Chocolate Fondant

Chocolate Fondant

From   Style Chef

Prep: 20 minutes

Cook: 10 minutes

Method: Moderate

Course: Dessert

Type: Fusion

A stylish presentation of chocolate fondant topped with vanilla ice cream – you just cannot resist this


  • Dark chocolate (70% cocoa butter), chopped 1 cup
  • Unsalted butter, chopped 1 cup
  • Fresh basil leaves 4 to 5 + to garnish
  • Margarine to grease
  • Cocoa powder to dust
  • Sweet condensed milk 3 tbsps
  • Eggs 4
  • Refined flour (maida) 3 tbsps
  • Vanilla ice cream to serve
  • Rum as required


  • Preheat oven to 180º C.
  • Take the chocolate in a bowl, add unsalted butter and melt them on a double boiler.
  • Cut the basil leaves into fine strips.
  • Grease 4 steel bowls with margarine and dust them with cocoa powder.
  • Once the chocolate melts, take the bowl off the double boiler, add basil leaves and whisk. Add condensed milk and eggs and whisk well. Add refined flour and whisk well.
  • Fill the prepared steel bowls upto the brim with this batter.
  • Keep these bowls on a baking tray, keep the tray in the preheated oven and bake for 10 minutes.
  • Bring the tray out of the oven and cool slightly. Demould the fondants carefully and keep one on each serving plate. Keep a small scoop of vanilla ice cream on each fondant. Garnish with a basil leaf.
  • Take some rum in a steel ladle, hold it over flame till it gets heated slightly, pour it over the ice cream. Give a small cut on one side of the fondant and serve.