Mary Berry Chocolate Fondant Recipe

This impressive Mary Berry Chocolate Fondant Recipe is a decadent and gooey dessert, which features high-quality dark chocolate and rich unsalted butter. It’s the ultimate dinner party pudding, designed to be baked until the outside is firm but the inside remains a river of liquid chocolate.

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Mary Berry Chocolate Fondant Ingredients

The Puddings:

• 100g (3 ½ oz) Dark Chocolate: Mary specifies chocolate with at least 70% cocoa solids. This is non-negotiable for the structure and intense flavor.
• 100g (3 ½ oz) Unsalted Butter: Cut into cubes, plus extra for greasing.
• 100g (3 ½ oz) Caster Sugar: The fine crystals dissolve quickly into the egg foam.
• 2 Large Eggs: At room temperature.
• 2 Large Egg Yolks: The extra yolks provide the signature richness and velvety texture of the molten center.
• 50g (1 ¾ oz) Plain Flour: Just enough to hold the shape without making it cakey.

The Mould Preparation:

• Cocoa Powder: For dusting the ramekins. This prevents sticking and ensures the outside of the fondant remains dark and attractive (flour leaves white streaks).

How To Make Mary Berry Chocolate Fondant

1. Prepare the Ramekins: Preheat the oven to 200°C (180°C Fan / 400°F). Heavily brush 4 small pudding basins or ramekins (about 150ml capacity) with melted butter. Place them in the fridge to set, then brush with a second layer of butter. Dust the insides generously with cocoa powder, shaking out the excess. This “double-greasing” is Mary’s secret to ensuring they turn out.
2. Melt Chocolate and Butter: Break the dark chocolate into pieces and place it in a heatproof bowl with the cubed butter. Set the bowl over a pan of barely simmering water (bain-marie), ensuring the bowl doesn’t touch the water. Stir occasionally until melted and smooth. Remove from heat and let cool slightly (about 10 minutes).
3. Whisk Eggs and Sugar: In a separate bowl, whisk the whole eggs, egg yolks, and caster sugar together using an electric whisk. Beat on high speed until the mixture is pale, thick, and has doubled in volume. It should leave a trail when the whisk is lifted (ribbon stage).
4. Fold Together: Carefully pour the cooled melted chocolate mixture into the egg mousse. Use a metal spoon or spatula to fold them together gently, keeping as much air in as possible.
5. Add Flour: Sift the plain flour over the mixture and fold it in gently until no white streaks remain.
6. Fill and Bake: Divide the mixture evenly between the prepared ramekins. Place them on a baking tray. Bake for 10–12 minutes.
   • The Test: The tops should be firm to the touch and cracked slightly, but the middles should feel soft and wobbly underneath.
7. Serve: Remove from the oven and let them stand for 1 minute. Run a small knife around the edge to loosen, then carefully turn them out onto serving plates. Serve immediately.

Recipe Tips

• The “Chill” Factor: If you are making these for a dinner party, you can fill the ramekins and keep them in the fridge for up to 24 hours before baking. Note: If baking from fridge-cold, you will need to add 2–3 minutes to the cooking time.
• The Cocoa Dusting: Do not use flour to dust the ramekins. Flour will leave a white, pasty residue on the outside of your dark chocolate sponge. Cocoa powder keeps them looking professional.
• Oven Calibration: All ovens vary. If you are nervous, bake one fondant first as a test to nail the timing. If 12 minutes gives you a solid cake, reduce the next batch to 10 minutes.
• Chocolate Quality: Since there are so few ingredients, the flavor relies entirely on the chocolate. Avoid cheap cooking chocolate; use a brand you would enjoy eating plain.

What To Serve With Mary Berry Chocolate Fondant

• Single Cream: Pouring cream cuts through the richness.
• Raspberries: The tartness of fresh berries balances the intense sugar and fat.
• Vanilla Ice Cream: The contrast of hot pudding and cold ice cream is unbeatable.
• Crème Fraîche: For a slightly tangy, sophisticated pairing.

How To Store Mary Berry Chocolate Fondant

• Raw Batter: The unbaked mixture can be frozen in the ramekins for up to 1 month. Bake from frozen, adding about 5-8 minutes to the cooking time.
• Baked Leftovers: These really must be eaten immediately. If you have leftovers, the center will solidify as it cools. You can reheat them in the microwave for 30 seconds to get them warm again, but they will be more like a brownie than a fondant.

Mary Berry Chocolate Fondant Nutrition Facts

• Calories: 480 kcal
• Carbohydrates: 38g
• Fat: 34g
• Protein: 6g
• Sugar: 30g

Nutrition information is estimated per pudding.

FAQs

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