Individual Chocolate Fondants with Raspberry Coulis
Decadent molten chocolate fondants with bright raspberry coulis and lightly whipped cream — perfect for a romantic Valentine’s finish.
These individual chocolate fondants are the shorthand for romance: dramatic to look at, stupidly indulgent to eat. The molten centre and bright raspberry coulis are a perfect contrast — rich, silky chocolate with a sharp, fruity lift.
They’re achievable at home with careful timing: chill the batter so the edges set while the middle stays runny, and make the coulis ahead to keep service relaxed. Ideal for Valentine’s when you want wow without a whole evening in the kitchen.
Ingredients
- 200 g dark chocolate (70% cocoa)
- 150 g unsalted butter
- 185 g caster sugar — total: 150 g for fondants, 35 g for coulis
- 50 g plain flour
- 3 large eggs
- 1 large egg yolk
- 5 ml vanilla extract
- salt — pinch
- 15 ml cocoa powder — for dusting ramekins
- 200 g fresh raspberries — 150 g for coulis, 50 g for garnish
- 15 ml lemon juice — about 1 tbsp
- 150 ml double cream — for whipping
- 15 g icing sugar — for whipped cream
- edible rose petals — optional, for garnish
Equipment
- 4 ramekins (180–200 ml)
- baking tray
- heatproof bowl for bain-marie
- small saucepan
- fine sieve
- electric whisk or hand whisk (optional)
Instructions
Preheat the oven to 200°C fan/220°C conventional. Grease four 180–200 ml ramekins thoroughly with a little butter and dust evenly with cocoa powder, tipping out any excess.
Place the dark chocolate and unsalted butter in a heatproof bowl set over a pan of gently simmering water (bain-marie). Stir occasionally until completely melted and smooth, then remove from the heat and set aside to cool for 1–2 minutes.
In a separate bowl whisk the large eggs, large egg yolk, caster sugar, vanilla extract and a pinch of salt until pale, thick and ribbon-like when the whisk is lifted (about 2–3 minutes by hand or 1–2 minutes with an electric whisk).
Fold about a third of the melted chocolate into the egg mixture to loosen it, then fold in the remaining chocolate until even. Sift the plain flour over the mixture and fold gently until just combined — don’t overmix.
Divide the batter between the prepared ramekins (fill to about three‑quarters). Place the ramekins on a baking tray and chill in the fridge for 30 minutes to firm up the edges.
While the batter chills, make the coulis: put 150 g of the fresh raspberries, caster sugar and lemon juice into a small saucepan, heat gently and simmer for about 4–5 minutes until the fruit has broken down and the sugar dissolved.
Blitz the cooked mixture briefly with a hand blender or in a blender, then push through a fine sieve to remove seeds. Set the coulis aside to cool for 20 minutes.
Place the baking tray with the chilled ramekins in the preheated oven and bake for 10–12 minutes. The edges should be set and the centres still jiggle when you gently shake the tray.
While the fondants bake (or immediately after removing them), whip the double cream with the icing sugar to soft peaks.
Remove the fondants from the oven and leave to rest for 2 minutes. Run a small knife around each ramekin, invert onto serving plates and lift off carefully.
To serve, spoon the raspberry coulis onto plates, place the hot fondant on top, add a dollop of whipped cream, scatter the remaining fresh raspberries and finish with optional edible rose petals.
Tips
- Use ramekins around 180–200 ml so the timing in the recipe works; larger moulds need longer and risk losing the molten centre.
- Grease thoroughly and dust with cocoa powder rather than flour — cocoa avoids a white flour ring on the fondant surface.
- Chill the batter if you can; it firms the outer crumb and gives a better contrast between set edge and molten heart.
- If the centre is too set after baking, reduce oven time by 1 minute next time; if too runny, add 1 minute. Test one first.
- Make the coulis up to 24 hours ahead and keep chilled; it will stay bright and lets you concentrate on timing the bakes at service.
Substitutions
dark chocolate (70% cocoa) → 55% milk chocolate, same weight
Noticeably differentdouble cream → crème fraîche, same quantity (lightly sweetened for whipping if preferred)
Noticeably differentplain flour → gluten-free plain flour blend, same weight
Stays close
Nutrition
Per serving · estimated
- 1075
- Calories
- 12 g
- Protein
- 88 g
- Carbs
- 75 g
- Fat
- 9 g
- Fibre
- 66 g
- Sugar
- 180 mg
- Sodium
FAQ
My fondant came out fully set with no molten centre — what went wrong?
Most likely overbaked. Reduce oven time by 1 minute and test again; chilling the batter before baking also helps keep the centre molten. Remember oven temperatures vary — use the ‘edges set, centre jiggles’ test.
Can I make these ahead and reheat?
You can prepare and chill the filled ramekins up to 24 hours ahead. Bake just before serving. Reheating a fully baked fondant to recreate a molten centre is difficult — better to bake from chilled.
Can I freeze the fondants?
Yes: freeze baked and cooled fondants individually on a tray, then transfer to a container for up to one month. Reheat from frozen in a preheated oven at 180°C fan/200°C conventional for 12–15 minutes (timing varies).
How can I get a seed‑free coulis?
Press the puréed raspberries through a fine sieve using the back of a spoon. Do this while the purée is warm — it passes through more easily.
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