Gluten free chocolate fondants

My husband LOVES chocolate fondant. The liquidy centre, the light souflee-ish cakey exterior… It’s the way to his heart and the frown upside down maneuver whenever I need to pull that rabbit out of the hat! I’m super excited to share my gluten free recipe with you guys and hope you enjoy it too!

Make the full batch rather than thinking “oh I’ll do half”, because the best thing about these is that you can freeze them and cook even from frozen – less effort next time you have friends to dinner. Winning!

NOTE: If you want to turn the fondants out and serve on a plate rather than serving from the vessel you cook them in, you will need to brush each ramekin / mini cup with butter and dust with cocoa. I personally prefer not to fuss and serve it IN the vessel it’s cooked in on a plate. Less washing up, less time is taken to prepare, same amazing taste. The choice is yours! I’ve popped instructions for doing this at the bottom, cause I’m betting most of you will prefer less time taken.

Because you guys always take better pictures than me, I’d LOVE to see yours if you fancy tagging me @lowtoxlife on instagram or #lowtoxlife (or both!)

Enjoy this delicious dessert that’s totally worth the effort. Make it with one of your kids or a glass of wine and your partner. Cooking is love and joy and connectedness, not someone slaving away solo wondering what it’s all for. Enjoy bringing love into your kitchen and chocolate deliciousness onto your table this weekend

Real Food. Happy bodies.




Print Recipe
Gluten Free Chocolate Fondants Recipe
Votes: 2
Rating: 5
You:
Rate this recipe!
Cook Time 10-12 minutes
Passive Time 30 minutes chill time
Servings
8-12 fondants
Cook Time 10-12 minutes
Passive Time 30 minutes chill time
Servings
8-12 fondants
Votes: 2
Rating: 5
You:
Rate this recipe!

INGREDIENTS

  • 200 g dark dairy free cooking chocolate (I like the Green and Black’s organic for cooking or the Cocolo 70%)
  • 220 g butter (you can use a mild olive oil, macadamia oil or coconut oil instead.)
  • 120 g panela / rapadura sugar
  • 4 pcs eggs
  • 4 pcs egg yolks
  • 80 g tapioca flour
  • 100 g almond or hazelnut meal
Dusted ramekin method
  • 1/3 cup cacao or dutch processed cocoa powder
  • 50 g melted butter

INSTRUCTIONS

  1. Bring water to the boil in a small sauce pan.
  2. Place a big bowl oveer the saucepan, with your chocolate and butter in it.
  3. Melt the chocolate and butter together and stir until super smooth, then cool for 10 minutes.
  4. In a mixing bowl (like a kitchen aid Patissiere or if you have a thermomix, speed 7, 3 minutes with butterfly attachment in) beat the eggs, egg yolks and sugar together until golden and silky and able to make “ribbons”.
  5. Pour the flour in and beat very lightly only JUST to combine (you don’t want to take all the air your created, out, so medium speed, 10 seconds or so should do it.
  6. Pour the chocolate / butter mixture into the flour / egg / sugar mixture, in about 4 sections worth on medium, just until combined. You’ll have a super silky looking, loose cake batter vibe.
  7. Now pour it into your chosen moulds / ramekins. It’s rich so a little goes a long way!
  8. Chill for at least 30 mins before cooking BUT you can pop in the fridge from the night before OR even keep in the freezer (add 5 mins cook time if cooking from the freezer)
  9. Heat oven to 200C / 400F fanforced and then cook fondants for 10-12 minutes. You want to see a crust on top JUST formed. Don’t cook longer because you’re worried it’ll be ‘raw’. It’s meant to be liquidy in the middle so 10-12 mins is perfect.
  10. If you’re doing the below step of brushing with butter and chocolate, then at this point, loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds and onto the serving plate.
  11. Serve with? My cinnamon turmeric custard is a winner with these, absolutely! Or grab your favourite ice cream – contrast with figs, caramels, honeycombs or vanilla, rather than more chocolate.
Dusted ramekin method if you want to serve the fondants OUT of the ramekin and onto a plate
  1. Get your ramekins / moulds ready. Heavily brush the melted butter over the inside of the ramekin. Place the mould in the fridge or freezer for about 10 minutes. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould around so that the powder completely coats the butter, creating a chocolatey layer. Tap any excess cocoa back into the jar, then repeat with 1 the next mould. See what I mean? Not worth it. Spoon straight into a mug, I say! 🙂

You’re done. Time to enjoy! How good do they look, hey? They tasted pretty delicious too. Ok, VERY delicious.

Comments 9

    1. Post
      Author

      You didn’t miss anything Tracey butter is indeed dairy – I’ve not gone mad! I just forgot to add the dairy free option for it. It’s in there now. Enjoy! x

  1. I was hoping the recipe was dairy free but my son can’t tolerate any dairy, including butter. These aren’t really dairy free.

    1. Post
      Author
  2. Hi Alexx. It looks like the flour part of the recipe has been changed and the almond meal has been removed. I only know this because I have made them so many times when my wife was pregnant.

    1. Post
      Author

      Oh my golly Daniel thank you – well spotted. My lovely assistant is converting all the recipes to the recipe app format to be able to print. It was 120g for the almond or hazelnut meal was it not? Will change pronto! So appreciate you letting me know.

        1. Post
          Author
  3. Can you use the butterfly attachment on Speed 7 in the first step for the eggs? I’m confused, i didn’t think you could go past Speed 4 ? Whats a medium speed? I have thermomix 5 model Could you let me know. many thanks.

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