Chocolate Fondant Fancies Recipe

Chocolate fondant fancies

  • makes 25-30
  • Easy

Not just for children, here’s a deliciously adult version of a tea-time favourite. Rich chocolate cake squares are topped with an indulgent truffle and smothered in double chocolate icing


Treat yourself to these chocolate fondant fancies, then try our salted caramel chocolate fondants, chocolate and cherry fondants and chocolate Linder fondants.



  • plain flour 175g
  • baking powder 1 tsp
  • butter 175g, softened
  • golden caster sugar 175g
  • eggs 3, lightly beaten
  • cocoa powder 1 large tbsp
  • dark chocolate truffles 13 small round ones, halved
  • dark chocolate 100g
  • butter 25g
  • icing sugar 6 tbsp
  • milk chocolate 50g, to decorate


  • Step 1

    Heat the oven to 160C/fan 140C/gas 3. Put the flour, baking powder, butter, caster sugar, eggs and cocoa powder into a large bowl and beat together with an electric whisk. The mixture should drop easily from a spoon, add a little water if it’s too stiff.

  • Step 2

    Spoon the mix into a 23cm square cake tin (try to use one without rounded edges). Bake for 30–35 minutes or until the cake is cooked through (test with a skewer). Remove from the tin and cool completely. Cut into 25 squares. Top each square with half a truffle, cut-side down.

  • Step 3

    To make the icing, melt the dark chocolate and butter together with 4 tbsp water in a microwave or a bowl set over a saucepan of simmering water. Mix in the icing sugar. Spoon over the top of the cakes, spreading round the sides and over the truffle with a small palette knife. If the icing gets too thick, heat it up slightly. Leave the dark icing to set for a few minutes, then drizzle the milk chocolate over with a teaspoon.