Biscoff Fondant

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This is the fondant of your dreams ✨ I couldn’t help but jump on the Biscoff bandwagon as it’s such a tasty ingredient and you can now basically buy the spread and biscuits everywhere, which is super handy. So, let me take you to Biscoff heaven!

Don’t let the rich chocolatey exterior fool you, because this fondant absolutely oozes golden creamy goodness on the inside. OMG I’m actually dying writing this, BRB gonna go make some otherwise I’ll just be thinking about these all day. Anywayyyy, instead of your standard chocolatey centre, I opted for Biscoff because you get that warming, deep caramelised flavour with a hint of cinnamon and ginger. It’s got a distinct taste but is a real crowd pleaser.

And yes, some of the ingredients may seem a bit extra but that’s the professional chef in me who spent hours concocting crazy desserts with every kind of ingredient. The first dish I ever got on a menu at a fine dining restaurant was (prep yourselves for this) a pea and white chocolate sorbet, with pea custard, white chocolate meringue, pea salad, pistachio crumble, crystallised lemon zest and a lemon gel. I went through a pea phase.

I have a real love for desserts and wanted to share a recipe that delivers the wow factor without you having to resort to making pea custard. You’re welcome.


metric imperial
  • 2 3/4oz dark chocolate (70%)
  • 80g dark chocolate (70%)
  • 2 3/4oz butter
  • 80g butter
  • 0.85oz clarified butter
  • 24g clarified butter
  • 2 1/2oz
  • 70g caster sugar
  • 0.6oz glucose
  • 18g glucose
  • 1 1/2fl oz milk
  • 44ml milk
  • 2 eggs
  • 2 eggs
  • 2 egg yolks
  • 2 egg yolks
  • 1 1/2oz plain flour
  • 40g plain flour
  • 4 1/4oz Biscoff spread
  • 120g Biscoff spread
  • Extra butter/cocoa powder
  • Extra butter/cocoa powder


  1. Put blobs of the Biscoff spread on parchment paper and place in the freezer. These will be popped into your fondant moulds at a later date so make sure they'll fit.
  2. Preheat your oven to 170°C/335°F/Gas Mark 3.
  3. Put the chocolate and butter in a bowl and microwave til melted. Whilst melting, line your fondant pots with butter.
  4. Melt the sugar and glucose in a pan and heat to caramelise. Once caramelised, add in the milk and combine til it is nice and smooth.
  5. Add the melted chocolate mixture to the pan and mix (you can use a hand blender if preferred).
  6. To the pan, add eggs and flour and combine.
  7. Coat the fondant pots in a layer of cocoa powder and place in the fridge for a few minutes.
  8. Add your fondant mixture to the fondant pots but only partially fill. Place your frozen Biscoff blob in and cover with more of the mixture until fully covered. Make sure you leave around 1cm from the top so your mixture doesn't bubble over! Place back in the fridge for 10 mins.
  9. Place your fondants in the oven for 12 mins. Remove from pots, decorate however ya fancy and eat fast to await the beautiful Biscoff ooze!