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Chocolate Fondant Recipe with Nori & Ginger

Chocolate Fondant Recipe with Nori & Ginger

Course: Dessert


Prep time


Cooking time



This chocolate fondant recipe with Nori & ginger is neither cake nor mousse but something in the middle. This perfect flavour combo features Nori, also known as Karengo, a red seaweed which is flavourful and nutritious.


  • 60g unsalted butter, plus extra to coat the fondant moulds (a vegetarian spread will also work)

  • 1 tbsp cocoa powder

  • 60g dark chocolate, broken into pieces

  • 3 tbsp nori flakes

  • 20g crystalized ginger, grated

  • 1 egg (size 7) and one egg yolk

  • 50g caster sugar (or vanilla sugar for extra flavour)

  • pinch of salt

  • 1 tbsp plain flour (a gluten-free flour mix for cakes will also work)


  • Pre-heat the oven to 200 C and put a baking tray on the middle shelf.
  • Butter the inside of 4 ovenproof Dario moulds (or ramekins), and coat with the cocoa.
  • Put the butter and chocolate into a heatproof bowl set over a pot of simmering water; make sure the bowl doesn’t touch the boiling water. Stir occasionally until melted. Allow to cool slightly.
  • Add the Nori & the grated ginger and combine.
  • Whisk together the egg and the yolk, sugar and a pinch of salt until pale and fluffy. Gently fold in the melted chocolate & butter mixture and then fold in the flour. Spoon into the prepared moulds, stopping just shy of the top.
  • Put the moulds on to the hot baking tray and cook for 12 minutes, until the tops are set and coming away from the sides of the moulds.
  • Leave to rest for 30 seconds and then serve turn out on to plates, with thickened cream or plain ice cream and fresh strawberries.


  • Note: these puddings will not wait around once cooked, but you can prepare everything ahead, even fill the moulds, and cook them when you are absolutely ready 🙂
  • Tip: There are many other lovely sweet concoctions that can be made using various seaweeds….re-hydrating seaweed in something sweet like a juice, tea or even liqueur, impart to them a flavour (and sometimes a colour) that is perfect for dessert. Both the seaweed jelly (agar or carrageenan) or the leaves can be really interesting ingredients in desserts. Rehydrated in a ‘sweet’ liquid (juice or fruit tea) seaweeds can be used in cakes, fruit salads or as crystallised or confit garnishes.

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