If there was one dessert that had people sneaking a peek at the dessert menu before they’d even ordered their mains at Pomodoras on Obi, it was this: Chef Chris’s signature Chocolate Fondant. Rich, gooey, and gloriously indulgent, this dish is the very definition of melt-in-your-mouth decadence.
And now, you can make it at home—with a twist.
We’ve added a drizzle of our very own Pomodoras Orange Vincotto Balsamic Dressing to give this fondant a citrus-sweet contrast that lifts the richness and adds a hint of intrigue. The orange zest and aged balsamic in the dressing balance beautifully with the dark chocolate – it’s a match made in dessert heaven.
Whether you’re hosting a dinner party or just need a mid-week choc fix, this fondant will make you look like a dessert genius (we won’t tell them how easy it is).
Chef’s Tips for the Perfect Chocolate Fondant:
- Timing is everything – Bake it just long enough so the outside is set but the centre stays molten. Around 10–12 minutes is your sweet spot.
- Use quality dark chocolate – It makes all the difference. Go for 70% cocoa solids or higher.
- Grease and dust your ramekins with cocoa powder, not flour – this gives a smooth, rich finish without white streaks.
- Serve immediately, while the centre is still lava-like, with a drizzle of Pomodoras Orange Vincotto and a scoop of good vanilla bean ice cream.
Why the Orange Vincotto?
Our Orange Vincotto Balsamic Dressing isn’t just for salads. The fruity brightness of local orange zest and Australian port brings out the complexity of the chocolate, turning a classic fondant into something truly special. The sticky-sweet richness balances the bitterness of the cocoa, making every bite sing.
Serving Ideas:
- A drizzle of Orange Vincotto Balsamic Dressing and a sprinkle of orange zest.
- Top with fresh raspberries and edible flowers for extra flair.
- Or go rustic with a dollop of whipped cream and some crushed hazelnuts.
Ready to impress?
You’ll find the full recipe [here – link to recipe page]. Don’t forget to grab a bottle of our Orange Vincotto Balsamic Dressing to elevate your fondant from good to unforgettable.
P.S. This was one of our best-selling desserts at the restaurant for a reason—and now it’s all yours.
Decadent Chocolate Fondant with a Twist of Orange – Just Like We Served at the Restaurant
Course: Sweet treats, DessertCuisine: Gluten Free6
servings30
minutes12
minutesIngredients
- Ganache
500g – dark chocolate buttons / pieces
500ml – cream
- Fondant Mix
5 – eggs
220g – good quality dark chocolate
100g – unsalted butter
170g – caster sugar
100g – gluten free flour or almond meal
additional 25g butter for greasing ramekins.
- To Serve
Good quality ice-cream, strawberries or raspberries coulis and orange vincotto balsamic dressing
Directions
- STEP 1. Make Ganache for the gooie centre
- In a small saucepan pour in cream and bring to the boil
- as soon as it comes to the boil take off the stove and fold in chocolate bits until melted
- place in a plastic container and put in freezer for 3 hours
- de mould frozen chocolate mix and cut into small 1.5cm squares
- put back into freezer until ready to make fondants
- STEP 2. Make Fondant Mix
- Melt chocolate & butter together in a microwave in 30 sec increments so there are no lumps, should be warm but not hot
- Then fold in the flour and put to the side
- Is a seperate bowl whisk eggs & sugar, using an electric beater for approx 6 mins on full speed or until very light and aerated.
- Using a spatula pour & fold gently all of the chocolate/butter mix into the egg/sugar mix
- Grease ramekins with butter, share fondant mix between ramekins until 1/2 full
- place in the Ganache cubes into the centre and then pour in more fondant mix until 3/4 full
- STEP 3. Cook
- Pre heat oven to 200 degrees.
- place ramekins on a tray and put in the oven for 10/12 mins until crisp on top
- STEP 4. Serve
- Serve straight away with a scoop of your favourite flavour ice cream and raspberry coulis (see recipe) or drizzle Orange Vincotto Balsamic Dressing
Notes
- Chef’s Tip: Try replacing a third of the butter with almond oil & sprinkling sliced hazelnuts on top before baking.
- Chef’s Tip: Add Orange zest to the sugar and let it absorb over-night to produce a chocolate orange fondant mix.
