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Forget fancy, this dessert is just pure comfort, like a shoulder to cry on when a foul mood takes over. Plus it makes for killer food porn, what’s not to love? But the main reason why I adore chocolate fondants so so much is simple; the extreme pleasure of breaking through a flimsy chocolate cakey crust to reveal the pool of molten chocolate is unrivalled. There’s no need to unmold them either. Just give me an oven glove and a spoon and I’ll dive straight into it, especially if it’s chocolate with an in-your-face hit of coffee, a familiar combo but one that I always go nuts for.
Best of all, fondants can be ladled up into ramekins and stored in the fridge ready to be baked whenever the mood strikes, which in my world, is often. But since they’re so easy to put together and takes no time to bake at all, there’s no drama even on my laziest of days. Ummm a daily dose of chocolate is definitely one treatment plan I can get into.
{ 39 comments… read them below or add one }
Your photo’s are absolutely drool-worthy!! Quite sublime!! I love that something so simple makes such a visual impact! Susan
These images are so handsome and instantly made me crave chocolate. Bookmarking the recipe!
This is too good Karen! Your photos are just getting better and better. Love what you’re doing :) I am so trying this recipe out!
Tina @ bitemeshowme recently posted..2012 Photo Challenges
What beautiful looking chocolate fondants. Such great photography too. I must try this recipe and I hope to do it justice!
Hotly Spiced recently posted..Not Quite Nigella’s Dairy Free & Gluten Free Buckwheat & Coconut Pancakes
Food porn at its best! And chocolate porn too! Must. Make. These!
YUM! i have been trying a recipe for salted caramel chocolate fondant but have failed on three, yes, three attempts, fortunately it still has tasted delicious, i need to try again, thanks for reminding me.
muppy recently posted..Whole Snapper stuffed with Olives and Anchovies served with duck fat potatoes
That’s amazing simplicity! Check out the goeey innards! Love it :)
Mmmmm… chocolate porn. Love the fact that these can be frozen to satisfy those sudden cravings.
Phuoc’n Delicious recently posted..Vietnamese coffee ice cream
I love the changes in your blog! Amazing pics..
Natashia@foodonpaper recently posted..Tiramisu
WOW! just WOW!
Anita Nervosa recently posted..The winner takes all (the honey!!).
I *just* discovered your food blog, and I’m so happy I did. =)
Shaheen [The Purple Foodie] recently posted..How To Cut An Artichoke
This looks amazing!! I was thinking of making a tiramisu since I have been craving coffee + chocolate.. but this looks so good and easy to do!!!
Jenny recently posted..The Devonshire
oh Yum!! I need some of this. Might have get H to make these for me
penny aka jeroxie recently posted..Suckling pig ham
Wow, these are gorgeous, lovely and yummy looking! Thanks :)
I love the little thimble shaped cups you used. Just gorgeous. And any dessert that requires “breaking into” is just one of the greater things in life. Period. Stumbled onto your blog for the first time today and really glad I did. So, so beautiful!
Laura recently posted..yummy, vegan + totally empowering DIY protein mix
Oh sweet fondant.
The chocolatey goodness inside this looks awesome! Gorgeous photos as usual.
Sarah recently posted..Strawberry Shortcakes: summer lovin’
Truly a decadent chocolate dessert!
Looks very delicious!
Natalie recently posted..Beef Stew.
Wahaha I dropped by today to read your outdated and embarrasing about page (since you tweeted it). It’s not embarrassing! I loved it :D hehe. i also love this fondant and though coffee gives me heart palpitations (and not the good Johnny Depp kind), I can still have a chocolate version!
catty recently posted..Ippudo Causeway Bay, Hong Kong: pork buns and ramen
Lol the new About page has been up for a week or two I think. So you might not have read the really old one lol. That was the embarassing one
gorgeous pictures. i love your little ramekins too. so precious. think i’m going to just scroll up and stare at them for a bit if that’s ok :)
hollypop recently posted..Just Yesterday
You had me at Espresso! YUM and gorgeous photos as always.
Martyna@WholesomeCook recently posted..Chimichurri my way
Oh yeah baby, food porn, bring it on!
Sara (Belly Rumbles) recently posted..Happy New Year!
This looks amazing — both conceptually and the photos. Absolutely beautiful. I’ve never made anything even slightly like this, so I was wondering how critical the sugar is to achieving the “crust”. Could the amount of sugar be decrease for a less-sweet taste while still maintaining the breaking-through experience?
Hi Liz, absolutely you could decrease the sugar. It’s not so much about the ‘crust’ just as long as the outside is mostly baked solid while the middle stays ‘unbaked’. The sugar amount shouldn’t affect things too much. Bear in mind that I’ve kept the sugar content down myself and used a bittersweet chocolate with a higher cocoa content for the purpose of keeping the sweetness to a minimum. So you might not have to decrease the amount too much already. Hope this helps! :D
This looks super yummy! I’ve never heard of fondants before, I think I’ll have to give them a try.
Jana @ delectablymine recently posted..Red Velvet Cheesecake Cake
Loving the revamped layout and, as always, the photos.
Happy New Year, Ms Candy!
mademoiselle délicieuse recently posted..An experimental sous-vide dinner
never heard of fondant before but this looks absolutely to die for! just looking at the photos makes me feel so happy.. must be the chocolate rush! will try this soon.
Shannon | Just As Delish recently posted..Baked Sweet Potato Fries Recipe
Oh chocolate and coffee my favourite combination there is nothing more I can dream about. Honestly after I see the photos I just wanted this small sweet masterpiece to be right in front of me.
Greets list your flat for Olympics
these look delectable! one of my signature baking recipes is the chocolate fondant, but i haven’t thought of adding espresso to it, great twist on the classic.
Now that just looks heaven sent in a little silver pot. Making them Saturday. Eating them Saturday!
The Food Sage recently posted..Burmese daze: a food adventurer’s guide
Mmmmm…. Delicious! I want to have a sip or two or twelve…
Thank you for posting the recipe. I think I’ll make it later this week…
Drool! You have really captured the ‘eatability’ of these little babies! I don’t know if they would last long enough in my fridge to have later!
Cass @foodmyfriend recently posted..Chocolate Filled Doughnut Bites
The look amazing!! Plan to make them for V-Day!! But: Are the 200°C for fan-forced ovens?? I’d like the cake to be quite rich chocolaty, is that provided with that amount of eggs?
Hi Sarah, unless specified, oven temps will always be for non-fan-forced. If you got one, reduce the temperature by 20°C. And yes, the fondant is quite rich and fudgy :)
Thanks :) I’m going to give them a first try today!
It was a huge success! My bf loved it!! ;)
I am literall drooling at the gooey choc porn centre haha! Delish!!
Nic@diningwithastud recently posted..SOY Japanese Restaurant – Bondi
OMG I do believe I just got drool on your beautiful blog. So sorry. I also love the tins you put your fondants in. I’m off to convert this recipe right now!!
Jill Mant~a SaucyCook recently posted..Carmelized Onions & Gooey Gruyere = Divinely Rich French Onion Soup
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