Jamie Oliver’s Chocolate Fondant is the epitome of indulgence. a rich, gooey chocolate dessert that delivers pure joy with every spoonful. Think of it as a cross between a molten lava cake and a soufflé but with Jamie’s signature simple, yet elegant approach to cooking. When you break into the fondant, warm, silky chocolate oozes out from the center, creating a decadent experience for your taste buds. It’s one of those desserts that sounds fancy but is surprisingly easy to make at home which is why it’s a favorite among home cooks and dessert enthusiasts alike.
This treat is the kind of dessert you serve at a dinner party to impress guests or simply indulge in after a long day. The best part? You can prepare it in advance, leaving you free to enjoy the evening without stressing over last-minute dessert prep.
Jamie Oliver Chocolate Fondant Recipe
Ingredients Needed
For Jamie Oliver’s Chocolate Fondant, you don’t need a ton of exotic ingredients. just some kitchen essentials and a few key items to bring everything together. Here’s a list of what you’ll need:
- Dark chocolate (good quality, around 70% cocoa): The star of the show, contributing rich flavor and that melty center.
- Butter: Adds richness and ensures the fondant’s smooth texture.
- Sugar: Balances out the bitterness of the chocolate and contributes to the fondant’s structure.
- Eggs: You’ll use both whole eggs and egg yolks for that perfect combination of lightness and richness.
- Flour: Just a little to provide structure, ensuring the fondant sets without being too dense.
- Vanilla extract: A hint of vanilla amplifies the chocolate flavor, adding a layer of depth.
- Pinch of salt: This helps to enhance the chocolate’s natural flavors.
- Cocoa powder (optional but great for dusting the molds and adding a little extra chocolatey goodness).
That’s all you need. The magic lies in the balance of these ingredients and how you treat them!
Equipment Needed
When it comes to equipment, Jamie Oliver keeps it pretty simple. Here’s what you’ll need:
- Ramekins: These are essential for the individual portions of the fondant. You’ll need 4 or 6, depending on how many you’re serving. Make sure they’re oven-proof as they’ll hold the molten goodness in place while baking.
- Mixing bowls: For melting the chocolate and mixing the batter.
- Whisk or electric mixer: To beat the eggs and sugar, creating a light, airy texture.
- Saucepan: To melt the chocolate and butter together gently without burning them.
- Baking tray: A flat surface for placing the ramekins in the oven.
- Butter and flour: You’ll need to grease the ramekins so the fondants come out easily.
If you have these basics, you’re good to go.
How To Make Jamie Oliver’s Chocolate Fondant
Making Jamie’s Chocolate Fondant is all about timing and careful mixing but don’t let that scare you off. it’s much simpler than it sounds! Here’s how you do it:
- Preheat your oven to 180°C (350°F). Grease your ramekins with butter and dust them lightly with cocoa powder to make sure your fondants come out easily.
- Melt the chocolate and butter: In a saucepan over low heat, melt the dark chocolate and butter together. Stir until smooth and glossy. Set aside to cool slightly.
- Whisk the eggs and sugar: In a separate bowl, beat the eggs, egg yolks and sugar together until the mixture becomes light and fluffy. This will help give the fondant its airy texture.
- Combine the mixtures: Slowly add the cooled chocolate mixture to the egg mixture. Stir gently but thoroughly. The aim is to keep the air in the eggs while also incorporating the chocolate perfectly.
- Add the dry ingredients: Sift the flour (and cocoa powder if using) over the mixture and fold it in. Add a pinch of salt and the vanilla extract and give it one last stir.
- Fill the ramekins: Spoon the mixture into your prepared ramekins, filling them about 3/4 full. If you want to make them ahead of time, you can cover them and pop them in the fridge until you’re ready to bake.
- Bake: Place the ramekins on a baking tray and bake for 12-14 minutes. Keep an eye on them. the edges should be set but the center should still have a little wobble.
- Serve: Let the fondants sit for a minute or so before turning them out onto plates. If you’re serving them with a dusting of powdered sugar, ice cream or berries, now’s the time to add those finishing touches.
And there you have it! A warm, gooey chocolate fondant ready to be devoured.
What I Learnt
Making Jamie Oliver’s Chocolate Fondant taught me a lot about how the smallest details make a huge difference in dessert baking. The key was the timing. the fine balance between the molten center and the firm outer shell is critical. Underbaking is better than overbaking here. I also learned that the quality of the chocolate makes a huge impact. While you can go for a basic chocolate, the richer the chocolate, the more intense and decadent the flavor will be.
Another takeaway was how easy it is to make ahead of time. You can prep the ramekins earlier in the day, refrigerate them and bake them right before serving. This makes the dessert feel more like a special treat than something you’re rushing to prepare at the last minute.
Recipe Tweaks For Jamie Oliver’s Chocolate Fondant
Jamie Oliver’s chocolate fondant is pretty foolproof but there are always little ways to tweak things to match your tastes or get even better results. Here’s how:
- Make It Extra Gooey: If you love that runny center even more than usual, you can adjust the baking time. Start with the recommended time but check the fondants a couple of minutes before the suggested time to make sure the edges are set but the middle is still soft. You can also slightly reduce the oven temperature to slow things down, making sure the outer layer cooks while keeping the center oozy.
- Flavor Variations: While classic chocolate is delicious, why not try adding a twist? A splash of espresso or a pinch of sea salt will elevate the chocolate flavor, giving it a richer depth. If you’re feeling adventurous, a spoonful of chili powder or a dash of orange zest will turn this classic into something a little more exotic.
- Different Chocolate: Don’t be afraid to experiment with different types of chocolate. Dark chocolate gives it a deeper, slightly bitter kick while milk chocolate will make it sweeter and creamier. If you love white chocolate, you could try a white chocolate fondant but be cautious-white chocolate can be more sensitive to overbaking, so keep an eye on it!
- Switching Up the Fillings: Jamie’s recipe usually keeps it simple with just the chocolate. However, you can sneak a little surprise inside! Add a spoonful of salted caramel, peanut butter or even a few crushed hazelnuts to the middle before baking. The gooey center will have an unexpected delight when it oozes out!
- Egg-Free Option: If you’re vegan or have egg allergies, you can swap eggs for flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg). You might need to tweak the baking time a little but it works surprisingly well!
Storage Tips For Leftovers
Chocolate fondant is best enjoyed fresh but if you’ve got leftovers (lucky you!), here’s how to store them:
- In the Fridge: Let the fondants cool to room temperature. Then wrap them tightly in plastic wrap or place them in an airtight container. They’ll keep in the fridge for 1-2 days. Just be sure not to leave them in the fridge for too long as the texture might change and the center may lose that delicious gooeyness.
- Freezing Fondants: If you want to save them for a later indulgence, chocolate fondants freeze well. Place them in a container or wrap each fondant individually in plastic wrap and foil. You can freeze them for up to 3 months. When you’re ready to eat them, just let them thaw in the fridge overnight and then bake them for a few minutes at 180°C (350°F) to bring them back to life. They won’t be as gooey as when fresh but they’ll still be divine.
- Reheating Tips: If you’re reheating, do it gently in the oven to avoid drying them out. A few minutes at a low temperature is perfect to warm them through without ruining that fondant magic.
What To Eat With Jamie Oliver’s Chocolate Fondant?
There are so many ways you can pair Jamie Oliver’s chocolate fondant to take it from a delicious dessert to an extraordinary experience:
- Ice Cream: You can’t go wrong with a scoop of creamy vanilla, salted caramel or even a tangy berry sorbet. The contrast of hot and cold will elevate every bite. If you want to be a little extra, drizzle some warm raspberry or strawberry coulis over the top for that extra burst of flavor.
- Fresh Berries: Raspberries, strawberries and blackberries bring a perfect tangy balance to the richness of the chocolate fondant. They also add a fresh texture that contrasts with the smooth chocolate center.
- Whipped Cream: A dollop of lightly sweetened whipped cream adds just the right amount of fluffiness. You can also try flavored whipped cream, like a vanilla bean or chocolate whipped cream, for something different.
- Caramel Sauce: For the ultimate indulgence, drizzle some warm caramel sauce over the fondant. It adds a buttery, rich flavor that pairs perfectly with the chocolate. A pinch of sea salt on top will enhance the sweetness.
- Nuts: For a bit of crunch, sprinkle toasted hazelnuts, pistachios or almonds on top of the fondant. Their earthy, nutty flavor complements the smooth, rich chocolate and adds an extra layer of texture.
- Coffee or Liqueur: If you want a sophisticated pairing, serve your fondant with a strong espresso or a glass of dessert wine, such as a Tawny Port or even a splash of Baileys Irish Cream. The bitter notes of coffee or the smooth sweetness of liqueur can bring out the chocolate’s depth.
FAQs
How Do I Make Jamie Oliver’s Chocolate Fondant Perfectly Gooey?
Make sure to underbake the fondants by a minute or two. The outer edges should be set, but the center should remain soft and runny.
Can I Prepare Jamie Oliver’s Chocolate Fondant In Advance?
Yes! You can prep the fondants in advance, refrigerate them, and bake them just before serving.
What’s The Best Way To Serve Jamie Oliver’s Chocolate Fondant?
Serve it warm, straight from the oven, with a scoop of vanilla ice cream or a dollop of cream on the side.
