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Chocolate Oat Fondant Recipe

Chocolate Oat Fondant
How to make Chocolate Oat Fondant

This French classic is not the same anymore. With the added goodness of oats, this fondant is served with a beautiful strawberry compote.

  • Total Cook Time 50 mins
  • Prep Time 10 mins
  • Cook Time 40 mins
  • Recipe Servings2
  • Medium

Ingredients of Chocolate Oat Fondant

  • For the fondant:
  • For brushing the ramekins Butter, melted
  • For dusting Cocoa powder
  • 200 gram Dark chocolate, finely chopped
  • 150 gram Butter (cut in small bits)
  • 3/4 cup Demerara sugar (ground)
  • 4 Whole eggs
  • 4 Yolks
  • 3/4 cup Flour
  • 3/4 cup Oats (ground)
  • 1 tsp Baking soda
  • 1 tbsp Cocoa
  • 1/2 cup Milk (to loosen batter (optional)
  • For the strawberry compote:
  • 1 cup Freshly cut strawberries
  • 1 tsp Lemon juice
  • 1 tbsp Brown sugar
  • 1/2 tsp Balsamic vinegar

How to Make Chocolate Oat Fondant

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Prepare the fondant:

Brush butter on the insides of your ramekins, and dust with cocoa powder. Put them in the freezer to set.
Take a pan of simmering water, and place another bowl that fits snugly over it, without touching the water. Slowly melt the chocolate and butter together. Remove the bowl from the heat and allow it to cool for 5 minutes.
In a separate bowl whisk the eggs and yolks together with the sugar until the whisk leaves a trail. Now add the flour, oats and baking soda into the eggs and beat it well.
Pour the melted chocolate into this batter bit by bit, beating well in between each addition. Add a little milk to loosen the batter.
Take the ramekins out of the fridge and pour this batter in equal quantities into the ramekins.
Put these back in the freezer, and take them out just before you're ready to bake them.
Bake in a preheated oven at 190 degrees till the fondant rises and flowers out of the ramekin.

Prepare the strawberry compote:

In a pan add butter, strawberries and sugar.
Add the lemon juice and vinegar.
Let the strawberries leave a little juice.
Your compote is ready to be served.
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