Date posted: 13/05/2022

Chocolate, hazelnut and coffee fondant

  • Serves 8
  • Timing: 1 hr 10 mins
  • Difficulty: Medium
Votes: 3 Average: 5


Double cream 250ml
Callebaut dark chocolate 340g
Nutella 150g
Freeze dried instant coffee 10g
Salted butter 270g
Large fresh eggs 4
Caster sugar 130g
Plain white flower 50g
Hazelnut chocolate ice cream 1ml
Raspberry 125g
Bourneville cocoa powder 5g


  1. Place the cream, 100g dark chocolate, Nutella, coffee and 30g of butter into a saucepan and melt together - once combined remove from the heat and chill. Roll into 10 equal balls and keep chilled.
  2. Pre heat oven 200c
  3. Using a small amount of melted butter , grease 10 moulds (dariole) and then dust with cocoa powder, place onto a baking tray and into the fridge.
  4. Place 240g butter into a mixing bowl and add 240g chocolate then melt over a saucepan of simmering water.
  5. Place 2 egg yolks and 2 whole eggs into a mixer and whisk with the caster sugar until light and fluffy.
  6. Once the chocolate has melted and combined with the butter allow to cool slightly
  7. Then add this to the egg mix and fold in the flour.
  8. Fill the 10 moulds evenly and push in the ganache until submerged reserves a little of the fondant mix to top up the moulds.
  9. Bake for 10-12 minutes and then turn out.
  10. Garnish with ice cream, raspberries and a dusting of cocoa powder.
Back to Top