Vegan NXT M_lk Chocolate Fondant with a Trio Berry Centre

Red berries and dark chocolate is a classic combination but here it has a modern development staring as the key flavours in this vegan chocolate fondant. Taste, texture and timing all work to make this a treat for everyone.
6 yield
Shelf life:
3 day from fresh (can be frozen)
5c or -18
Demonstration video<span>Vegan NXT M_lk Chocolate Fondant with a Trio Berry Centre</span>

Trio of Berry Centre

Ingredients: Trio of Berry Centre

  • 33 g
    strawberry puree
  • 33 g
    raspberry puree
  • 33 g
    blackcurrant puree

Preparation: Trio of Berry Centre

Heat all three purees to 70oc.

Preparation: Trio of Berry Centre

Pour over chocolate and blend.

place mix in piping bag and pipe into silicone mould.

Place in freezer.


  • Saucepan

Vegan Fondant Mix

Ingredients: Vegan Fondant Mix

Preparation: Vegan Fondant Mix

Melt the chocolate and butter together in a jug.

Ingredients: Vegan Fondant Mix

  • 150 g

Preparation: Vegan Fondant Mix

Boil the milk and pour over the chocolate and butter and blend together.

Ingredients: Vegan Fondant Mix

  • Q.S.
    potato starch
  • Q.S.
    Baking powder
  • Q.S.
    baking soda
  • Q.S.
    caster sugar
  • Q.S.
    Pea Protein
  • Q.S.
    Potato Protein

Preparation: Vegan Fondant Mix

Sieve all dry ingredients together apart from the citric fibre.

Place into the jug and hand blend together to get a smooth mix.

Ingredients: Vegan Fondant Mix

  • 3 g
    Citric Fibre

Preparation: Vegan Fondant Mix

Add in the fiber and blend again.


Assembly of the fondant

Demould the chocolate centres.

Line the stainless steel rings with silicon paper and spray the paper to help the fondant release.

Pipe the fondant mix half way and then add in the chocolate insert. top with more fondant mix.

Place into an oven at 160c for 20min.

Take out of the oven and place the chocolate disc on top and then demould.

Serve with berry compote and vegan vanilla ice.