Irish whiskey chocolate fondant

Chef: Kevin Dundon
Prep: 10 mins
Cook: 15 mins
Irish whiskey chocolate fondant
These chocolate fondants are very rich and very moreish.

100g butter
200g plain chocolate, broken into pieces
2 tbsp Irish whiskey
3 eggs, separated
100g caster sugar
pouring cream, to serve

Preheat the oven to 180C/350F/Gas 4. Generously butter 4 x heatproof cups or ramekins that are approximately 7.5 cm/3 in in diameter and 4 cm/1 1/2 in deep, using 25 g/1 oz of the butter.

Melt the chocolate in a heatproof bowl set over a pan of simmering water.

Remove from the heat and whisk in the remaining 75g of the butter until melted. Stir in the whiskey and set aside to cool.

Place the egg whites in a bowl and whisk until stiff peaks have formed.

Whisk in half of the sugar, a third at a time, whisking well after each addition until stiff and very shiny.

In a separate bowl, beat the remaining sugar and egg yolks until pale and fluffy, then beat into the cooled chocolate mixture.

Fold in the meringue and use to fill the prepared cups two-thirds full.

Arrange on a baking sheet and bake for 12 minutes until well risen but still with a slight wobble in the middle.

To serve, arrange the Irish whiskey chocolate fondants and serving plates with small jugs of pouring cream


Preparation Time
10 minutes

Cooking Time
15 minutes

Main ingredients

Recipe Type
Dessert, Easy, Entertaining


Special Info
Nut free

Level of Difficulty

Good quality chocolate makes all the difference, so try to get chocolate with a minimum of 50% cocoa solids.

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