Jul 13 2026
Restaurants›Steer-In›Chocolate Fondant Recipe

Chocolate Fondant Recipe

Inspired by Steer-In
Time1h
Serves4

With vanilla ice cream

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Ingredients

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Fondant

Vanilla Ice Cream

Method

Fondant

  1. 1

    Preheat the oven

    Preheat your oven to 200°C (392°F) to ensure it reaches the right temperature for baking the fondant.

  2. 2

    Melt chocolate and butter

    In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a pot of simmering water (double boiler) or in the microwave in short bursts, stirring until smooth. Allow to cool slightly.

  3. 3

    Mix eggs and sugar

    In a separate bowl, whisk together the eggs and granulated sugar until the mixture is pale and fluffy, about 2-3 minutes.

  4. 4

    Combine mixtures

    Gently fold the melted chocolate mixture into the egg and sugar mixture. Be careful not to deflate the eggs.

  5. 5

    Add dry ingredients

    Sift in the all-purpose flour and add the pinch of salt. Fold gently until just combined, then add the vanilla extract.

  6. 6

    Prepare ramekins

    Grease four individual ramekins with butter and dust with a little flour to prevent sticking. Pour the batter into the ramekins, filling them about 3/4 full.

  7. 7

    Bake

    Place the ramekins in the preheated oven and bake for about 12-14 minutes. The edges should be set, but the center should still be soft.

  8. 8

    Cool and Serve

    Remove from the oven and let them cool for a minute. Carefully invert each fondant onto a plate and serve immediately with a scoop of vanilla ice cream.

Vanilla Ice Cream

  1. 9

    Prepare ice cream base

    In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and vanilla bean (or extract). Heat over medium heat until the sugar dissolves and the mixture is warm.

  2. 10

    Whisk egg yolks

    In a bowl, whisk the egg yolks until they are pale and thick. Gradually add a little of the warm cream mixture to the egg yolks, whisking constantly to temper them.

  3. 11

    Combine mixtures

    Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).

  4. 12

    Chill and churn

    Remove from heat and strain through a fine sieve into a bowl. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight. Once chilled, churn in an ice cream maker according to the manufacturer's instructions.

  5. 13

    Freeze

    Transfer the churned ice cream to an airtight container and freeze until firm (about 4 hours).

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