Rich, dark & full of chocolaty mint flavour – perfect served with cold ice cream
One of the most seductive qualities of chocolate is that it melts at precisely body temperature. Pop a square of the good stuff in your mouth and, as your brain’s pleasure centre floods with dopamine, a textural experience unlike that imparted by any other food takes place on your tongue. Rich, smooth and creamy, melting chocolate lingers long after flatter flavours have died away, creating a mouthfeel that is utterly unique.
Hands up if you’ve ever been disappointed by a slice of chocolate cake? Eating with your eyes, a cake can appear utterly irresistible, the dark sponge promising deep chocolate flavour, only to deliver an experience that is dry and at best, underwhelming. Icing can help, adding some textural contrast to the layers, but if a chocolate cake hasn’t been made well, the buttery icing can sometimes simply add a cloying sweetness which you really don’t want.
Individual puddings are baked for 9 minutes for the perfect molten middle
One of the reasons I think chocolate cake often fails to deliver is the difference between chocolate as a cake, and chocolate in its pure, unadulterated form. The sensory experience of eating chocolate is one so familiar that when we see, smell or taste it, we expect that smooth, lingering, luscious mouthfeel to accompany it by default. When we describe something as ‘melt in the mouth’, nothing achieves this quite so accurately as a piece of chocolate.
Which is why discovering new ways to deliver chocolate in dessert form is an obsession of many a chef and home cook. We want to recreate that magical melting mouthfeel while at the same time experiencing more than just a simple slab of chocolate. Mousse comes pretty close – smooth, silken but possibly a touch too thick, and while chocolate ice cream is almost there, the fact that it is cold puts it one step away from that perfect melting chocolate moment. For me, the answer is chocolate fondant.
Break into these little puddings for an eruption of molten mint chocolate sauce
This perennially popular restaurant and dinner party dish is just that for a reason. I first blogged a version inspired by a Jamie Oliver recipe here, and since then have served it on several occasions– it’s easy to prepare, can sit in the fridge while you enjoy your main meal and delivers delicious results. There’s just something about plunging your spoon through the delicate cakey outside into a rich, gooey, melting middle that will put a smile on pretty much anyone’s face. Chocolate that melts in your mouth? This is it.
But there’s always room for improvement, and when I spotted a recipe for fondants in my Paul A. Young recipe book, I decided to give them a go. Paul is something of a Willy Wonka when it comes to chocolate, and the magical explosion of molten lava that explodes from these little beauties does not disappoint. As an added indulgence, an infused white chocolate ganache is baked into the middle of the fondant, resulting less in a soft, oozing middle than a full on cascade of melted chocolate when you break the pudding open.
Dark chocolate fondant pudding with a molten mint centre
Paul’s original recipe is for a white chocolate and basil ganache centre, but I’ve adapted it here for a fondant pudding take on an after dinner mint. The chocolate pudding itself is rich yet surprisingly light, the delicate edges giving way to the softest of centres, the core of which holds a lovely little ball of just-melted ganache. It’s perfect served with a big dollop of cold vanilla ice cream, the contrast of hot and cold, creamy and fudgy as satisfying as any dessert I’ve ever made. And you get the melted chocolate mouthfeel that everyone loves so much. Job done.
Creamy white chocolate mint ganache puddles out of this dark chocolate fondant
Mint Chocolate Fondant Puddings (adapted from Adventures with Chocolate)
(makes 4)
For the white mint chocolate ganache
Ingredients:
100ml double cream
15g picked mint leaves
200g white chocolate, finely chopped
Method:
Put the cream and mint leaves in a small saucepan and bring to a simmer. Remove from the heat, cover and set aside to infuse for an hour.
Place your chopped white chocolate in a heatproof bowl. Strain the liquid mixture, then return to the saucepan and bring back to a simmer. Pour the minty cream over your white chocolate and whisk well until combined.
Pour into a small plastic container and pop in the fridge to set for about one hour. Once set, make teaspoon sized balls of ganache and refrigerate on a plate until needed.
n.b. This recipe makes more ganache than you will need, but I imagine trying to bring much smaller quantities of cream to the boil would be tricky. And a little leftover ganache usually manages to find a home.
For the fondant puddings
Ingredients:
85g unsalted butter, plus extra for greasing
75g good quality dark chocolate, chopped
3 medium free range eggs
75g golden caster sugar
70g plain flour
Pinch salt
Method:
Grease four dariole moulds or ramekins with a little butter, then line the bottom of each with a circle of baking parchment.
Melt the butter in a pan over a low heat, then add the dark chocolate and stir until melted. Remove from the heat and allow to cool slightly.
Whisk together the eggs and sugar gently – you don’t want to overmix – then whisk in the chocolate and butter mixture. Add the flour and salt and fold until combined and the mixture is smooth.
Pour the chocolate batter into your prepared moulds until each is one third full, then cover and refrigerate until firm – about 30 minutes.
Remove from the fridge and place a single ball of white chocolate ganache in the middle of each mould. Distribute the remaining chocolate batter evenly into the four moulds, then cover and return to the fridge for at least one hour.
When ready to cook, preheat the oven to 180 degrees C. Bake the fondants on a baking tray in the middle of the oven for 9 minutes.
Remove from the oven, carefully invert one fondant over a plate and lift the mould off. Peel away the baking parchment, repeat the process with the remaining puddings, then serve immediately with large scoops of cold ice cream.
I agree with everything you just said…Looks literally perfect. I bought a really nice pudding basin to do this sort of thing with, but haven’t as of yet. Perhaps I’ll come up with my own twist soon! I do love a bit of chocolate in my life… There’s nothing worse than a disappointing chocolate cake.
Looks fabulous. Like the minty twist to the classic recipe 🙂
Oh my days, what a fabulous post from subject to execution! I’m a sucker for a fondant and am deffo in the choccie mint camp (bizarrely, lots of my foodie friends can’t bare it or choccie orange???!). This is a genius idea. I’m very wedded to my Nigella Molten Babycakes from HTBADG but adding a white mint middle is inspired! I’m gagging for a chocolate fix (am attempting to lose weight) and I can’t help but think, how bad could one little fondant be…? 😉
Mousse… ice cream… fondant… I love all three. Your photo captures the seductiveness of chocolate very nicely!
Ooh my good God! Please adopt me!
Oh, dear, they look so amazingly delicious!
Wow! This looks incredible!
Frugal Feeding – everyone needs a bit of chocolate in their life!
The Single Gourmet & Traveler – I want to try a peanut butter version soon too, mmmmnnn 🙂
Jo Bakes – one tiny little fondant would definitely not do any harm 🙂
Sarah – thank you, me too. I’m a sucker for anything chocolaty.
Kavey – haha, I love your comments!
Tina – 🙂
Make Do Spend – thank you!
First of all- these sound amazing. Second, I just love this post. There is nothing as disappointing as a dessert that looks amazing and tastes not so amazing.
I love a good choc fondant. You’re right – it is the absolute perfect chocolate experience. Second for me would be a brownie, and third would be one of those Lindor chocolates with the melting centre. I don’t eat that much chocolate but the restaurant where I sometimes waitress makes the most incredible fondants, and I can never resist them.
What an incredible sounding fondant. For me, mint and chocolate are meant to be together. I would love to try this out……divine:-)
those look fabulous!
so decadent looking! I love the pic with the ooze!
looks and sounds so delicious ~ lovely photos
Lauren – thank you and yes, when something looks beautiful but doesn’t deliver on flavour it’s so disappointing.
Elly – brownies definitely deserve to be up there with the chocolate fondant!
Laura – me too, I love the combination of mint and chocolate, although I know it’s not everyone’s cup of tea.
Jereme – thank you!
Cake Brain – that’s my favourite one too 🙂
Eclectic Faerie – thank you 🙂
Wait. I never thought about that… chocolate melts at body temp. No wonder we love it so!
xo
E
Asbolutely agree with your point about chocolate cake! There’s nothing I detest more than chocolate cake made only with cheap cocoa (no real chocolate) and topped off with chocolate buttercream… The butter always dominates and ruins the whole experience.
Oh my god this looks heavenly!!!! My mom used to make molton chocolate cakes all the time after we tried them out in a restaurant, but I have forgotten completely about them. I don’t think I’ve even had one in years now! Thanks for the revival. 🙂
You are so right about disappointing chocolate cake. This looks wonderful. I want to try it with basil first and then I’ll have to try the mint as well. What better excuse to eat chocolate?!?
I LOVE chocolate and mint together. (I know, not that original.) Such a great combo and this looks divine.
I just love how the ball of ice cream is the PERFECT size and shape to top the pudding – divine!
Wish I could make desserts like you do, I’m so bad at following recipes!!!
Erin – absolutely, it’s what makes it so unique (and irresistible!) 🙂
The Melbourne Food Snob – agreed!
Amy – my pleasure, enjoy!
Delicio8 – yep, I’d definitely like to try the basil version soon.
Kale – thank you 🙂
The Caked Crusader – I know, was really pleased with that shot!
Regula – following recipes is important to some extent, but even baking allows for a little creative license 🙂
Mmmmm, my mouth is watering. I particularly like that you can make these ahead and pop in the fridge until you are ready to cook them. Top trick for a wannabe domestic goddess like me 😉
Divine! And yep absolutely have been disappointed by chocolate cake that I’m sure would not happen with these!
These are so beautiful! Definitely a decadent dessert, but well worth all the calories! Thanks for sharing. Also, I’m having a ChicWrap giveaway today that you should enter!
omg i’m drooling!!! I love visiting your blog as I know I will always get a special treat. I love chocolate fondant puddings and remember trying them after seeing them on your blog previously. I’ll have to attempt these now!
A chocolate cake has failed me more than its fair share. Sometimes, it’s the quality of chocolate. Sometimes its our eyes telling us what to expect but only to realize they’re not half as good. But when its well made, we begin eating with our eyes and that’s amazing too.
That ooze shot is pure food porn!
Fleur – yep, they’re so simple to make but people are always hugely impressed. Much easier than making souffles!
Lorraine – thank you 🙂
Georgia – absolutely worth every single last delicious bite 🙂
Baking Addict – ah, thank you. Enjoy!
Pencil Kitchen – that’s true, when chocolate cake comes out right, it’s seriously good 🙂
Nic – haha, that was the intention!
I bought some pudding moulds only the other day so I could have a go at making chocolate fondant puddings! My favourite restaurant in France does the most amazing version so this post has me dreaming about summer evenings and decadent meals.
Oh my, that fondant looks amazing!! I love the photos of the fondant oozing, as any good fondant should. I just want to lick my screen!
mint and chocolate is hands down my favorite choco-combo. and that first paragraph nearly killed me with delight! suddenly craving this little pudding in a crazy way!
Kathryn – I bought my little moulds specifically to make fondants too. Once you have them, it seems rude not to make use of them as much as possible! 🙂
Jennifer – haha, thank you!
Marissa – so glad you like the recipe, enjoy 🙂
Oh my goodness this chocolate fondant looks divine – and I love the combination of mint and chocolate!
Wow! That looks absolutely perfect! I love the technique here of putting the ganache in the middle.
What an amazing pudding… It looks awsome…
Beautiful puddings! There just seems to be so many things to try! The photography is certainly getting better as I read your posts and I too love the oozing picture that really works so well to make your mouth water.
Oh how very very nice is your little pudding, d=so well adapted and a great combo
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Wonderful! I love molten lava cakes and have been meaning to make them for ages. I do think they must be the perfect form of chocolate cake – cakey, gooey, creamy all at once. Beautiful!
OMG – that is possibly the best idea ever! I love chocolate mint & am So going to try these. Decadent pics!
Cara – thank you, I love mint and chocolate together too.
Erin – thanks!
Ye Mek – thank you.
Cake Boule – ah, thank you 🙂
My Kitchen Stories – definitely need to try the basil version too!
Jamie – I think they might just be the perfect chocolate cake – you have to try them!
Cook Sister – haha thank you, enjoy!
Hi
I am just a regular guy who loves to eat but am not so proficient in cooking. I loved the fondant when I saw it for the first time on Master Chef – Australia and was on the lookout for its recipe ever since. Finally got one and tried it out and it was really good. But then I felt that there could be something more that could be done to it to improve and add to its taste. Voila! the search led me to your site and although it took me time but it was well worth making the mint flavored chocolate fondant (although I goofed up the white chocolate part a bit!!!) 🙂 …. thanks a lot. I actually wanted to make it for my kid and wife and frankly I did manage to get them to smile when they ate it. Thanks again ………
what a show-stopper of a dessert! Love molten puds. Your photos are amazing.
Aw, thank you so much xxx