Chocolate Fondant. The king of pudding for many chocoholics! 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
Perfectly Weighed Ingredients (allergens in bold)
Handy Baking Equipment
**Not included in SmallBox Size
You will also need a mixing bowl, wooden spoon or spatula, balloon whisk (optional), baking tray and oven.
You can use a stand/electric mixer if you wish too, but it is not necessary.
**For SmallBox, you will also 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:
BIGBOX BAKESTERBOX - Chilled items: please refrigerate immediately. Dry items: store in a cool, dry place. Use within 10 days.
SMALLBOX BAKESTERBOX - Store in a cool, dry place and use within one month.
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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