Chocolate fondant with lindt lindor
![Chocolate fondant with Lindt Lindor](https://drizzleanddip.com/wp-content/uploads/2018/09/O6A0164.jpg)
This recipe for chocolate fondant with Lindt Lindor is the most delicious fondant I’ve ever eaten and is the perfect recipe to make for a dinner party. It can be made in advance and then popped into the oven just before serving. This one is a keeper.
When Fat Bastard Wines asked me to come up with a dessert to pair with their Pinotage in celebration of their 21st Birthday, I knew I wanted to make a chocolate fondant. I’ve been blogging for eight and a half years and have never done a chocolate fondant on Drizzleanddip.com and I see this as somewhat of a failing on my part. It’s one of the most delectable desserts on the planet and also one of the easiest to make.
Who doesn’t want to encounter a molten mound of oozing chocolate goodness to the round of a meal? It’s perfect to wow guests at a dinner party too. You can make it all in advance, set it aside, and then bake it off 18 minutes before you serve it. It’s that simple.
![chocolate fondant with lindt lindor](https://drizzleanddip.com/wp-content/uploads/2018/09/O6A0217.jpg)
If like me you have ever wondered how the name ‘Fat Bastard’ came about, it came from having left the wine on the lees for a lot longer than usual, which allowed it to develop more fully and completely. And when tasted, there was simply no other way to describe it other than: “Well, now that’s a FAT bastard!”
Few wines could stand up to a dessert-like fondant, but the Pinotage did a good job of it. It’s aged in small oak barrels for 22 months to add greater weight and complexity. Pinotage is a truly South African grape originating from a cross between Pinot Noir and Hermitage and the Fat Bastard shows rich aromas of ripe plum and banana with a lingering impression of chocolate and plum pudding.
A recipe by Donna Hay for a chocolate fondant with peanut butter has haunted me for years so I thought that was a good place to start. I decided against the peanut butter though and opted to play around with Lindt Lindor, both the white and the milk chocolate versions.
I think the dark chocolate would also be magnificent and add a touch more bitterness. You can use either the Lindor ball or 3 squares of the Lindor slabs. If you could dish out awards to people in the food world who invent a product so delicious it makes the world a better place, one of these should surely go to the creator of the Lindor filling.
![Chocolate fondant with Lindt Lindor](https://drizzleanddip.com/wp-content/uploads/2018/09/O6A0199.jpg)
You can make these fondants without the additional chocolate and it would still be wonderful, but I wanted to add meltiness and create a delectable fudge-like texture. I added a dash of coffee to the mix to amplify the bitterness slightly but this is entirely optional.
This makes 4 generous Fondants, so you could quite easily make 6 – 8 much smaller ones. Just reduce the cooking time down to 12 minutes and halve the quantity of Lindor chocolate you add to the middle.
![Chocolate fondant with Lindt Lindor](https://drizzleanddip.com/wp-content/uploads/2018/09/O6A0185.jpg)
You might also like these chocolate recipes:
The Best Chocolate Cake by Ina Garten
The best chocolate malva pudding
The best chocolate Nutella brownies
Gooey oat, fruit & nut bars with chocolate
Brown butter rice krispies treats with chocolate
Double chocolate chip skillet cookie
Toffe salted pretzel and chocolate bark
Recipe: adapted from Donna Hay
Chocolate Fondant with Lindt Lindor
Print Recipe![Chocolate fondant with Lindt Lindor](https://drizzleanddip.com/wp-content/uploads/2018/09/O6A0199-300x300.jpg)
Ingredients
- 200 gms dark chocolate chopped
- 100 gms salted butter
- 1 tsp good quality instant coffee granules or ½ tsp espresso powder
- 2 free-range eggs
- 2 free-range egg yolks
- ½ cup 110gms caster sugar
- ¼ cup flour
- 4 white or milk chocolate Lindt Lindor balls or 12 x squares from a slab 3 per fondant
- Cocoa for dusting
Instructions
- Preheat your oven to 200C / 400F and grease your 4 dariole moulds or ramekins (with aprox capacity of 250ml / 1 cup).
- In a small pot melt the butter, coffee and chocolate until smooth.
- While that is melting, using an electric beater, whisk the eggs, egg yolks and sugar until pale and fluffy – about 5 minutes.
- Add the collocate mixture and flour and briefly mix until well combined.
- Divide the mixture evenly amongst the 4 moulds and lightly press the Lindt Lindor ball/squares into the mixture in the middle. Bake for 16 – 18 minutes on a baking tray until they have puffed up and firm on the top.
- Gently scrape a knife around the edges to loosen and tip out on a plate to serve hot.
*This post is sponsored by Fat Bastard Wine
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That sounds really lovely! Thanks!
Liz
looks heavenly!. Red wine and chocolate go so well together. Cheers 🙂
Demasiado tentador para los que somos amantes del chocolate.
Blanca desde JUEGO DE SABORES
So dreamy, I love that melted chocolate!
Thanks, Laura, I can’t resist melted chocolate either