Chocolate Fondants

Chocolate fondants (gluten free, vegan, nut free, refined sugar free).

 I cannot wait for you to make these little pots of melty, chocolate wonder. They would make the perfect Valentines dessert 💗 or just the perfect chocolate pud for any occasion. A beautiful chocolate sponge on the outside and a molten explosion of chocolate truffle ganache in the middle.

Before... 

After. 

Chocolate fondants recipe.

Serves 4

 Ingredients

 For the Filling -

1 cup of chocolate. I use vegan chocolate chips

3/4 cup of coconut milk (refrigerated - use the set part only) or any plant based milk that you like e.g. almond or rice milk

Generous pinch of sea salt

Alternatively, if you don’t want to make the ganache you can simply use 3 or 4 pieces of good quality chocolate per fondant e.g. ombar

For the fondants: 

You’ll need 4 small pudding moulds

3/4 cup plant based milk (I use almond)

1 tbsp apple cider vinegar

2 tsp vanilla extract

Flax egg (mix 2 tbsp flax seed with 6 tbsp water)

3 tbsp coconut oil + extra for greasing. You could use vegan butter or unsalted butter for a vegetarian option if you prefer

1 cup gluten free self raising flour - I use doves farm

1/2 cup of coconut sugar

1 1/2 tsp baking powder

3 Tbsp cacao powder

Pinch salt

Method

Start by making the ganache. Blitz the chocolate in a food processor or blender so it’s nice and fine. Heat the milk until it’s just about boiling then pour over the chocolate. Cover and leave for 5 minutes then stir the beautiful ganache, sprinkle in the salt then pop into the fridge to set for at least an hour.

Note 📝 (You can do this step the day before you want to make the fondants and leave in the fridge until you’re ready).

Preheat the oven to 180°C and grease the four small pudding tins with a little coconut oil and place on a baking tray.

Pop all of the wet ingredients (milk, coconut oil, vanilla, vinegar and flax egg)  in to a small saucepan, over a low heat and stir until melted and combined.

Add the dry ingredients (flour, sugar, baking powder, cacao and salt) to a mixing bowl and mix well, then pour in the contents of the saucepan and stir until combined and beautifully smooth.

Fill each of the pudding tins approx half way up with the fondant mixture, then place a tablespoonful of the ganache or 3-4 cubes of chocolate in the middle. Pour over the rest of the mixture ensuring the ganache or chocolate is fully covered, clean around the edges then give each tin a little tap on the kitchen worksurface so they level out.

Place on a baking tray, then into the oven for 10- 12 minutes. You want the outside to be cooked through  and the centre to be molten and gooey.

Serve fresh from the oven with fresh berries and a sprinkling cacao powder and/ or a generous spoonful of coconut yoghurt or ice cream.