Vegan dark chocolate fondant


(For 4 portions)

  • 2 punnets Aclla Cress
  • 8 pieces Bean Blossom
  • 1 punnet Limon Cress
  • 2 tbsp coconut oil
  • 1 pink grapefruit
  • 170gr dark chocolate
  • 90gr vegan margarine
  • 80gr caster sugar
  • 150ml soya milk
  • 60gr flour


  • Peel and remove the segments of the pink grapefruit. 
  • Melt the coconut oil and dip the Bean Blossoms into the oil briefly, one by one. 
  • Toss the Bean Blossoms into the caster sugar and leave aside until use. 
  • Melt the chocolate with the margarine and the milk on a low heat in a small saucepan. 
  • Once melted, transfer into a mixing bowl and add the flour and sugar all at once. 
  • Pour the mix into 4 pudding basins and let set in a cool place for one hour. 
  • Preheat the oven at 220°C and cook the fondant for 8 to 9 minutes. 
  • Serve with the grapefruit segments, Aclla Cress, crystallized Bean Blossoms and Limon Cress. 

Recipe: Franck Pontais

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