Chocolate Fondant Recipe

Prep Ramekins and Oven

Preheat oven to 200°C (400°F). Generously butter four 6-oz (about 180–200 ml) ramekins with the reserved butter (about 15 g total), then dust each with cocoa powder, tapping out excess. Place ramekins on a baking tray.

Melt Chocolate and Butter

In a heatproof bowl set over a barely simmering pan of water (double boiler) or in short bursts in the microwave (stirring every 20–30 seconds), melt the chopped bittersweet chocolate and 170 g cubed butter together until smooth. Remove from heat and let cool slightly (2–3 minutes).

Whisk Eggs and Sugar

In a separate bowl, whisk the 4 whole eggs, 2 yolks and the 150 g granulated sugar together until mixture is pale and slightly thickened (about 1–2 minutes by hand, 30–60 seconds with electric whisk).

Combine and Add Flour

Fold the melted chocolate-butter mixture into the egg-sugar mixture in two additions, using a spatula to incorporate without deflating too much. Sift the 60 g flour and a pinch of salt over the batter and fold until just combined and smooth. Do not overmix.

Portion Batter and Add Filling

Spoon about 3 tablespoons (roughly 60–65 g) of batter into the bottom of each prepared ramekin so the base is covered. Add about 1 tablespoon (approximately 40 g) of dulce de leche into the center of each ramekin on top of the batter (leave a small border). Divide the remaining batter evenly among the ramekins, filling to about 3/4 full to leave room for rising.

Bake

Bake in the preheated 200°C (400°F) oven for 10–12 minutes. The edges should be set and slightly pulled away from the ramekin while the centers remain noticeably soft and jiggly — this yields the molten center. Oven times vary; start checking at 10 minutes.

Rest and Unmold

Remove from oven and let fondants rest for 1 minute. Carefully run a thin knife around the edge of each ramekin to loosen, then invert onto plates. If they resist, let rest an additional 30 seconds and try again.

If your dulce de leche is very thick, warm slightly (microwave 10–15 seconds) to make it spoonable but not runny. Stir in the 1 tsp sea salt flakes to cut sweetness and enhance chocolate flavor. Portion the salted dulce de leche into 4 equal portions (about 40 g each) and follow the Fondant directions to insert into batter before baking. Reserve remaining dulce de leche for drizzling.

Prepare Wasabi Base

In a small bowl, whisk together 2 tsp wasabi paste, 1 tsp rice vinegar (or lemon juice) and a pinch of salt into the 200 g sweetened condensed milk until smooth and evenly colored. Taste and adjust: add more wasabi a little at a time if you want more heat (remember freezing dulls heat).

Whip Cream

In a chilled mixing bowl, whip the 300 ml heavy cream to medium-stiff peaks. The cream should hold shape but still be soft enough to fold.

Fold and Freeze

Fold one-third of the whipped cream into the wasabi-condensed milk mixture to lighten it, then gently fold in the remaining cream until uniform and streak-free. Transfer mixture to a shallow, airtight container, smooth the top, cover and freeze for at least 4 hours or until scoopable (overnight preferred).

Serving Note

Remove the ice cream from the freezer 6–10 minutes before serving to soften slightly for scooping. Stir briefly if necessary to reincorporate any separation.

Place a freshly unmolded chocolate fondant on each chilled plate. Add one scoop of wasabi ice cream to the plate beside the fondant. Drizzle reserved dulce de leche (about 1 tablespoon each) around or over the fondant if desired. Sprinkle a few sesame seeds or crushed toasted nuts over the ice cream or plate, and add microgreens or a mint leaf for color. Serve immediately so each diner gets molten chocolate with warm salted dulce de leche and cold wasabi ice cream contrast.