The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Chocolate and mint fondants

You'll need

5 eggs 5 egg yolks 125 gm caster sugar 1 tsp vanilla bean paste 225 gm unsalted butter, coarsely chopped 225 gm dark chocolate (70% cocoa solids), coarsely chopped 50 gm (1/3 cup) plain flour, sieved 10 Minties To serve: cocoa and pouring cream


  • 01
  • Whisk eggs, yolks, sugar and vanilla in an electric mixer until pale and frothy (5-6 minutes). Meanwhile, melt butter and chocolate in a bowl placed over a saucepan of simmering water, stirring occasionally until smooth (4-5 minutes). Add to egg mixture, whisk to combine, then gently fold in flour and pour mixture into a jug. Divide among 10 buttered and floured 250ml metal moulds and press a Mintie into the centre of each. Refrigerate puddings until chilled (2 hours).
  • 02
  • Preheat oven to 180C. Bake puddings until they form a dome (20-25 minutes), then invert onto plates, dust with cocoa and serve hot with cream.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.