Chocolate Orange Fondant

Name: Chocolate Orange Fondant
Prep time: 15 min
Cook time: 12 min
Total time: 69 min
Yield: 4
Cuisine: British
Ingredients: 100 g dark chocolate 70%; 100 g unsalted butter (+ extra for ramekins); 2 whole eggs; 2 Eggs egg yolks; 60 g caster sugar; 2 tbsp plain flour; 1 large orange zest; 1 tbsp orange juice; 0 pinch salt; 1 Dusting cocoa powder (for dusting ramekins); 1 Tub vanilla ice cream (for quenelle); 1 Orange orange zest (fine, for serving)

by katplaystennis • 2026

Why some badges are missing

Not vegan: unsalted butter → try dairy-free butter
Not gluten-free: plain flour → try gluten-free plain flour
Not dairy-free: unsalted butter → try dairy-free butter
Not egg-free: eggs → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
Not low-FODMAP: plain flour → try gluten-free plain flour
Not low-histamine: dark chocolate 70%
Not low-GI / diabetic-friendly: caster sugar → try granulated sweetener (such as erythritol)
Not kidney-friendly: dark chocolate 70%

Based on listed ingredients — always check labels for allergies.

Prep

15m

Cook

12m

Rest

42m

Serves

Rating

—

Total time · 27m

Ingredients

Kitchen Help

Shopping list

100 g dark chocolate 70%
100 g unsalted butter — + extra for ramekins
2 whole eggs
2 Eggs egg yolks
60 g caster sugar
2 tbsp plain flour
1 large orange zest
1 tbsp orange juice
salt
1 Dusting cocoa powder — for dusting ramekins
1 Tub vanilla ice cream — for quenelle
1 Orange orange zest — fine, for serving

Tools

· ramekins
· oven
· mixing bowl
· whisk
· knife

Instructions

Step by step

1
Butter 4 x 150ml ramekins well and dust with cocoa. Chill.
2
Melt chocolate and butter together, stir smooth, add orange zest and juice.
3
Whisk whole eggs, yolks and sugar until pale and thick, about .
4
Fold chocolate into egg mix, then fold in flour and salt. Don't overmix.
5
Divide between ramekins — fill to just below rim for a flat, clean top, not a high dome.
6
Chill at least , up to in fridge. This gives the clean set top.
7
Heat oven to 200C fan 180C. Bake from chilled 11- until top is just set, soft to touch, edges pulling slightly. Centre should stay molten but not raw.
8
Rest 30 seconds. Run knife round if needed. Serve in ramekin on white plate so no unmould mess, with smooth quenelle on side.