Today, I’m offering you an ultra-indulgent recipe that’s above all very easy to make: a half-cookie, half-chocolate fondant. As its name suggests, it’s a slightly hybrid dessert, with a cookie base and a molten chocolate cake-style top. The result: soft, melting, and a lovely runny centre… everything we love.
It’s the kind of recipe that’s perfect when you want to treat yourself without spending hours in the kitchen. Few steps, no complicated technique, and a result that pleases every time. Frankly, it’s hard to go wrong.
I also think it’s a great idea for Easter, especially if you fancy a really chocolatey dessert without embarking on something too elaborate. It’s simple, quick, but really indulgent. But if you’re looking for a slightly more complex recipe, I recommend the chocolate and peanut tartlets.
I discovered this recipe on the Instagram account of Damien Pichon, and it immediately made me want to try it. After testing, I can tell you it’s clearly worth the detour.
If you like chocolate desserts with different textures and a runny centre, this recipe should quickly become a classic in your home.
Ingredients & method
3 components · Full recipe
Cookie dough
Ingredients
- 200 g (7.1 oz) T55 flour
- 200 g (7.1 oz) brown sugar
- 180 g (6.3 oz) butter
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 pinch of salt
- 200 g (7.1 oz) dark chocolate chips
Method
1
In a bowl, cream the sugar with the softened butter using a spatula.
2
Add the eggs and vanilla extract, then mix well.
3
Add the flour, baking soda and salt. Mix until a homogeneous dough forms.
4
Add the chocolate chips and incorporate them into the dough.
Chocolate fondant
Ingredients
- 200 g (7.1 oz) Valrhona Caraïbe 66% dark chocolate
- 120 g (4.2 oz) butter
- 4 eggs
- 100 g (3.5 oz) sugar
- 40 g (1.4 oz) T55 flour
Method
1
Melt the chocolate with the butter in the microwave in 30-second bursts, stirring between each.
2
In a bowl, whisk the eggs with the sugar until the mixture lightens slightly.
3
Add the melted chocolate, then the flour. Mix until smooth.
Assembly
Ingredients
- None
Method
1
Pour the chocolate fondant batter into a lightly buttered muffin tin, filling each cup to about half. Freeze for at least 2 hours.
2
Preheat the oven to 175°C / 350°F fan-assisted.
3
Take a ball of cookie dough (about 60–70 g (2.5 oz)) and flatten it in the palm of your hand. Place a frozen fondant insert in the centre, then wrap the cookie dough around it, sealing well. Place in a lightly buttered muffin tin.
4
Bake for 9 minutes. The cookie should be lightly golden on top but still look slightly undercooked – that’s normal. Leave to rest for 2–3 minutes in the tin before unmoulding.
5
Serve immediately with a scoop of vanilla ice cream or a drizzle of salted caramel sauce.
6
For a crispy cookie shell and a molten fondant centre, the key is to bake from frozen and not overbake. Every oven is different, so adjust the baking time by 1–2 minutes if needed.
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