Why You’ll Love This Recipe

This Chocolate and Almond Fondant is an irresistible dessert that combines two classic flavors—chocolate and almonds—into a molten, gooey center that oozes out when you cut into it. The almond flour adds a subtle nutty flavor, complementing the rich chocolate in the fondant. The texture is divine, with a crisp outer shell and a soft, molten interior that’s sure to impress any chocolate lover. It’s a perfect dessert to make ahead of time and bake just before serving, making it ideal for entertaining. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent touch!

Ingredients

1/2 cup dark chocolate (chopped or chips)
1/4 cup unsalted butter
1/4 cup almond flour (or ground almonds)
1/4 cup all-purpose flour
1/2 cup powdered sugar
2 large eggs
2 egg yolks
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Pinch of salt
1 tablespoon cocoa powder (optional, for extra chocolate flavor)
1/4 cup chopped almonds (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the ramekins: Preheat your oven to 375°F (190°C). Grease and flour four individual ramekins (about 4-5 oz each). You can also line the bottoms with parchment paper for easy removal.
Melt the chocolate and butter: In a heatproof bowl, combine the dark chocolate and butter. Melt them together in the microwave in short bursts (20-30 seconds) or using a double boiler, stirring occasionally, until smooth and fully melted. Let the mixture cool slightly.
Mix the dry ingredients: In a separate bowl, whisk together the almond flour, all-purpose flour, powdered sugar, cocoa powder (if using), and a pinch of salt.
Combine the eggs and extracts: In a large mixing bowl, whisk the eggs, egg yolks, vanilla extract, and almond extract together until well combined.
Combine the chocolate mixture and dry ingredients: Slowly pour the melted chocolate and butter mixture into the egg mixture, stirring gently to combine. Then, gradually fold in the dry ingredients until just combined.
Fill the ramekins: Divide the batter evenly between the prepared ramekins. Be sure to leave some space at the top to prevent the batter from overflowing during baking.
Bake the fondants: Bake in the preheated oven for 12-14 minutes, depending on the size of your ramekins. The edges should be set and slightly puffed, but the center should still look a bit soft and wobbly.
Let it rest: Remove the fondants from the oven and let them rest for 1-2 minutes. This will help them firm up slightly, making them easier to remove from the ramekins.
Serve: Carefully run a knife around the edges of the fondants to loosen them, then invert the ramekins onto plates. You can garnish with a sprinkle of chopped almonds, powdered sugar, or serve with a scoop of vanilla ice cream for extra indulgence.
Enjoy: Slice into the fondant to reveal the molten center, and enjoy this rich and decadent dessert!

Servings and Timing

Servings: 4 individual fondants
Preparation time: 10 minutes
Cooking time: 12-14 minutes
Total time: 22-24 minutes

Variations

Different chocolates: Swap the dark chocolate for milk or white chocolate if you prefer a sweeter, less intense flavor.
Nut variations: If you’re not a fan of almonds, you can use hazelnuts or pistachios for a different flavor. Just be sure to chop them finely if adding them to the batter.
Fruit infusion: Add a spoonful of raspberry jam or fresh berries to the center of the fondants before baking for a fruity surprise.
Dairy-free version: Use dairy-free chocolate and plant-based butter to make this recipe dairy-free. You can also substitute the egg yolks with a flax egg for a vegan version.

Storage/Reheating

Storage: Store leftover fondants in an airtight container at room temperature for up to 2 days. These fondants are best served fresh, but you can store them and reheat them if needed.
Freezing: You can freeze the unbaked fondant batter. To freeze, pour the batter into greased ramekins, cover tightly with plastic wrap, and freeze for up to 1 month. When ready to bake, no need to thaw—just add a couple of extra minutes to the baking time.

FAQs

1. Can I make these fondants ahead of time?

Yes! You can prepare the fondants ahead of time and refrigerate or freeze them before baking. Just bake them fresh when you’re ready to serve.

2. How do I know when the fondants are done?

The fondants are done when the edges are set and puffed, but the center is still slightly wobbly. The top should not be completely firm, but the edges should look baked.

3. Can I use a different size ramekin?

Yes, you can adjust the baking time depending on the size of your ramekin. Smaller ramekins may require slightly less time, while larger ones may need a few extra minutes.

4. Can I add extra flavorings to the fondants?

Yes, you can add additional flavorings like orange zest, a splash of coffee, or even a bit of liqueur like Grand Marnier for a fun twist on the classic recipe.

5. Can I make this fondant with a different nut flour?

Absolutely! You can swap almond flour for hazelnut flour or even coconut flour. Just keep in mind that the flavor and texture may vary slightly.

6. Can I skip the almond extract?

Yes, if you’re not a fan of almond extract, you can simply omit it or replace it with a different flavor extract such as vanilla or hazelnut.

Conclusion

My Chocolate and Almond Fondant is a decadent, indulgent dessert that will impress your guests with its rich chocolate flavor and molten center. With a simple preparation and a few quality ingredients, you can create a dessert that feels elegant yet easy to make. Whether you’re celebrating a special occasion or simply treating yourself, this fondant will make any meal feel extraordinary. Serve it with your favorite accompaniments and enjoy the warm, gooey goodness!

My Chocolate and Almond Fondant