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.

Who doesn’t want to encounter a molten mound of oozing chocolate goodness to round off 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.

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.

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.

Recipe: adapted from Donna Hay

Prep Time:15

Cook Time:16

Ingredients

200 grams good quality dark chocolate (70% cocoa solids) chopped
100 grams salted butter
1 tsp good quality instant coffee granules or ½ tsp espresso powder
2 free-range eggs
2 free-range egg yolks
110 grams caster sugar 1/2 cup
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.