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Tom Kerridge’s cappuccino fondants

By: Tom Kerridge

Published: 15 May 24
Updated: 10 Oct 24

These melting-middle fondants by Tom Kerridge are hard to resist. “A combo of indulgent chocolate and aromatic coffee, these easy, stylish desserts are a great option if you want to take the stress out of entertaining,” says Tom. “They can be made in advance, then popped into the oven when your guests are ready for their pudding.”

Tom Kerridge is back on the road this summer hosting Pub in the Park, the food lovers’ music festival, which is popping up in four locations: Marlow (16-19 May), Chiswick (28-30 June), Reigate (12-14 July) and St Albans (6-8 September). Discover our all-star collection of Pub in the Park chef recipes, including dishes by Angela Hartnett, Atul Kochhar and Rick Stein – and buy tickets direct from Pub in the Park. We’ll see you there!

Recipe taken from Pub Kitchen by Tom Kerridge (Bloomsbury Absolute £27) and tested by delicious. Photograph: Cristian Barnett.

Medium
Online only 2024

Test kitchen approved

Serves 4
Hands-on time 35 min, plus chilling. Oven time 14 min

Recipe taken from Pub Kitchen by Tom Kerridge (Bloomsbury Absolute £27) and tested by delicious. Photograph: Cristian Barnett.

Nutrition: Per serving

Calories: 952kcals
Fat: 69g (41g saturated)
Protein: 14g
Carbohydrates: 66g (50g sugars)
Fibre: 4.8g
Salt: 0.3g

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Ingredients

125g unsalted butter, diced and softened, plus 1 tbsp melted butter to grease
Cocoa powder to dust
140g good-quality dark chocolate chips (70% cocoa)
4 large free-range eggs, lightly beaten
1 tbsp Camp coffee essence
100g caster sugar
75g plain flour
4 dark chocolate truffles

For the coffee cream

150ml double cream
2 tbsp maple syrup
1 tbsp Camp coffee essence

Specialist kit

4 x 190ml dariole moulds or ramekins

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Method

Brush the moulds or ramekins with melted butter and dust with cocoa powder to coat evenly. Transfer to the fridge to set.
Meanwhile, put the chocolate and butter in a medium heatproof bowl and set over a pan of gently simmering water, making sure the bowl isn’t touching the water. Leave until melted, stirring occasionally. Set the bowl aside to cool for a few minutes.
Gently whisk half the beaten eggs into the melted chocolate mixture. Add the remaining eggs and coffee essence and whisk to combine. Mix in the sugar, then add the flour and whisk again until smooth. Take the moulds/ramekins out of the fridge and divide the mixture between them. Chill for 30 minutes.

For the coffee cream, whisk all the ingredients together in a bowl until thickened. Cover and chill until ready to serve.
When the fondants have had 30 minutes in the fridge, take them out an carefully press a truffle into the middle of each one. Return to the fridge until ready to bake.
When you’re ready to bake the fondants, heat the oven to 180°C fan/gas 6. Sit the moulds/ramekins on a small baking tray and bake for 12-14 minutes until a crust has formed on top. Remove from the oven and leave to rest for 2 minutes.
Loosen the edges with a small palette knife and turn out onto serving plates. Serve at once, with a generous spoonful of coffee cream and a dusting of cocoa.