Chocolate Fondant A La Maille®

Chocolate Fondant A La Maille®

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"These rich, chocolate mini cakes with a center of creamy honey mustard make an elegant dessert."
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servings 665 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 665 kcal
  • 33%
  • Fat:
  • 50.5 g
  • 78%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 308 mg
  • 103%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Mix the whipping cream and Maille(R) Honey mustard. Pour into cube shaped silicone molds and freeze until solid. Melt chocolate and butter in double boiler. Mix egg yolks with flour and cocoa. Pour melted chocolate and butter into egg mixture and stir.
  2. Beat egg whites until bubbly, and then add sugar. Blend egg whites into chocolate mix.
  3. Line molds (3" high, 3" diameter) with greased wax paper. Fill with chocolate mixture. Place a frozen cube in center and cover with chocolate mix. Bake at 350 degrees for 7 minutes. Cool, remove from mold and serve.



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