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Chocolate fondant puddings


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Gently melt the chocolate over a double boiler, stirring with a wooden spoon now and again. 
  • Process 75 gm chopped butter with the brown sugar and flour until fine crumbs are formed. 
  • Then add the Grand Marnier and eggs. Blend until combined. 
  • Add the melted chocolate and briefly process until just blended. 
  • Brush 4-6 dariole moulds (or soufflé dishes) all over with melted butter and spoon in the chocolate mixture. Then place the moulds in a large tray and cook in the oven for about 10-12 mins until they just start to rise. 
  • Set aside for a minute before unmolding onto individual dishes. Sprinkle with icing sugar and serve with a good dollop of cream.


  • 300 gm dark cooking chocolate
  • 85 gm cold unsalted butter
  • 75 gm brown sugar
  • 40 gm plain flour, sifted
  • 1 tbsp Grand Marnier (or any fruit flavoured liqueur)
  • 5 large eggs
  • icing sugar
  • thickened cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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    1 lb450 gm