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Chocolate fondant puddings

Chocolate Fondant Puddings

This recipe was originally posted on The Infatuated Foodie blog #1 and that original post has recently been imported. You can find it here.

It’s so yummy though, it deserves its place in the recipe collection.

Note 1: Make sure you prepare your fondant molds as stated, or they’ll stick when trying to turn them out.

Note 2: The uncooked fondants can be frozen for up to a month and cooked straight from the freezer. To bake from frozen, simply remove from the freezer – 30 minutes or so in advance if possible – and carry on as stated, adding 5 mins more to the cooking time.

Suggestions for serving

Using a squeezy sauce bottle, decorate each plate with dots of raspberry coulis – or whatever pattern you choose to make.

Sit a fondant in the middle of each plate and then top with a quenelle of vanilla bean ice-cream or vanilla infused whipped cream.

Or if you wish, just whip up some pouring cream with vanilla bean extract and plop on the side or top of the fondants.

Serve warm.

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