Saffron and chocolate fondant


by: Chef Cracks

The idea of these chocolate fondants is that, when you cook them, the creamy center stays cold. We serve them with Milk ice cream, garnished with a Hazelnut tuile — but you can use vanilla ice cream and a cookie of your choice, or just serve the fondants as they are. You can make them up to four days in advance, and have them in the fridge, ready to go.


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serves: 4

16 teaspoon all-purpose flour

1/2 teaspoon heaping baking powder

3 1/2 teaspoons cocoa powder

3 1/2 ounces dark chocolate (at least 70 percent cocoa solids)

7 tablespoons unsalted butter (softened)

2 large eggs

1/3 cup superfine sugar

For the chocolate sauce:

25 g superfine sugar

7 teaspoon cocoa powder

6 tablespoon whipping cream

For the saffron filling:

5 tablespoons milk

13/4 teaspoons cornstarch

5 tablespoons whipping cream

pinch saffron threads

1 1/2 ounces white chocolate (chopped)

To serve (optional):

Milk ice cream

Hazelnut tuiles

Nutrition Facts
Saffron and chocolate fondant

Servings Per Recipe: 4

Amount per Serving

Calories: 701

  • Total Fat: 44.8 g
  •     Saturated Fat: 26.8 g
  •     Trans Fat: 0.8 g
  • Cholesterol: 175.6 mg
  • Sodium: 185.2 mg
  • Total Carbs: 66.4 g
  •     Dietary Fiber: 3.9 g
  •     Sugars: 45.2 g
  • Protein: 9.7 g

how is this calculated?

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1.  To make the sauce: bring 3 tablespoons plus 1 1/2 teaspoons water and the sugar to a boil in a pan. Whisk in the cocoa powder very slowly —— just a sprinkle at a time — so that it doesn't spit. When it is all incorporated and boiling again, add the cream, bring back to a boil and then turn the heat down and reduce for 5 to 10 minutes very slowly, whisking occasionally, until you have a thick sauce. To check it is the right consistency, spread a spoonful onto a plate, it should hold its shape and look dark and shiny.

2.  To make the saffron filling, mix a little of the milk with the cornstarch to make a paste. Mix the rest of the milk with the cream and the saffron in a pan. When almost boiling, add the cornstarch. Bring to a boil. Boil for 1 to 2 minutes to cook out the starchy flavor.

3.  Take off the heat and add the white chocolate. Whisk until the chocolate has melted. Pour into a container, to make a layer 3/4 inch deep. Put in the freezer.

4.  When it is solid, take a pastry cutter 4 inches in diameter and cut out 4 cylinders. Put back into the freezer.

5.  To make the fondant, mix the flour, backing powder and cocoa powder together, and pass through a fine sieve.

6.  Put the chocolate in a howl set over a pan of barely simmering water (don't lot the base touch the water) until the chocolate melts. Take off the heat and stir in the softened butter.

7.  Boat the eggs and sugar together until pale, then mix into the chocolate mixture with a spatula.

8.  Slowly fold in the flour and cocoa powder until they are incorporated.

9.  Take 4 pastry rings, 2 1/2 inches deep and 2 inches in diameter, and lay them on a sheet. Grease them with butter, then line them with buttered parchment paper, to come about 3 3/4 inch above the rim. Pipe in the mixture to halfway up each ring, then put one of the disks of saffron filling that you have been keeping in the freezer on top. Press down (the cold will set the walls of the fondant around it) and pipe the rest of the mixture over the top, up to three—quarters of the height of the ring. Don't {ill it any higher, as it will rise in the oven. Keep in the fridge for 2 hours until the fondant is completely cold and solid (by now the filling will have defrosted and he liquid).

10.  Preheat the even to 355°F and put in the fondants for 9 minutes until they have risen and taken a little color.

11.  While the fondants are in the even, have your plates ready, decorated with some chocolate sauce. If you like, at the last minute you can add a scoop of ice cream and decorate that with a hazelnut tuile. Loosen the fondants from their rings, remove and put one on each plate. Serve immediately.

Cooks' note:
Sometimes we serve them with a filling made with basil rather than saffron.
The day before, we put 1 1/2 ounces basil into a pan with the milk, then warm it up to infuse the flavors, leave it to cool clown, pass it through a fine sieve and put it into the fridge. Then we make the filling in exactly the same way, omitting the saffron.
In addition to the milk ice cream, we make a little green apple compote to go with it. We peel 1/2 green apple Slices and cut them into small cubes, then put 2 tablespoons sugar and 1 1/2 teaspoons into a pan, and heat to make a light golden caramel, then we add a teaspoon of lemon juice and the apple, and cook it slowly until the apple is soft. Then we cool it and put it into the fridge to chill before serving.

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