I’m gonna let you in on a little fact about me: I love chocolate. Well, it’s not really a little fact, everyone who knows me knows I love chocolate. They might not know that I’m a professional Chocolate Fondant Maker.

In my kitchen, I am.

It’s tradition, you see. For Valentines Day, or our Wedding Anniversary I’ll make the same dinner (Creamy Paprika Chicken Fettucini) and dessert – my Chocolate Fondants.

I can make them with my eyes closed, in my sleep and without a recipe. They now made by feel, by touch and smell. They have to come out of the oven at just the right time, or they’re little cakes, not fondants. And delicious cakes they are, but all the better when they’re ooooooozy.

You’re so lucky I’m sharing my recipe with you. I promise when you make them for Valentines Day next week, it’ll rock your night. Or, they might lead to your night being rocked. Either way, don’t pass up the opportunity to make and eat chocolate. Especially the fondant kind.

Chocolate Fondants

You’ll need:

• 100g 70% Chocolate (I like to use Lindt or Green&Blacks)
• 100g Butter, cut into chunks + excess butter for greasing
• 50g Raw Sugar (Icing sugar if you don’t have a Thermomix®)
• 2 Eggs
• 2 Egg Yolks
• 75g Plain Flour
• 1 Tbs Cocoa Powder for coating

Thermomix® Method:

1. Preheat oven to 180Cº, lightly coat 6 ramekins with butter then sprinkle with cocoa powder and set aside.
2. Melt the chocolate and butter together in the mixing bowl for 4 Min/40Cº/Speed 2. Set aside, then clean and dry mixing bowl (or use a 2nd)
3. Add the raw sugar and mill for 10 Sec/Speed 9. Scrape down sides. Insert the Butterfly. Add eggs and egg yolks and beat for 3 Min/37Cº/Speed 4.
4. Keeping the butterfly in and increase speed to Speed 2, slowly adding the melted chocolate and butter mixture through the lid. Once incorporated add the plain flour (pre-weigh flour if not using a TM5). Mix till just incorporated.
5. Pour into prepared ramekins and bake for 8-10 Minutes
6. Serve straight away with whipped cream and raspberries.

Non-Thermomix® Method:

1. Preheat oven to 180Cº, lightly coat 6 ramekins with butter then sprinkle with cocoa powder and set aside.
2. Add 500g water to a pot and set to boil. Once boiling turn down the heat by half. In a bowl over the pot melt together the chocolate and butter, being careful not to burn yourself with steam. Once melted, set aside.
3. Using a stand beater, beat your sugar, eggs and egg yolks together for 5 minutes. After the 5 minutes keeping the beater on, slowly add your chocolate mixture. Once incorporated add the flour and mix till just incorporated.
4. Pour into prepared ramekins and bake for 8-10 Minutes.
5. Serve straight away with whipped cream and raspberries.

Tips: I use Gluten Free Flour for mine and they work perfectly, be careful not to over mix with normal flour. Make sure you serve them straight away or they’ll keep cooking and there won’t be any ooziness. You can pre-make them up till the baking stage and keep them in the ramekins in the fridge, they’ll just need to cook a few minutes longer (10-13 perhaps).