Jason Atherton’s chocolate fondants with caramel
- April 2014
- Serves 6
- Hands-on time 1 hour 20 min, oven time 20 min, plus 4 hours’ freezing
Instead of chocolate, Jason Atherton’s chocolate fondants are filled with gooey cardamom caramel for a dessert that’s guaranteed to wow.
- 31.7g (15.7g saturated)
- 48.3g (41.2g sugars)
Make the puddings up to the end of step 7 and keep in the moulds in the fridge for up to 2 days before baking and serving.
You’ll have enough mixture and caramel for at least one extra fondant. Leftover caramel will keep, covered, in the fridge for up to 4 days, or freeze it in ice cube trays. Or make an extra fondant as a tester.
Rate & review
Or, how about...?
Chocolate fondants with mocha sauce
Serve these decadent chocolate puddings for dessert on Valentine’s Day.