Mint Chocolate Fondant

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To me, mint chocolate is absolutely top tier. Don’t even try and fight me on it.

Mint choc ice cream, After Eights, Aero Mint… basically whatever minty choc you’ve got going, I’ll be all over it. I’ll never understand those people that say it tastes like creamy toothpaste.

I’m getting distracted now so let’s get back to this divine dessert. I’ve taken your classic chocolate fondant and obvs added a minty twist. It’s the perfect addition to a romantic night in, dinner party or amazing treat just for yourself. I shared this as a Valentine’s option as firstly, chocolate is an aphrodisiac so absolutely needs to be on your menu, and secondly, a fondant also sounds super fancy. Plus, it’s one of those impressive puds where you 100% need to get your phone out to capture that oozy, silky pour. It’s the sweet version of a proper good runny poached egg. Yeah, mebs it’s a bit basic to start filming your food, but you’re gonna wanna remember that dessert for a long time. Get it on your stories and share the fondant love.

This recipe is my love letter to mint chocolate ❤️ Enjoy and serve this


metric imperial
  • 3oz mint flavoured dark chocolate
  • 80g mint flavoured dark chocolate
  • 3oz butter
  • 80g butter
  • 1oz clarified butter
  • 25g clarified butter
  • 2.5oz caster sugar
  • 70g caster sugar
  • 0.5oz glucose
  • 18g glucose
  • 1.5oz whole milk
  • 45ml whole milk
  • 2 whole eggs
  • 2 whole eggs
  • 2 egg yolks
  • 2 egg yolks
  • 1.5oz plain flour
  • 40g plain flour
  • Cocoa powder for dusting
  • Cocoa powder for dusting


  1. Melt the chocolate, clarified butter and butter in the microwave or over a pan of simmering water and stir to combine. Melt together the sugar and glucose in a small pan until light golden brown, pour in the milk then put this into a bowl and then pour in the chocolatey buttery mixture and hand whisk together.
  2. Add in the eggs and egg yolks. Whisk until combined and fold through the flour. Thoroughly butter some fondant/dariole moulds and coat them in cocoa powder.
  3. Spoon your mixture into the prepared moulds and refrigerate for 30 minutes and then cook for 12 minutes at 170ºc. Flip out onto a plate and serve up with mint choccy chip ice cream.