Clementine Chocolate Fondant Pots
It doesn't get much more indulgent than this classic melt-in-the-middle clementine zest and chocolate dessert. Serve with juicy clementine segments.
- No clementines? Swap for satsumas or oranges.
- No butter? Use vegan butter instead (from a block rather than spreadable margarine).
Prep time: 20 minutes
Cook time: 8 minutes
Total time: 28 minutes
70 g Dark chocolate
70 g Unsalted butter (plus extra for ramekins)
60 g Caster sugar
2 tbsp Plain flour
1 tbsp Cocoa powder
a pinch of Salt
- Preheat the oven to 200 C/180 fan/gas mark 6 and measure all of your ingredients.
- Brush the inside of 2-3 (depending on the size) pudding moulds or ramekins with melted butter, then sprinkle in the cocoa to coat the inside of each of them.
- Put the butter and chocolate in a heatproof bowl and sit it over a pan of simmering water (make sure the bottom of the bowl doesn't touch the water!).
- Stir occasionally until it's all melted, then turn off the heat and leave to cool slightly.
- Add the eggs, sugar and pinch of salt to a large mixing bowl. Whisk together, until light, pale and the mixture doubles in volume. It should take about 3-4 minutes if you're using an electric whisk.
- Gently fold the egg mixture into the chocolate mixture, and then add the flour and the zest of 2 clementines.
- Pour the mixture into the prepared moulds, stopping just before the top. Bake for 8-9 minutes, until the tops are set and coming away from the sides of the moulds but the centre is still a bit wobbly.
- While the fondants are cooking, peel the clementines and break into segments (make sure you compost the peels). Serve immediately in the moulds with fresh clementine segments.
How to store
Make the mixture ahead of time, and keep in the fridge uncooked for up to 2 hours.
Great served with vanilla ice cream, custard or clotted cream.