Chocolate Fondant. The king of puddings for many a chocoholic! This simple recipe combines classic ingredients with a fool-proof method of making sure the pudding is always melt-in-the-middle. Our recipe can be made ahead of time too, kept chilled or frozen, and baked just before pudding time!
Difficulty Level: Easy
Our STANDARD kits contain dry ingredients + handy baking equipment, and is what we recommend if you are buying as a gift!
LARGE kits have additional chilled ingredients. REFILL KITS contain dry ingredients only - nothing chilled and no equipment.
Allergens in bold, full information here.
CHILLED INGREDIENTS (optional)
HANDY EQUIPMENT (optional)
You will also need a mixing bowl, wooden spoon or spatula, balloon whisk (optional), saucepan & hob (or microwave), baking tray and oven.
For STANDARD and REFILL kits you will need to add two eggs and 120g unsalted butter.
Preparation 15 mins + Chilling 1 hour + Baking 20 mins = Total: 1 hr 35 mins
Bake-a-long at home with our Chocolate Fondant tutorial here:
THE BOX - Dry ingredients: store in a cool, dry place, and use within 6 weeks. Chilled ingredients: please refrigerate immediately, and use within one week.
THE FONDANTS - Once baked, eat immediately!
FREEZING - You can keep these pre-baked and frozen for up to 2 weeks before baking.
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