Good quality chocolate makes all the difference in this rich fondant.


  • 100 g butter
  • 200 g plain chocolate (broken into pieces)
  • 2 tblsp jameson whiskey
  • 3 eggs (separated)
  • 100 g caster sugar
  • pouring cream (to serve)


  • Preheat the oven to 180°C (350°F/Gas 4).
  • Generously butter 4 x heatproof cups or ramekins that are approximately 7.5 cm/3 in diameter and 4 cm/1 1/2 in deep, using 25 g/1 oz of the butter.
  • Melt the chocolate in a heatproof bowl set over a pan of simmering water.
  • Remove from the heat and whisk in the remaining 75 g/3 oz of the butter until melted. Stir in the whiskey and set aside to cool.
  • Place the egg whites in a bowl and whisk until stiff peaks have formed.
  • Whisk in half of the sugar, a third at a time, whisking well after each addition until stiff and very shiny.
  • In a separate bowl, beat the remaining sugar and egg yolks until pale and fluffy, then beat into the cooled chocolate mixture.
  • Fold in the meringue and use to fill the prepared cups two-thirds full.
  • Arrange on a baking sheet and bake for 12 minutes until well risen but still with a slight wobble in the middle.
  • To serve
  • Arrange the Irish whiskey chocolate fondants and serving plates with small jugs of pouring cream.