Chocolate Fondant With Lindor

FAT bastard Pinotage

Sam Linsell

Food maker | Photo Taker | Cookbook Author | Delicious Hunter | Dream Seeker | Cape Town, South Africa

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  • 200gms dark chocolate, chopped
  • 100 gms salted butter
  • 1 tsp good quality instant coffee granules or ½ tsp espresso powder
  • 2 free-range eggs
  • 2 free-range egg yolks
  • ½ cup (110gms) caster sugar
  • ¼ cup flour
  • 4 white or milk chocolate Lindt Lindor balls or 3 x squares from a slab
  • Cocoa for dusting


  • Preheat your oven to 200C / 400F and grease your 4 dariole moulds or ramekins (with aprox capacity of 250ml / 1 cup).
  • In a small pot melt the butter, coffee and chocolate until smooth.
  • While that is melting, using an electric beater, whisk the eggs, egg whites and sugar until pale and fluffy – about 5 minutes.
  • Add the collocate mixture and flour and briefly mix until well combined.
  • Dived the mixture evenly amongst the 4 moulds and lightly press the Lindt Lindor ball/squares into the mixture in the middle. Bake for 16 – 18 minutes on a baking tray until they have puffed up and firm on the top.
  • Gently scrape a knife around the edges to loosen and tip out on a plate to serve hot.
  • This makes 4 generous Fondants, so you could quite easily make 6 – 8 much smaller ones. Just reduce the cooking time down to 12 minutes and halve the quantity of Lindor chocolate you add to the middle.