Easy Chocolate Fondant: Foolproof and Soft Recipe

Updated: July 31, 2025 • Twelve-minute read (cupboard, timers, nutrition, variations, tips).

Your rating out of five stars

Chocolate fondant: a gourmet legend

It's impossible to resist chocolate fondant, this legendary dessert that combines intensity, simplicity, and a wow factor with every taste. Its runny center, encased in a thin crust, captivates gourmets and impresses guests, even those without any baking experience. It's a recipe that has become a cult classic, as much for its speed as for the chocolatey emotion it provides.
Chocolate fondant has become a classic thanks to its unique texture, halfway between soft and runny, and its simple ingredients: good chocolate, eggs, sugar, and a hint of flour. It embodies pure indulgence, but also conviviality: share it with family or serve it in individual portions for a chic effect. By mastering the cooking process, you offer with each bite the promise of a liquid and fragrant center, a symbol of celebration and regressive pleasure.
Beyond the recipe, this dessert is part of French culinary history. If you want to shine at the table, let me mention that chocolate fondant is often attributed to chef Michel Bras and that there is a subtle difference between fondant, moelleux, and mi-cuits. But ultimately, the essentials remain the same: quality chocolate, love, and the desire to indulge... without waiting!

Ingredients and Portion Adjustment

Basic recipe for six individual fondants or a 20 cm mold. Use the portion function to adapt the list according to your appetite or the number of guests. Opt for a 70% dark chocolate for a deep taste and a melting texture. Also discover NEARY T45 pastry flour , ideal for this recipe.
Tip : Prepare everything at room temperature for even melting and well-integrated eggs.

Quick substitutions: butter → vegetable margarine; dark chocolate → milk chocolate for a sweeter version; sugar → brown sugar for a caramelized note.

Smart Closet Mode

Nutrition and calorie profile

Steps to a perfect runny heart

1. Melt the chocolate and butter : Cut the chocolate into squares and gently melt it in a bain-marie with the butter. Mix until you get a smooth, glossy cream.
   
   Start Stop
2. Whisk eggs and sugar : In a bowl, beat the whole eggs with the sugar until the mixture foams and whitens slightly.
3. Add melted chocolate : pour the warmed chocolate-butter mixture over the eggs, stirring to obtain a smooth paste.
4. Add flour and salt : Sift the flour and salt over the mixture, then mix gently without overworking the dough.
5. Butter and fill the molds : Line the individual molds or the large mold with butter and cocoa. Spread the batter halfway up to maximize the pouring effect.
6. Express cooking : Bake in a preheated oven at 180 degrees for eight to ten minutes. The top should be set, but the center should still be wobbly.
   
   Start Stop
7. Unmold and serve : let stand for two minutes before gently removing from the mold. Enjoy warm, the runny center is there!

Chocolate variations and twists

Fondant with a praline center: slip a square of praline or a dab of spread into the center before cooking, for a melting and delicious surprise.
Gluten-free version: replace the T45 flour with almond powder or a gluten-free baking mix, the result remains ultra-soft.
Spices & zest: add a hint of Espelette pepper, organic orange zest or a pinch of cinnamon for a subtle and original flavor.
Air fryer: for express cooking, discover the technique on our air fryer blog .
White or dulcey chocolate: the base also works with white or blond chocolate, simply adjust the sugar to maintain the balance.

Storage and freezing

The fondant can be kept for two days in the refrigerator, well covered to prevent it from drying out. To restore the runny center, reheat it for one minute at a low temperature in the oven (never in the microwave). You can also freeze the raw fondants, in their molds: put them directly in the oven while still frozen, extend the cooking time for one to two minutes, the result is amazing! Perfect for a quick dessert or an impromptu snack.

Service ideas and pairings

• Serve it with a scoop of vanilla ice cream or raspberry sorbet for an irresistible hot and cold combination.
• Arrange some fresh red fruits on the plate for a tangy and colorful touch.
• Topped with salted butter caramel or passion fruit coulis for an exotic contrast.
• For adults, serve with an espresso or a glass of Maury red (a naturally sweet wine from Roussillon) to enhance the intensity of the chocolate.
• Serve it as a duo with the air fryer fudgy brownie for a comparative tasting!

Frequently Asked Questions

Anti-failure tips

• Butter and flour the molds well to prevent the fondant from sticking during cooking.
• Do not overmix the dough once the flour is added, to maintain the soft texture.
• Let it cool for a few minutes before unmolding; it's easier and the center remains runny.
• For an even more “restaurant” effect, sprinkle with a dusting of cocoa or icing sugar just before serving.
• Test the cooking on a fondant: adjust the time according to the size of your molds and the power of your oven.

Smart budgeting and resources

Homemade chocolate fondant costs less than one euro per serving, much cheaper and healthier than most industrial desserts. Choose bulk chocolate and flour, and discover the difference with NEARY pastry flour .
To explore other delicious desserts, discover our blender & pastry selection and our advice on the origin of chocolate fondant .
Budget tip: use leftover Easter chocolate or incomplete bars; it's economical and waste-free.

↑ Back to top