Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Peanut Butter Chocolate Fondant

by DK Publishing from Step-By-Step Desserts

Peanut butter chocolate fondants from Step-By-Step Desserts by Caroline Bretherton and Kristan Raines. This indulgent dessert pairs together rich dark chocolate with salty peanut butter for the ultimate treat.


This indulgent chocolate fondant is the ultimate dessert for anyone who loves peanut butter. The peanut butter centre melts to create a creamy, salty centre to the fondant, which cuts through the flavours of the chocolate.

This is the perfect dessert to serve up at a dinner party and can be made in advance. Simply wrap the fondant mixture in cling film once you’ve added it to the ramekins and chill up to 2 days ahead, or freeze them up to 1 month ahead. Bring to room temperature before baking.

Read more Read less


150g unsalted butter
150g finely chopped good quality dark chocolate
3 large eggs
75g caster sugar
1 tbsp plain flour
cocoa powder
4 tbsp creamy peanut butter

Essential kit

You will need four 200ml ramekins.


Watch how to make the fondant:

Grease the ramekins with unsalted butter and place in the fridge to chill. Melt 150g of finely chopped, good-quality dark chocolate and unsalted butter together in a heatproof bowl, over a small saucepan of simmering water. Stir and leave to cool.

Preheat the oven to 200ºC (400ºF/Gas 6). Whisk the eggs and caster sugar in a large bowl, until fluffy and tripled in volume. Whisk in the chocolate mixture until well combined. Sift the plain flour into the mixture and gently fold it in.

Lightly dust the ramekins with cocoa powder, shaking off any excess. Half-fill the ramekins with the fondant mixture, spreading it out to form an even base. Shape the peanut butter into balls and place one in each ramekin. Divide the remaining fondant mixture between the ramekins, covering the peanut butter completely.

Bake the fondants in the oven for 12 minutes, until the sides are set and the centre is soft to the touch. Leave to cool for 1 minute, before turning them out. Dust with cocoa powder, if desired, and serve immediately.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week