Jul 09 2026
Restaurants›Evelyn's Table›Chocolate Fondant Recipe

Chocolate Fondant Recipe

Inspired by Evelyn's Table
Time1h
Serves4

With vanilla ice cream

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Ingredients

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Chocolate Fondant

Vanilla Ice Cream

Method

Chocolate Fondant

  1. 1

    Prepare the Molds

    Preheat your oven to 200°C (392°F). Grease four ramekins with butter and dust them lightly with cocoa powder. This will help the fondant to release easily after baking.

  2. 2

    Melt Chocolate and Butter

    In a microwave-safe bowl, combine the dark chocolate and unsalted butter. Microwave in 30-second intervals, stirring in between, until fully melted and smooth. Allow to cool slightly.

  3. 3

    Mix Sugar and Eggs

    In another bowl, whisk together the granulated sugar and eggs until the mixture is pale and fluffy.

  4. 4

    Combine Mixtures

    Gently fold the melted chocolate and butter mixture into the egg and sugar mixture until well combined.

  5. 5

    Add Dry Ingredients

    Sift the all-purpose flour into the mixture and add the vanilla extract. Fold gently until just combined, being careful not to overmix.

  6. 6

    Bake the Fondants

    Pour the mixture into the prepared ramekins, filling them about 3/4 full. Place them on a baking tray and bake in the preheated oven for about 10-12 minutes, or until the edges are firm but the center is still soft.

  7. 7

    Cool and Serve

    Remove the fondants from the oven and let them sit for 1 minute. Carefully run a knife around the edge of each ramekin, then invert onto a plate. Serve immediately with a scoop of vanilla ice cream.

Vanilla Ice Cream

  1. 8

    Prepare the Ice Cream Base

    In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar is dissolved and the mixture is warm but not boiling.

  2. 9

    Whisk Egg Yolks

    In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.

  3. 10

    Temper the Egg Yolks

    Slowly pour a small amount of the warm cream mixture into the egg yolks while whisking constantly to temper them. Gradually add the egg yolk mixture back into the saucepan.

  4. 11

    Cook the Mixture

    Continue to cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla bean or extract.

  5. 12

    Chill the Base

    Pour the mixture into a bowl and cover with plastic wrap. Chill in the refrigerator for at least 4 hours, or until completely cooled.

  6. 13

    Churn the Ice Cream

    Once the base is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

  7. 14

    Freeze the Ice Cream

    Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.

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