Indulgent Sea Salt Caramel Chocolate Fondant
Classic but always adored, chocolate fondant is often an impressive dessert because of its warm and melting centre. My uncle is a chef, and at his restaurant “le Bretagne” he used to give me and my cousin about 10 frozen fondants a month for us to eat whilst we were at university. We would just take the fondant out of the freezer, put it in the microwave for a few minutes, and it would be absolute heaven! These sea salt caramel chocolate fondants are inspired by him and Brittany, where the renowned “fleur de sel” salt is from.
Ingredients
- 150g caster sugar
- 2 tablespoons water
- 200ml double cream
- 200ml double cream
- 1 teaspoon sea salt (fleur de sel)
For the chocolate fondant
- 4 medium eggs
- 80g caster sugar
- 50g plain flour, sifted
- 100g dark chocolate (minimum 70% cacao)
- 100g unsalted butter
for the greasing
- 20g butter
- 2 tablespoons flour
Method
- To make the sea salt caramel, add the sugar and water to a saucepan and heat over a medium heat for 4-5 minutes. When the colour is a nice golden caramel, remove from the heat. Carefully pour in the cream – this should create some bubbles – and mix using a silicone spatula. Finish the caramel by adding the butter and the sea salt and then leave to cool.
- Preheat the oven to 230C/ 210 Fan/ Gas Mark 8.
- Make the chocolate batter by whisking the eggs and sugar energetically for at least 3 minutes until it forms a nice light foamy mix. Incorporate the flour slowly and set aside.
- Using a microwave (for 2 minutes at 600W) or a bain-marie, melt the chocolate and the butter together in a bowl. Once the chocolate and butter have cooled down for a few minutes, add to the foamy egg, sugar and flour mix and gently stir until you get a silky glossy batter..
- Grease the Le Creuset Stoneware Stackable Ramekins with butter and then coat with some flour. Divide the chocolate fondant batter between 4 ramekins and pour 1 tablespoon of the sea salt caramel in the middle.
- Bake for 8-10 minutes, leaving to cool for 1 minute before serving.
Cook's notes
These are not only super quick to make, but you can also keep them in the freezer for up to a year. Simply cover with cling film and set in the fridge before placing into the freezer. It is an absolute lifesaver when you have last minute guests and no dessert ready. Just pop them in the oven for 15 minutes from frozen – no one would guess they are pre-prepared!Can I make these fondants ahead of time?
Yes! These fondants can be prepared in advance and frozen for up to a year. Simply cover them with cling film, refrigerate, and then place in the freezer. Bake from frozen for about 15 minutes when ready to serve.
Can I make this recipe gluten-free?
Absolutely! Replace the plain flour with a gluten-free flour blend suitable for baking. The fondant will still have a soft, gooey centre with the sea salt caramel.
Can I adjust the sweetness or saltiness?
Yes. For a sweeter dessert, add a little extra caramel or reduce the amount of sea salt. For a more pronounced salt caramel flavour, sprinkle a tiny pinch of fleur de sel on top just before serving.
Can I make smaller or larger portions?
Yes! You can divide the batter into smaller ramekins for bite-sized treats or use larger ones for a more indulgent dessert. Adjust the baking time slightly: shorter for smaller portions, longer for larger ones.
Can I replace the dark chocolate with milk chocolate?
Yes, but note that milk chocolate will make the fondant sweeter and slightly less intense in flavour. For best results, use good-quality chocolate with at least 50% cocoa solids.
Can I serve these fondants with other accompaniments?
Definitely! They pair beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or fresh berries. A drizzle of extra caramel sauce on top is also a delicious touch.
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