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Chocolate and mint fondants

Australian Gourmet Traveller recipe for chocolate and mint fondants.

By Rodney Dunn
  • 20 mins preparation
  • 25 mins cooking plus chilling
  • Serves 10
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Chocolate and mint fondants
These puddings are most impressive when you cut into them with a spoon and they ooze minty goodness. The secret is simple: Minties. You can make the puddings up to a day ahead.


  • 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


  • 1
    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).
  • 2
    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 .

  • Author: Rodney Dunn