Avocado Chocolate Fondant

Alright so, picture this – it’s a slow Sunday evening, the air smells faintly of rain and basil (don’t ask me why, it just does), and you’re curled up with a warm little plate of unbelievably fudgy, just-a-little-warm chocolate avocado fondant. It has this rich, softly bitter dark chocolate depth, but there’s also something else… creamy in that quiet way avocado is. Not pushy, almost secretive. And it melts on your tongue just the right amount before you even realize it’s mostly made of things you feel oddly okay about eating. I didn’t think I’d love it quite so much… but I do. I really, really do.

Why You’ll Crave It

• It’s gloriously fudgy in the center, with just the faintest crisp edge around it – pure contrast magic.
• Packed with good fats from ripe avocado – so it feels indulgent… but quietly kind to your body too.
• Surprisingly quick and un-fussy – mix, bake, done (no tricky water baths or anything).
• Deep, grown-up chocolate flavor that hits all the right nostalgic notes – but deeper.
• Oh, and it’s naturally gluten-free-friendly if you sub the flour. Nothing feels sacrificed either.

The first time I made this, I stood in front of the oven whispering “please set in the middle… just enough” like it would help – turns out it did.

What You’ll Need

• 2 ripe avocados: soft and ready to spoon out – none of that chalky business
• 200g dark chocolate: at least 70% cocoa, chopped into chunks so it melts evenly
• 3 eggs: room temperature if you can – they mix better that way
• 80g sugar: white or coconut sugar works well – just enough to balance the chocolate
• 30g flour: plain all-purpose, or almond flour if you want the gluten-free route
• 1 teaspoon vanilla extract: real, fragrant vanilla, not the fake stuff
• A pinch of salt: just enough to make it all sparkle, flavor-wise

Easy How-To

Prep your avocado (gently)

Slice them lengthwise, twist to separate, and scoop out the flesh into a bowl. Make sure it’s smooth – any lumps will show up in your fondant, and that… isn’t ideal.

Blend till creamy

Use a food processor or a solid blender. Get that avocado whipped into silky green cream – no chunks left behind. It should look like a very fancy guac minus all the lime and onion.

Melt the chocolate

Gently now – either microwave in 20-second bursts, stirring between each, or use a heatproof bowl over simmering water. Stir until it’s smooth and glossy like a dream.

Mix it up

Fold the melted chocolate into the avocado puree. Stir slowly – it’s thick and rich and will take a moment to really come together. Then add in the sugar, vanilla, and that little pinch of salt. Stir again until unified and smoothish.

Add the eggs & flour

Crack in your eggs one by one, stirring gently after each. Last comes the flour – sift it over the top, then fold it in. Try not to overmix, but do make sure there aren’t dry pockets hiding.

Prep the pan

Either line a small baking dish with parchment (leaving overhang for lifting), or butter it well if you prefer. Pour in your delicious mixture – it’ll be thick and glossy, almost like batter-meets-mousse.

Bake to fondant perfection

Into a 180°C (or 350°F) oven it goes. Bake around 20-ish minutes – you want the edges just set but the center still slightly wobbly when you gently shake the pan. That’s the secret to the gooey heart.

Let it rest (if you can wait)

Give it at least 5 minutes before slicing into it. Hardest part, honestly. But worth it – during those minutes, the magic happens and it all finds the right texture.

Good to Know

• If you bake it too long, it’s still delicious – just more like a rich brownie. I’ve “accidentally” done this and nobody complained.
• Taste your avocado first – if it’s slightly overripe or weird-tasting, it’ll show. Choose with care.
• Little bits of sea salt on top before baking? Life-changing. Sweet and salty is everything here.

Serving Ideas

• A scoop of cold, clean vanilla bean ice cream melting over warm fondant = heaven on a plate.
• Fresh raspberries or strawberries on the side add a bright little edge that cuts the richness just so.
• Drizzle with a bit of tahini or salted caramel if you’re feeling extra-life-of-the-party.

Top Tricks

• Use avocados that feel like a soft peach when you hold them – they should yield slightly under thumb but not feel mushy.
• Whisk your eggs lightly before adding – makes folding them in easier and keeps the batter smoother.

Frequently Asked Questions

Can I make chocolate avocado fondant ahead of time?

Yes, you can prep the mixture, pour it into the pan, and refrigerate for a few hours. Just bake when you’re ready, adding 1-2 minutes more time if it’s cold going into the oven.

Would coconut sugar work instead of white sugar?

Definitely. It adds a lovely caramelly backnote and still keeps the fondant sweet enough. I’ve used it, and honestly… I might prefer it that way.

Can I make it vegan?

Yes, with a plant-based egg replacer and dairy-free dark chocolate. But the texture may shift a little – still delicious, just a touch more dense.

Is the avocado taste noticeable?

Not really, no. It’s more of a texture thing. If I didn’t tell people, they usually just say “wow, that’s fudgy!” and ask for seconds.

Can I reheat it the next day?

Yes, a few seconds in the microwave brings it back to life. Just be gentle – too long and it dries. Go slow and check every 10 seconds.