Dark Chocolate & Rum Fondant with a White Chocolate Centre...

I started my last post with "there are events and then there are events" and this kinda goes hand in hand with it because it's rare for an event to inspire me to cook/bake my own version of the food that was on offer. It's usually a case of sharing my images and thoughts about the day, but I then move onto the next thing. In a way, that's the perfect metaphor for modern life, isn't it? We're running (literally and metaphorically) from one event to the next, rarely really stopping to let things sink in. In this instance, however, I did let it sink in and I was itching to get into the kitchen and try out my own version of the chocolate fondant chef Mark Peregrine had demonstrated. 

Now, it's not like a chocolate fondant is the most complicated thing in the world and I'm certainly not up there with any great chefs. I would always call myself an enthusiastic home cook who likes to experiment a little and put her own spin on things. I also don't like food that uses too many different flavours and ingredients. In my own humble opinion, it's better do use a few good ingredients to create a simple, but well executed dish rather than go all out with complicated components and an overly fussy presentation. But that's just me. This is one of the rare instances where I've actually added new flavours to a dish. Whilst watching the demonstration, I suddenly had this thought that rum works perfectly with dark chocolate (I blame a childhood spent in Germany where you can buy "chocolate rum balls" from bakeries) and that I would try this at home. The white chocolate idea came about just because I wanted to balance out the slight bitterness of the dark chocolate with something smooth and sweet and I liked the idea of a white centre oozing out from the dark bake. So these were my thoughts and I'm happy to share my take on the chocolate fondant recipe from the cookery school at Le Manoir aux Quat'Saisons. I think they're perfect for Christmas and anybody who (like me) isn't too keen on Christmas pudding... 

This recipe will make 6 fondants. I prepared everything the day before and kept the fondants in the fridge before baking them. 


  • 130g dark chocolate (I used 80% because it's offset by the white chocolate)
  • 6 white chocolate truffles
  • 60g unsalted butter
  • 40g double cream
  • 20g rum
  • 3 medium eggs
  • 90g caster sugar
  • 33g gluten-free, self-raising flour
  • 6g cocoa powder

To coat the moulds:

  • 50g soft butter
  • 60g caster sugar & 15g cocoa powder mixed together

To serve:

  • vanilla ice cream or mascarpone flavoured with vanilla 

How it's done:

  • first, grease the moulds with around half the butter
  • put the moulds into the fridge for the butter to harden
  • once the moulds are cold and the butter hard, grease them with the remaining butter
  • now line them with the sugar/cocoa mix and return to the fridge until needed
  • melt the dark chocolate with the butter in a bain-marie until the temperature reaches around 45C
  • in a separate bowl, whisk together the eggs, sugar, rum and double cream
  • sieve together the flour and cocoa powder
  • pour the chocolate/butter into the egg mix and whisk together
  • now gradually add the flour mix and keep stirring until smooth
  • divide HALF the mix into the six prepared moulds
  • now add a white truffle ball into the middle of each mould
  • divide the second half into the moulds, covering the white chocolate
  • put the moulds into the fridge over night or for a minimum of 2 hours
  • the next day, preheat your oven to 175C
  • bake the fondants for 12 minutes
  • once baked, leave to rest for 1 minute before de-moulding and serving
Chocolate Rum Fondant 10.jpg