Salted Butterscotch Chocolate Fondant

Salted Butterscotch Chocolate Fondants

Course Dessert
Cuisine French
Keywords chocolate, fondants, make ahead, pudding
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Author Choclette @ Tin and Thyme


  • 50 g salted butter
  • 70 g salted dark chocolate - I used Lindt Touch of Salt
  • 2 eggs
  • 120 g dark brown sugar
  • 1 tsp cocoa powder
  • 1 tsp mesquite powder maca or lacuma would work well too
  • 20 g plain flour


  1. Butter four ramekins and dust with cocoa powder.
  2. Melt the butter in a pan over very low heat with the chocolate. Leave to cool a little.
  3. Whisk the eggs and sugar using electric beaters until thick and tripled in volume.
  4. Sift in the dry ingredients and fold in as carefully as possible so as not to lose the air gained by whisking.
  5. Spoon into the prepared dishes.
  6. Bake at 180°C for 10 minutes.
  7. Leave to cool for a couple of minutes, then run a knife around the edges of the fondant and turn out onto plates. Eat straight away so that you get pools of molten chocolate running out when you cut into them.

Recipe Notes

Can be made in advance up to the point of placing the mixture in the ramekins. Keep in the fridge until ready to bake. You may need an extra couple of minutes cook time.