Chocolate Hazelnut Fondants

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    538

These rich chocolate fondants with a velvety smooth molten chocolate centre with a nutty twist, makes the perfect end to your meal.

recipe updated Jul 16, 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    20 g
  • Dark chocolate icon
    Dark chocolate
    250 g
  • Toasted hazelnuts icon
    Toasted hazelnuts
    35 g
  • Cocoa powder icon
    Cocoa powder
    50 g
  • Whipping cream icon
    Whipping cream
    50 g
  • Egg white icon
    Egg white
    5
  • Caster sugar icon
    Caster sugar
    65 g
  • Egg yolk icon
    Egg yolk
    3
  • Hazelnut chocolate spread icon
    Hazelnut chocolate spread
    3 tablespoons
  • Cocoa powder icon
    Cocoa powder
    as needed
  • Unsalted butter icon
    Unsalted butter
    45 g

Tools

  • kCook icon Oven
  • kCook icon Chef Patissier XL
  • kCook icon Medium bowl
  • kCook icon Plate
  • kCook icon Dariole molds
  • kCook icon Heatproof bowl
  • kCook icon Baking tray - medium

Step preview

  1. Brush dariole moulds with some of the melted butter
  2. Chill in the fridge – 10 minutes
  3. Brush again with the rest of melted butter and dust with cocoa powder
  4. Tap out any excess and set aside
  5. Making the ganache:
  6. Add chocolate into a bowl and set aside
  7. Add cream into a heatproof bowl
  8. Heat in a microwave until boiling
  9. Pour the hot cream over chocolate
  10. Let rest – 1 minute
  11. Then add hazelnuts
  12. Mix until combined and set aside to firm up
  13. Making the fondants:
  14. Preheat the oven - 180ºC
  15. Fit the Creaming Beater
  16. Add the ingredients into the warming bowl, fit the splashguard
  17. Heat until melted – 10 minutes, heat setting 7, speed Stir 1
  18. Set the bowl aside and let cool slightly
  19. Add egg whites into the 5L appliance bowl
  20. Remove the Creaming Beater and fit the Whisk Tool
  21. Whisk – 1 minute, speed Max
  22. Then add sugar while the machine is running
  23. Whisk until light and fluffy – 4 minutes, speed Max
  24. Then add the next ingredients to the melted chocolate and mix until combined
  25. Then fold in the egg whites until combined
  26. Place the dariole moulds on a baking tray
  27. Fill the moulds with the fondant mixture until one third full
  28. Carefully spoon 1 tsp of hazelnut ganache into the centre of each mould
  29. Fill the moulds with the fondant mixture until two thirds full
  30. Bake until risen and firm to touch – 11-12 minutes, 180ºC
  31. Turn onto a plate and garnish
  32. Serve
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