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    Home > Cakes, Desserts & Treats

    Halloween chocolate cherry fondant

    Published: Oct 15, 2014 · Modified: Feb 9, 2018 by Nicky Corbishley

    Go to Recipe Print Recipe

    Halloween chocolate cherry fondant - A spooky Halloween treat for us grown ups! I was hoping to achieve something elegant and little creepy. Not sure I completely got there. However, the 4 fondants I consumed and I, had fun along the way.

    Halloween chocolate cherry fondant - A spooky Halloween treat for us grown ups!

    I’m pretty sure that having one of these every evening for the past 4 evenings isn’t that healthy. However, it is pretty flippin fantastic :-)

    I usually find myself making spooky cupcakes, Frankenstein mint mousses, skeleton veg crudite plates and oreo spiders for the kids at this time of year. Rather than follow on with tradition, I decided this year to make something for us adults. We deserve to have delicious Halloween treats too (in addition to the leftover sweets, cakes and oreo spiders)!

    I’ve always been a fan of chocolate fondant and have been making Gordon Ramsay’s version for years. I’ve made:

    • The basic one – lots of times.  Here’s Gordan’s original recipe, that I adapted for today’s recipe
    • Mini (eggcup sized) versions of the basic one (went down great at a dinner party)
    • A chocolate orange version (sooooo good)
    • and now this slightly boozy chocolate cherry version.

    It takes a little preparation, but it’s a great recipe that you can prepare in advance, freeze and then cook straight from frozen.
    The advantage of this is that you can make several individual servings and then just pop one in the oven when you feel like it.

    The disadvantage of this is that you can then just pop one in the oven whenever you….yeah you get the picture.

    I happened to ‘just feel like one’ every evening until they were all gone, and Chris played his part in eating the rest.

    Lettuce, water and spin class only for the rest of the week! You too dear husband!

    I served these puds with cherry sorbet and chocolate spider webs.

    Don’t let my childish attempt at spider web making fool you into thinking I just piped one quickly and didn’t give it a second thought. This web was the best one of about 25.
    I had chocolate spider webs on baking mats and parchment paper all over the house! They’re harder than you might think, so make sure you buy some extra chocolate. The fact that I used dark chocolate – which is runnier when melted than milk chocolate – didn’t help matters. Even using my thinnest piping nozzle, the chocolate just pours out. My tip to you? Either use milk chocolate instead, or, let the melted chocolate cool a little first so that it thickens slightly before trying to pipe it.

    Have a look at my other Halloween Recipes:

    The Halloween chocolate cherry fondant Recipe:

    Halloween chocolate cherry fondant

    By: Nicky Corbishley
    Halloween chocolate cherry fondant - A spooky Halloween treat for us grown ups!
    5 from 1 vote
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 1 hr 30 mins
    Cook Time 12 mins
    Total Time 1 hr 42 mins
    Course Dessert
    Cuisine British
    Servings 8 servings
    Calories 621 kcal

    Ingredients
     

    Chocolate Cherry Fondants:

    • 70 g ¼ of a tin tinned cherries in syrup (this is the drained weight)
    • 1 tsp cherry liquor
    • 1 tsp almond liquor
    • 50 g unsalted butter - melted
    • 50 g cocoa powder
    • 6 eggs
    • 2 egg yolks
    • 180 g golden caster sugar
    • 180 g plain flour
    • 180 g dark chocolate - melted and slightly cooled
    • 180 g unsalted butter - melted

    Chocolate spider webs:

    • 50 g dark chocolate - melted

    To serve:

    • Cherry sorbet or ice cream

    INSTRUCTIONS
     

    • Start by making your cherry filling. Blend the cherries and the liquors together until you have a liquid that’s about the thickness of double cream. It will probably be a little grainy, but that’s fine. You won’t really notice this when it’s cooked. You may need to add more cherries or more liquor until you get the right thickness. Pour the cherry liquid out into an ice cube tray. You want to fill each cube about ⅔rds full. Put in the freezer and leave to freeze. This is take a little longer (approx. 1 hour) than water due to the alcohol in the liquid.
    • Next make your spider webs. Allow your chocolate to cool and thicken slightly, then pour it into a piping bag. Pipe out the webs onto a silicon baking mat or on parchement paper that has been placed on baking trays. Check out method 2 here for help drawing a spider's web. Place in the fridge until the chocolate has solidified and then very gently peel off using a palette knife and place on a plate in the fridge until you're ready to serve. You will get broken ones, so make extra...
    • Next prepare your remequins and preheat your oven to 190c. Take a pastry brush, and brush the inside of 8 ramequins with butter in upward strokes. Place in the freezer for five minutes and then brush again with butter. Dust the inside of the ramequins with the cocoa powder. To do this, simply put a tbsp. of cocoa powder in the first ramequin and roll it around until the inside is completely covered. Pour out the excess and continue with the rest until all of the ramequins are coated.
    • Now make your fondant. Using a mixer or a hand whisk, whisk the eggs, egg yolks and sugar until they’re fluffy and the whisk leaves a trail. Gently mix in the flour. Then mix together your melted chocolate and melted butter and very slowly pour it in to your egg/sugar/flour miixture, mixing all the time, until completely combined. Place 2 tbsp. of this mixture in each ramequin, and then place a cherry ice cube on top in the middle. Add the remaining fondant mix to each of the ramequins, completely covering the ice cube. Now place in the oven, directly on the shelf for 10-12 minutes, until the outside is cooked and the inside is gooey but warm.
    • If you wish, you can freeze these fondants before cooking. If you do, then cover and place in the freezer. Cook straight from frozen at the same temperature (190c) but add 5 minutes to the cooking time.
    • Once cooked, place on a plate with a scoop of sorbet or ice-cream next to it. Gently place one of your chocolate spider webs on top of the sorbet/ice-cream and serve.

    ✎ Notes

    *It’s worth making one or two extra of these so that you can cut it open and test it once cooked – to make sure you aren’t serving up fondants that are still cold or frozen in the middle. Fondants are notoriously tricky to get perfect in the middle and oven temperatures vary (despite what temperature you set!). Making an extra one will help to ensure you get it right for the rest of your fondants.
    *You can replace the tinned cherries with fresh or frozen cherries or cherry pie filling if you wish. *You can also replace the liquors with either some of the syrup from the tin, cherry juice or another juice. So long as you have a consistency that is about the thickness of double cream when it’s blended, then it’s fairly flexible.

    Nutrition

    Serving: 173gCalories: 621kcalCarbohydrates: 64.8gProtein: 10.8gFat: 37.3gSaturated Fat: 22.7gCholesterol: 244mgSodium: 239mgPotassium: 428mgFiber: 3.7gSugar: 39.9gVitamin A: 1000IUVitamin C: 0.8mgCalcium: 120mgIron: 3.6mg
    Keywords Halloween, Halloween Recipe Ideas
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    <

    p style="text-align: center;"> Nutritional info obtained from caloriecount.about.com per serving (makes 8).  Includes chocolate web, but not the cherry sorbet.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
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    Reader Interactions

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    1. Minnie says

      January 15, 2019 at 2:19 pm

      5 stars
      Love the cherry ice cube in the middle trick, I have since tried this with various different fruit purees and work every time. Thank you.

      Reply
    2. Thalia @ butter and brioche says

      October 17, 2014 at 2:45 am

      Chocolate and cherries are such a classic flavour combination so I can imagine how good this fondant must have tasted. Loving your spooky presentation too.. great recipe and post!

      Reply
      • Nicky Corbishley says

        October 18, 2014 at 9:48 am

        Thanks Thalia 🙂

        Reply
    3. Ginger says

      October 16, 2014 at 8:27 pm

      This is an amazing picture! It looks absolutely delicious 🙂

      Reply
      • Nicky Corbishley says

        October 18, 2014 at 9:51 am

        Thanks Ginger 🙂

        Reply
    4. HostessAtHeart says

      October 16, 2014 at 6:50 pm

      All in the name of science right? This looks amazingly yummy!

      Reply
      • Nicky Corbishley says

        October 18, 2014 at 9:51 am

        Absolutely, sometimes you just have to soldier on through 🙂

        Reply
    5. Corina says

      October 16, 2014 at 7:22 am

      These look incredible. I always use a Gordon Ramsey recipe for fondants too but I've never adapted it. Love your spiders webs.

      Reply
      • Nicky Corbishley says

        October 18, 2014 at 9:50 am

        Thanks Corina 🙂

        Reply
    6. apuginthekitchen says

      October 15, 2014 at 10:45 pm

      Wow, beautiful, you are so talented.

      Reply
      • Nicky Corbishley says

        October 18, 2014 at 9:49 am

        Thanks Suzanne! (blush)

        Reply
    7. davy says

      October 15, 2014 at 10:40 pm

      That is amazingly good , martha stewart read and weep....

      Reply
      • Nicky Corbishley says

        October 18, 2014 at 9:49 am

        Ha ha thanks Dave, you've made my day 🙂

        Reply

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