Chocolate Espresso Fondants

Name: Chocolate Espresso Fondants
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 - 6 serving(s)
Ingredients: 150 g butter, chopped, plus extra to grease; cocoa powder, to dust; 150 g dark chocolate (70% cocoa solids), chopped; 2 tbsp. instant espresso powder; 50 mL coffee liqueur, we used Kahlúa; 3 medium eggs and 3 medium egg yolks; 150 g caster sugar; 150 g plain flour

This is the perfect get-ahead dessert to impress your guests with, and it has a deliciously tempting gooey middle every time.

By Georgie D'Arcy ColesPublished: 21 May 2024

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This is the perfect get-ahead dessert to impress your guests with, and it has a deliciously tempting gooey middle every time. Here are some more chocolatey dessert ideas!

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Yields:

1 - 6 serving(s)

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Cal/Serv:

445

Ingredients

150 g
butter, chopped, plus extra to grease
cocoa powder, to dust
150 g
dark chocolate (70% cocoa solids), chopped
2 Tbsp.
instant espresso powder
50 ml
coffee liqueur, we used Kahlúa
3 medium eggs and 3 medium egg yolks
150 g
caster sugar
150 g
plain flour

Directions

1. Step 1Grease 6 dariole moulds well with butter, then dust with cocoa powder to coat, tapping out excess. Chill until needed.
2. Step 2 Melt the butter, chocolate, espresso powder and coffee liqueur in a heatproof bowl set over a pan of barely simmering water, stirring occasionally, until combined. Remove bowl from heat and leave to cool for 10min.
3. Step 3 Using a freestanding mixer or handheld electric whisk and a large bowl, beat the eggs, yolks and sugar until pale and fluffy, about 5min. Using a large metal spoon, fold in the flour and cooled chocolate mixture. Divide evenly between the prepared moulds. Chill for 1hr (up to 24hr).
4. Step 4 Preheat oven to 200°C (180°C fan) mark 6. Put moulds on a baking tray and bake for 10-12min, until well-risen and the tops appear baked. Remove from oven and leave to sit for 1min, before turning out on small plates. Serve with cream or vanilla ice cream, if you like.

FREEZE AHEAD Once filled, cover the moulds and freeze for up to a month. To serve, uncover and bake from frozen in an oven preheated to 200°C(180°C fan) mark 6 for 15-17min. Complete recipe to serve.

Per serving: