Hot chocolate fondants with crème Chantilly

This is a special moment for my blog. This is the first dessert recipe I’ve written and this goes out to all the mothers out there.

There has been some hectic debate in the office this week as to what the best dessert actually is. We’ve had cheesecake, banoffee pie, and even a rogue viennetta flung round our sweet debating circle.

I feel a great dessert is all about simplicity and letting the ingredients do the talking – on the basis you cannot beat a hot chocolate fondant (use at least 70% cocoa chocolate). Make this for your mother this weekend - Happy Mother’s Day mum!


  • 250g of Tesco unsalted English butter (98p) – we’re using 150g
  • 6 farm pride free range eggs (£1.42) – we’re using 3 egg yolks and 3 whole eggs
  • 200g of Lindt 70% cocoa dark chocolate (£2.50) – we’re using 170g
  • 150ml of Tesco double cream (56p)

The cupboard staples...

Caster sugar (90g), plain flour (25g), vanilla extract (1/2 a teaspoon) and icing sugar (3 teaspoons).

Total cost

If you already have the cupboard staples, then according to, this trolley was cheapest at Tesco where it came to £5.46 - that's £1.36 per head!


  • Pre-heat the oven to 180C first. You need it to be at the exact temperature when cooking. Now brush 4 ramekins or pudding basins (think individual summer puddings size) well with butter and set to one side.
  • Next up, put the butter, chopped chocolate, and sugar in a bowl over a simmering pan of water and melt gently - make sure the ingredients are nicely combined.
  • Once melted, remove from the heat (let the mixture cool a little) and whisk in the egg yolks and whole eggs. Keep mixing and give them a good beating – you want a light mixture. Then fold in the flour (fold the flour so you keep air in the mixture).
  • Now pour the mixture into your ramekins and chill in a fridge for 20 minutes. You’ll get better results if cooking the mixture from a chilled state. While the mixture is chilling you can make the crème Chantilly.
  • Whisk the cream until stiff, then add ½ a teaspoon of vanilla extract (not essence, or the seeds from a fresh vanilla pod are even better) and 3 teaspoons of icing sugar. Give it another whisk and keep chilled until ready to serve.
  • Once chilled, put in the oven for 9 minutes. Remove from the oven and rest for 2 minutes. Once they’ve rested you can turn out (fingers crossed) on to plates and serve with a spoonful of the crème Chantilly.
  • Happy eating!


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  2. Hi Vincent, thanks! I'm now a member of petitchef