Chocolate Almond Fondant Recipe

6 servings, ready in 3 hours and 10 minutes

Melt chocolate in a double boiler (bain-marie), making sure that bowl doesn’t touch water. Add butter, mixing well with wooden spoon until mixture is smooth. Set aside.

Beat egg yolks and SPLENDA® Granulated until mixture doubles in volume. Add to melted chocolate and let cool for a few minutes, stirring all the while.

Whip cream until it forms stiff peaks. Using a spatula, fold gently into chocolate mixture.

Pour into serving parfait glass and refrigerate for 2-3 hours. Just before serving, decorate with slices of almond paste and sprinkle with cocoa, SPLENDA® Granulated and Cayenne pepper, optional.


  • 1 cup (250 mL) dark chocolate (68%), chopped
  • 3/4 cup (180 mL) unsalted butter, softened
  • 10 egg yolks
  • 1/4 cup (60 mL) SPLENDA® No Calorie Sweetener, Granulated
  • 1 1/2 cups (375 mL) whipping cream, 35%
  • almond paste, use 20 g per serving
  • 2 tbsp (30 mL) cocoa
  • 2 tbsp (30 mL) SPLENDA® No Calorie Sweetener, Granulated
  • pinch of Cayenne pepper, optional

Nutrition information

per serving
Total Fat 84.00g
Saturated Fat 48.00g
Sodium 0.50mg
Total Carbohydrates 30.0g
Fibre 10.00g
Sugars 10.00g
Protein 14.00g

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