Lindt Chocolate Fondants are the ultimate dessert for a romantic date night or an indulgent treat for two. These rich, molten chocolate cakes have a perfectly gooey center, thanks to luxurious Lindt chocolate. With minimal ingredients and simple steps, you can create a decadent dessert that feels like it came straight from a fine dining restaurant.
Why You’ll Love This Recipe
- Luxurious Center: A molten chocolate core made with premium Lindt chocolate.
- Small Batch: Perfectly portioned for two, no leftovers to tempt you later.
- Easy to Make: Surprisingly simple with a short prep and bake time.
- Customizable: Add flavors or toppings to make it your own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Lindt chocolate (dark or milk, chopped)
- Unsalted butter
- Powdered sugar
- Egg
- Egg yolk
- All-purpose flour
- Vanilla extract (optional)
- Cocoa powder (for dusting ramekins)
Optional for Serving:
- Vanilla ice cream or whipped cream
- Fresh berries
- Powdered sugar for dusting
Directions
- Prepare Ramekins: Preheat your oven to 425°F (220°C). Grease two 6-ounce ramekins with butter, then dust with cocoa powder. Shake out the excess and set aside.
- Melt Chocolate and Butter: In a microwave-safe bowl, combine the chopped Lindt chocolate and butter. Heat in 20-second intervals, stirring between each, until smooth.
- Mix Wet Ingredients: In a separate bowl, whisk together the egg, egg yolk, and powdered sugar until pale and fluffy. Stir in the melted chocolate mixture and vanilla extract (if using).
- Add Dry Ingredients: Gently fold in the flour until just combined, being careful not to overmix.
- Fill Ramekins: Divide the batter evenly between the prepared ramekins. Place them on a baking sheet for easy handling.
- Bake: Bake for 10-12 minutes, or until the edges are set but the center is still slightly jiggly.
- Cool Briefly: Let the fondants rest for 1-2 minutes before carefully running a knife around the edges and inverting them onto plates.
- Serve: Dust with powdered sugar and serve immediately with a scoop of vanilla ice cream or fresh berries.
Servings and Timing
- Servings: 2
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20-22 minutes
Variations
- Salted Caramel Center: Add a teaspoon of salted caramel in the center of the batter before baking.
- Mint Chocolate: Use Lindt mint chocolate for a refreshing twist.
- Nutella Surprise: Place a dollop of Nutella in the center of each fondant before baking.
- White Chocolate: Swap dark Lindt chocolate with their white chocolate for a creamy variation.
- Liqueur Infusion: Add a splash of Grand Marnier, Baileys, or Kahlua to the batter for an adult-friendly dessert.
Storage/Reheating
- Storage: Fondants are best enjoyed fresh, but you can refrigerate the batter in ramekins for up to 24 hours before baking.
- Reheating: Reheat baked fondants in the microwave for 10-15 seconds, but note that the molten center may not stay as gooey.
- Freezing: Freeze unbaked batter in ramekins for up to 1 month. Bake directly from frozen, adding 1-2 minutes to the baking time.
FAQs
1. Can I use other brands of chocolate?
Yes, but Lindt chocolate provides a smooth, luxurious flavor that’s ideal for this dessert.
2. What if I don’t have ramekins?
You can use a muffin tin or small oven-safe bowls, but be sure to adjust the baking time slightly.
3. How do I ensure the center stays molten?
Do not overbake. The edges should be set, but the center should remain slightly jiggly when removed from the oven.
4. Can I make these ahead of time?
Yes, prepare the batter and fill the ramekins, then refrigerate until ready to bake.
5. What size ramekins should I use?
6-ounce ramekins work best for this recipe, ensuring even baking and the perfect portion size.
6. Can I make these gluten-free?
Yes, substitute all-purpose flour with almond flour or a gluten-free baking blend.
7. How do I invert the fondants without breaking them?
Let them rest briefly after baking, then run a knife around the edges and gently invert onto a plate. Tap lightly if needed.
8. Can I double the recipe?
Absolutely! Double the ingredients and bake in batches if necessary.
9. Can I use milk chocolate?
Yes, Lindt milk chocolate creates a sweeter, creamier fondant, but you may need to reduce the sugar slightly.
10. How do I know they’re done?
The edges should be firm and set, while the center should appear slightly soft and jiggly.
Conclusion
Lindt Chocolate Fondants for Two are the perfect indulgence for any special occasion or romantic evening. With their gooey centers, rich chocolate flavor, and simple preparation, they’ll impress even the most discerning dessert lovers. Make a batch tonight and savor every molten, chocolaty bite!
Print
Lindt Chocolate Fondants for Two
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Indulge in these decadent Lindt Chocolate Fondants, a dessert perfect for sharing. With a gooey, molten chocolate center made from premium Lindt chocolate, this dessert is rich, luxurious, and ideal for a romantic evening or a special occasion.
Ingredients
- 2 oz (60g) Lindt dark chocolate (70% cocoa preferred), chopped
- 2 tbsp (30g) unsalted butter, plus extra for greasing
- 2 tbsp (25g) granulated sugar
- 1 large egg
- 1 tbsp (15g) all-purpose flour
- 1/2 tsp vanilla extract
- A pinch of salt
- Optional: cocoa powder or powdered sugar, for dusting
Instructions
- Prepare the Ramekins:
- Preheat your oven to 400°F (200°C). Grease two small ramekins (4 oz/120ml capacity) with butter and dust lightly with cocoa powder. Tap out any excess cocoa powder.
- Melt the Chocolate and Butter:
- In a heatproof bowl, combine the chopped Lindt chocolate and butter. Melt them together over a double boiler or in the microwave in 20-second intervals, stirring after each, until smooth. Set aside to cool slightly.
- Mix the Batter:
- In a small mixing bowl, whisk the egg, sugar, and vanilla extract until pale and slightly frothy.
- Stir the melted chocolate mixture into the egg mixture until combined.
- Gently fold in the flour and a pinch of salt until the batter is smooth and shiny.
- Fill the Ramekins:
- Divide the batter evenly between the two prepared ramekins. Place them on a baking tray for easy handling.
- Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the center still looks soft and jiggly.
- Serve:
- Let the fondants rest for 1 minute after removing them from the oven. Run a knife around the edges to loosen, then carefully invert onto serving plates.
- Dust with powdered sugar or cocoa powder and serve immediately. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Notes
- For a twist, add a pinch of espresso powder or a splash of liqueur (like Baileys or Grand Marnier) to the batter.
- The fondants can be prepared ahead of time and stored in the fridge for up to 24 hours. Just bake them directly from the fridge, adding an extra minute to the baking time.