Hanilor – Lactalis Group


Hanilor-Lactalis Group

Chocolate Fondant

Fondant au chocolat featured

Chocolate Fondant


Products Used


Difficulty : Professional


Time : 30 Minutes


Category : Dessert

  • 40 gr. of Smeds butter
  • 170 gr. of Vacherel condensed milk
  • 3 eggs
  • 1 tsp of vanilla extract
  • 175 gr. of Nucrema hazelnut
  • 65 gr. of flour
  • 1 Stick of Nescafe
  • A scoop of vanilla ice cream
  • A pinch of pistachios
  • With a “Bain Marie” we put the butter from Smeds to melt, then we add cocoa, condensed milk from Vacherel, chocolate Nucrema , Nescafe, flour and stir well.
  • In another bowl, beat the eggs with vanilla to make bubbles then add it onto the mixture. Gently fold, being careful not to knock out too much air.
  • With a brusher, brush the fondant molds with butter and cocoa to prevent the molds from sticking.
  • Preheat the oven at 170 degrees and place the molds for 8 minutes or till the fondant dried from outside and liquid from inside.
  • Serve it with vanilla ice cream and a pinch of pistachios.