17 Comments to 'Chocolate Fondant'

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1. Pixie said,
   January 13th, 2008 at 3:28 pm

   Oh my! giveme giveme giveme- need I say more? (and well done for being on cook the books!)

2. Aura said,
   October 14th, 2009 at 5:28 pm

   hey,
   should I eat then hot or cold?.. and will they be another day soft chocolate filled like just from the oven?..

3. Stephen said,
   October 14th, 2009 at 6:42 pm

   Hi Aura, I would say eat them hot. I haven’t tried them cold so I can’t say for sure but I don’t imagine they will be the same.

4. zaheen said,
   November 28th, 2009 at 6:27 pm

   do you really need cocoa powder

5. Stephen said,
   November 28th, 2009 at 7:36 pm

   Zaheen, the cocoa powder will give it a deeper chocolate flavour, but I am sure they will still be good if you make them without it.

6. Grace said,
   August 5th, 2010 at 2:48 am

   Hi, may I know what is the temperature to bake this chocolate fondant for 7 minutes?

7. Kerri said,
   August 5th, 2010 at 9:56 am

   200 degrees should do it. Enjoy!

8. Jennifer said,
   January 22nd, 2011 at 11:00 pm

   Made these tonigtht as a special family treat and they were amazing -served with a scoop of our favourite vanilla ice-cream. The recipe is simple, quick and easy to follow and the result perfect. Will be using this recipe again and again…many thanks!

9. Stephen said,
   January 23rd, 2011 at 1:56 pm

   Glad it worked out well Jennifer, thanks for the comment!

10. Tom and Lauren said,
    February 20th, 2011 at 7:55 pm

    Is it essential that the chocolate cool before folding in the eggs and sugar ?

11. Stephen said,
    February 20th, 2011 at 8:27 pm

    Tom and Lauren, if you fold in the eggs when the chocolate is hot then the eggs will cook while you are doing so and you’ll end up with a scrambled egg texture rather than the smooth texture that you want. So probably best to wait until they cool down 🙂

12. Tom and Lauren said,
    March 14th, 2011 at 9:12 pm

    Thanks for the reply, the only reason that we asked was we were to eager to get them in the oven lol. We are on our second bake now !!

13. Kerri said,
    March 17th, 2011 at 10:20 pm

    Ha, I know that feeling! Glad they worked out well. I wish I wasn’t on a diet, I would almost kill for one of these 🙁

14. Pippa said,
    April 7th, 2011 at 7:59 am

    I love these would they be OK with a bit of orange juice

15. Linda said,
    May 26th, 2011 at 10:58 am

    Hi! I came across this lovely recipe. I have one question: What does “fold the eggs in ” mean? I’m Dutch and my English obviously isn’t that good!

    Thanx a Million for this one!

16. Stephen said,
    May 26th, 2011 at 1:33 pm

    Hi Linda, it means to mix them in slowly and gently. Because the eggs have been beaten and have air in them, you need to do it gently or all of the air will be taken out of them and they will go flat. There is a particular technique for “folding”; try having a look for a video online which might show it.

17. Aida said,
    December 28th, 2011 at 1:38 pm

    Hi,the picture is amasing but i dont think i can make an exact copy.
    I have 2 questions!
    1) can we prepaire the cake dough earlier on during the day and pop it in the oven later?
    2) regarding the pouring of the melted chocolate on the eggs if we wait for the chocolate cool down it will become hard again,what to do?

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