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Haigh's Chocolate Fondant

Chocolate Fondants are a perfect winter dessert. Create this decadent, rich and delicious dessert with our 70% Cocoa Pastilles.

Difficulty: Easy

Ingredients

  • 6

Directions

  • 20 minutes Prep
  • 15 minutes Cooking
  1. Pre-heat oven to 200°C (180°C fan forced). Butter the inside of 6 dariole moulds or ramekins.
  2. Place butter and chocolate together in a medium mixing bowl over a saucepan of barely simmering water, stirring occasionally until melted and smooth. Add sugar, stirring to combine and remove from heat.
  3. In a separate bowl, combine eggs, yolk and vanilla together, stirring until combined. Add to chocolate mixture, stirring until well combined. Sift the flour over chocolate mixture, stirring until well combined. Divide mixture between prepared dariole moulds, making sure each mould is no more than 2/3 full.
  4. Place dariole moulds in preheated oven and cook for 15 minutes or until tops are set and coming away from the moulds. Remove from oven and allow to stand for 1 minute.
  5. To serve use a small spatula and very gently ease the fondant away from the edge of the mould. Carefully invert onto small serving plates and dust with cocoa powder. Serve with a dollop of jersey cream and fresh raspberries.
Note: filled dariole moulds can be chilled ahead and baked just before serving.
  • Our Quality Guarantee

    At Haigh’s we have been making fine chocolates in Australia since 1915 for our customers to enjoy. We will continue to source only the very best ingredients, including premium cocoa beans, and use artisan skills combined with specialised chocolate making techniques to create award winning chocolates.

  • Delivery Promise

    The chocolates you have chosen with great care will be packaged with attention to detail and we will endeavour to deliver your order in a timely manner anywhere in Australia every time.