Chocolate Fondant with Warm Date-Almond Milk


In 2014, I was invited at a media lunch organized by Natural Delights Medjool Dates, held at Montreal cooking school and boutique La Guilde Culinaire. The date-centric, 7-course lunch developed by local celebrity chef Jonathan Garnier featured many spectacular recipes which you can find by doing a search, keyword “Dates”, on this blog.

It should be noted that, for the event per say, chef Jonathan Garnier turned the almond-date milk into a sorbet and the fondant into a mousse (!), with hot chocolate sauce poured on top to burst the chocolate sphere right in front of us. Impressive! The recipe below is less labour-intensive, thank God. The photographs depict the event recipe, with the fondant served in a chocolate shell instead of baked in a ramekin. At home, you’ll want to simply bake the fondant, then serve it with warm almond-milk poured over. Enjoy!

Plating of choco mousse sphere

montagecoquille choco

The spheres, ready for the plating blitz…



Exit the fondant, a chocolate mousse was served to the eager media instead…




Poured hot over the spheres, the chocolate sauce exploded the chocolate mold, as shown in the following photos in burst mode…




It helps to have waiters on hand! Just before digging in, a little bling was added to crackle in the mouth.



  • 1. For the fondant, preheat oven, rack in center, to 210°C (410°F).
  • 2. In a bowl on a bain marie, melt chocolate, then using a spatula, incorporate butter. Once well-blended, remove bowl from bain marie.
  • 3. In another bowl, whisk eggs, then incorporate sugar. With a spatula, combine both preparations, then add in flour, pinch of salt, cocoa and baking powder.
  • 4. Pour into buttered cercles or ramekins and chill at least 30 minutes.
  • 5. Bake in oven 7 to 14 minutes depending on oven. Serve warm.
  • 6. For almond milk meanwhile, in a pot, bring to a boil almond milk and dates. Remove from heat and with a hand-held blender, purée until smooth.
  • 7. Serve in individual plates by placing fondant, then pouring warm almond-date milk on top.