from heat. If using vanilla extract, add it later.

Whisk yolks and sugar

While the milk heats, whisk together 4 egg yolks, 1 tablespoon granulated sugar, and a pinch of salt in a heatproof bowl until smooth and slightly pale.

Temper yolks and cook custard

Slowly pour about one-third of the hot milk mixture into the yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk. Return saucepan to low heat and cook, stirring constantly with a wooden spoon or spatula, until the custard thickens and coats the back of the spoon (170–175°F / 77–80°C). Do not boil to avoid curdling.

Strain and cool

Remove from heat. If you used a vanilla bean pod, remove and discard it. Strain the crème anglaise through a fine-mesh sieve into a clean bowl to ensure silky texture. If you are using vanilla extract, stir in 1 tsp now. Let cool slightly, then refrigerate until ready to serve (can be served warm or cooled).

To serve, pour a shallow pool of warm or room-temperature crème anglaise onto dessert plates. Unmold each chocolate fondant onto the pool of sauce so it releases molten center onto the plate. Serve immediately so centers remain fluid.

Estimated plating: Serve each fondant with about 3–4 tablespoons (45–60 ml) of crème anglaise. Garnish optionally with fresh berries or a mint sprig.