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  • Writer's pictureCocoLikeChanel

Chocolate Fondant with Vanilla Meringue

Ingredients  for Fondant

7-8 oz of dark baking chocolate (highest quality you can get make sure it is at least 70%)

3/4 Cup Sugar

5 Eggs 

14 TB Butter ( I use unsalted and then add my own salt but pre-salted is fine)

2 TB All-Purpose Flour (You can substitute Almond flour or Coconut Flour for a #glutenfree option)

Ingredients for Meringue

4 egg whites at room temperature

1/4 tsp cream of tartar

1/4 cup sugar

1tsp vanilla extract


In a metal bowl over boiling water melt the butter and chocolate together (you can cut or break them into chunks for easier melting). Once melted thoroughly add the sugar slowly.

In a separate bowl beat eggs until frothy. Slowly add to the chocolate/butter/sugar mixture until completely combined. Whisk in flour or substitute.

Butter a pan (I use a spring pan or a tart pan about 9 inches in diameter)

Pour mixture into pan and bake for 35-45 minutes at 350 degrees Fahrenheit. Or until a knife or toothpick comes out clean.

Make your meringue. Place egg whites at room temperature into a stand mixer with whisk attachment. Start on low-medium speed and increase as eggs become frothy.

Once eggs are smooth and glossy add cream of tartar and vanilla extract. Then slowly add the sugar a few tablespoons at a time allow the egg whites to beat a few times in between and fully incorporate the sugar.

Continue until all the sugar is incorporated and your egg white can hold stiff peaks when the whisk goes in.

Spread meringue over the top of the slightly cooled fondant. Ensure it is evenly distributed and then return to a 350-degree oven for about 10 minutes or until the top of the meringue turns golden.

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