Chocolate Fondant Pudding Recipes

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HOMEMADE CHOCOLATE PUDDING



Homemade Chocolate Pudding image

This delightful pudding is always a treat and easy to whip up using common pantry ingredients. I usually top the pudding with M&M's. My husband likes whipped topping on his and our daughter loves to dip fresh strawberries in hers. -Carrina Cooper, McAlpin, Florida

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 8

1 cup sugar
1/2 cup baking cocoa
1/4 cup cornstarch
1/2 teaspoon salt
4 cups whole milk
2 tablespoons butter
2 teaspoons vanilla extract
OPTIONAL: Sweetened whipped cream and M&M's

Steps:

  • In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.

Nutrition Facts : Calories 196 calories, Fat 4g fat, Cholesterol 2mg cholesterol, Sodium 244mg sodium, Carbohydrate 38g carbohydrate, Fiber 5g protein.

GORDON RAMSAY'S CHOCOLATE FONDANT



Gordon Ramsay's Chocolate Fondant image

A gooey, decadent dessert-a hot pudding with a molten middle--irresistible! This is perfect for entertaining, as it can be made way ahead of time. They will sit happily in the fridge overnight, or in the freezer for up to a month (baking from frozen, add 5 minutes extra onto cooking time). I strongly advise you to make some extras as an 'insurance policy' to allow for any errors. I can assure you that they won't go to waste if all goes to plan. Once you have mastered this recipe, feel free to experiment with flavourings--add Baileys, Cointreau or finely grated orange zest to the chocolate-the possibilities are endless! Try serving it with recipe #353546. Gordon claims that this is the best selling dessert in his restaurants!

Provided by Noo8820

Categories     Dessert

Time 1h

Yield 9 Fondants

Number Of Ingredients 8

50 g melted butter, for brushing
cocoa powder, for dusting
200 g dark chocolate, best quality you can get, chopped into small pieces
200 g butter, chopped into small pieces
200 g golden caster sugar
4 eggs
4 egg yolks
200 g plain flour

Steps:

  • Using upward strokes, heavily brush the melted butter all over the inside of nine 150 ml pudding moulds. Place them into the fridge or freezer. Once they are chilled, brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa out, and then repeat with all of the moulds.
  • Place a bowl over a pan of barely simmering water, and then slowly melt the chocolate and butter together. Remove bowl from heat and stir until smooth. Leave to cool for about ten minutes.
  • In another bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail. Sift the flour into the eggs, and then beat together.
  • Pour the melted chocolate into the egg mixture in thirds, beating well between each addition until all the chocolate is added and the mixture is completely combined to a loose cake batter.
  • Tip the fondant into a jug, then evenly divide between the moulds. These can now be frozen for up to a month and cooked from frozen. If not freezing, chill for a minimum of 20 minutes or up to 24 hours.
  • Heat the oven to 200/180/Gas 6.
  • Place the fondants on a baking tray then cook for 10-12 minutes until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, and then let them sit for 1 minute before turning out.
  • Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each one slightly onto your hand so you know that it has come away, then tip back into the mould, put a plate on top and turn it over.
  • Serve with vanilla ice cream and caramel sauce.

GOOEY CHOCOLATE PUDDINGS



Gooey Chocolate Puddings image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 22m

Yield 4 servings

Number Of Ingredients 5

4 1/2 ounces best-quality bittersweet chocolate, finely chopped
8 tablespoons (1 stick) unsalted butter
3 large eggs
3/4 cup sugar
1/4 cup Italian 00 or all-purpose flour

Steps:

  • Before you've even taken your coat off, put the chocolate and butter in the top of a double boiler above simmering water. Whisk every now and again until melted. In a bowl, whisk together the eggs, sugar, and flour until just blended. Gradually whisk in the melted chocolate mixture. Set aside.
  • Grease 4 (1-cup) ramekins with butter and add flour to cover the butter, tapping the ramekins to get rid of excess. Preheat the oven to 400 degrees F about half an hour before you want to eat the puddings. And I'd leave cooking them until you've finished the main course. It doesn't matter if there's no food on the table for 10 minutes; and these do have to be done at the last minute.
  • So, pour the mixture into the ramekins and put them on a baking sheet in the oven for 10 to 12 minutes, until the tops are firm and cracking slightly and the edges set. Serve immediately and consider providing a pitcher of cold, cold cream for people to pour into their pudding's hotly deliquescing interior as they eat.

CHOCOLATE FONDANT



Chocolate fondant image

A gooey prepare-ahead dessert that's perfect for entertaining - it's all a matter of timing...

Provided by Gordon Ramsay

Time 1h

Yield Makes 9 fondants

Number Of Ingredients 8

50g melted butter, for brushing
cocoa powder, for dusting
200g good-quality dark chocolate, chopped into small pieces
200g butter, in small pieces
200g golden caster sugar
4 eggs and 4 yolks
200g plain flour
Caramel sauce (see 'Goes well with') and vanilla ice cream or orange sorbet, to serve

Steps:

  • First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
  • Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
  • In a separate bowl whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, then beat together.
  • Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
  • Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
  • Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
  • Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
  • Starting from the middle of each plate, squeeze a spiral of caramel sauce - do all the plates you need before you go on to the next stage.
  • Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream.
  • Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.

Nutrition Facts : Calories 581 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Protein 9 grams protein, Sodium 0.55 milligram of sodium

CHOCOLATE FONDANT PUDDING



chocolate fondant pudding image

a chocolate lovers dream !

Provided by rosieiscoolforever

Time 45m

Yield Serves 6

Number Of Ingredients 8

200g dark belguim chocolate
60g plain flour
200g butter (cubed)
110g golden caster sugar
4 large eggs and 4 large egg yolks
2tbsps brandy
2tsps vanilla extract
single / double /whipping / ice cream to serve

Steps:

  • preheat the oven to 200 degrees/ 400 f / gas mark 6. Break the chocolate into a bowl and add the brandy and butter. Heat over a pan of simmering water to melt slowly.
  • once melted, remove from the heat and stir untill smooth. Place the eggs , yolks , vanilla extract and sugar in a bowl and whisk using a hand held eletronic whisk. Whisk the mixture untill it has thickened and has a mousse texture and doubled in volume.
  • Pour the melted chocolate and fold into the mixture. Sift the flour into the bowl and then carefully fold all the ingredients together. It will take a few minutes to be mixed throughly. Spoon the mixture into 6 heat resistant ramekins and place on baking tray.
  • Bake in the oven for 12-15 minutes , or untill the pudding has risen and firm to touch (the centre of the pudding should still be melted).
  • Leave to stand for 2 minutes and then turn out the pudding upside down into individual plates. Serve straight away with cream.

POURED CHOCOLATE FONDANT



Poured Chocolate Fondant image

Use this thick icing to decorate our Fruitcake Cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 15m

Yield Makes 1 3/4 cups

Number Of Ingredients 4

6 cups confectioners' sugar
2 tablespoons Dutch-process cocoa powder
2 tablespoons light corn syrup
4 ounces unsweetened chocolate, finely chopped

Steps:

  • Whisk together sugar and cocoa in a medium saucepan. Whisk in 1/2 cup water and corn syrup; place over low heat and cook, stirring occasionally, until warm to the touch, about 4 minutes. Stir in chocolate until melted and smooth, about 1 minute more. Add additional warm water as needed to keep proper consistency, and rewarm as needed in a microwave or over a double boiler.

CHOCOLATE FONDANT



Chocolate Fondant image

These are decadent French chocolate wonders. Hardly any flour and unbelievably easy to do. Sometimes I make them toward the end of dinner when unexpected friends drop in. Straight from the oven, they will be runny in the center (on purpose). Eat while still warm. These will not have the same impact cold on the next day.

Provided by Lynn Pennec

Categories     World Cuisine Recipes     European     French

Time 38m

Yield 8

Number Of Ingredients 7

3 ½ tablespoons butter
4 (1 ounce) squares semisweet chocolate
⅓ cup white sugar
1 tablespoon white sugar
1 tablespoon all-purpose flour
3 eggs
4 milk chocolate candy kisses (such as Hershey's Kisses®)

Steps:

  • Preheat oven to 475 degrees F (245 degrees C). Butter and flour a large 4-cup muffin tin.
  • Melt butter and semisweet chocolate in a small saucepan over low heat; stir until smooth and shiny, about 3 minutes.
  • Mix 1/3 cup plus 1 tablespoon sugar and flour together in a bowl. Add eggs 1 at a time. Add butter-chocolate mixture gradually; stir until well combined. Pour evenly into the prepared muffin cups; add a candy kiss in the center of each one, making sure it is covered by the chocolate mixture.
  • Bake in the preheated oven until mostly set but still runny in the center, about 10 minutes. Allow to cool before eating, about 10 minutes.

Nutrition Facts : Calories 195.3 calories, Carbohydrate 20.2 g, Cholesterol 83.6 mg, Fat 12.1 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 6.7 g, Sodium 64 mg, Sugar 17 g

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