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Warm chocolate-espresso fondants

Australian Gourmet Traveller dessert recipe for warm chocolate-espresso fondants

By Emma Knowles
  • Serves 6
Warm chocolate-espresso fondants
Warm chocolate-espresso fondants


  • 70 gm dark chocolate (64% cocoa solids), finely chopped
  • 60 gm unsalted butter, coarsely chopped
  • 20 ml espresso coffee
  • 2 eggs
  • 100 gm caster sugar
  • 50 gm plain flour
  • To serve: double cream
Espresso ganache
  • 150 gm white chocolate, finely chopped
  • 1 tbsp pouring cream
  • 20 ml espresso coffee


  • 1
    For ganache, combine ingredients in a small heatproof bowl placed over a saucepan of simmering water until chocolate is melted. Stir until smooth then refrigerate for 3-4 hours or until firm, then roll heaped teaspoons of mixture into balls and refrigerate until required.
  • 2
    Combine chocolate, butter and espresso in a heatproof bowl placed over a saucepan of simmering water until melted, stir until smooth and remove from heat. Combine eggs and sugar in a separate large heatproof bowl and whisk over a saucepan of simmering water for 7-8 minutes or until thick and pale. Remove from heat, fold in chocolate mixture, sieve over flour and fold in. Refrigerate for 3-4 hours.
  • 3
    Preheat oven to 180C. Half-fill 6 buttered and floured 150ml-capacity metal dariole moulds with pudding mixture, place an espresso ganache ball in the centre, then top up with more pudding mixture and place on an oven tray. Bake for 7-8 minutes or until risen and just firm to the touch, stand for 5 minutes then turn onto serving plates and serve immediately with double cream.
  • Author: Emma Knowles