Chocolate Raspberry Baileys Fondants


Chocolate Raspberry Baileys Fondants

Treat yourself to these Chocolate Raspberry Baileys Fondants for a tasty after dinner sweet treats

Chocolate Raspberry Baileys Fondants

Serves 8


30g melted butter
8 tsp sugar 
170g bittersweet or plain chocolate, coarsely chopped
85g unsalted butter
¼ cup unsweetened Dutch cocoa
¼ cup Baileys liqueur, plus
2 tbsp extra
¼ cup raspberry jam
4 egg whites
⅛ tsp cream of tartar
2 tbsp caster sugar
½ cup cream, whipped fresh raspberries, to serve 



  1. Brush 8 x ½-cup capacity tall dariole moulds or ramekins with melted butter. Spoon 1 teaspoon sugar into each mould and roll to coat. Shake excess sugar from moulds.
  2. In the top of a double boiler or in a microwave on medium, heat chocolate and butter. Stir often, until melted and smooth.
  3. Remove from heat and sift in cocoa. Stir in Baileys and raspberry jam until smooth.
  4. In a clean glass bowl, beat egg whites with cream of tartar on high speed until soft peaks form. Gradually add sugar. Beat until peaks are stiff.
  5. Use a rubber spatula to fold ¼ of egg whites into chocolate mixture, then fold in remaining.
  6. Preheat oven to 200°C. Fill dariole moulds about ¾ full. Leave on a tray in fridge to rest for 20 minutes.
  7. Place tray with moulds in centre of oven. Bake until cakes are cracked on top but still gooey in the centre, about 8-9 minutes.
  8. Let sit for 2-3 minutes; cakes will shrink slightly from sides of tin. Place a rack over cakes and invert to unmould. Serve hot with whipped cream mixed with 2 tablespoons Baileys and fresh raspberries.


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