- Serves: 4
- Cook Time: 12 minutes
- Prep Time: 20 minutes
- Effort: easy
- 120 g unsalted butter, plus extra for greasing the moulds
- 2 tbsp cocoa powder
- 120 g best quality dark chocolate, chopped
- 2 eggs
- 2 egg yolks
- 120 g caster sugar
- 40 g flour
- 4 Creme eggs
- creme fraiche, optional
Tips and Suggestions
The trick to a successful fondant is the timing. This recipe is based on using 150ml aluminum pudding basins. If youre using ceramic ramekins, it may take a few minutes longer and you may have to experiment with the timings.
These fondants can be made a day in advance and stored in the fridge covered in cling film before baking on the day you want to serve them.
1. Preheat oven to 220C/200C fan/gas 6.
2. Grease four 150ml aluminum pudding basins with butter. Add cocoa powder to the moulds and rotate until the cocoa powder has stuck to the greased surface. Tap the moulds to remove any excess cocoa powder.
3. Melt the butter and chocolate together in a heatproof bowl set over gently simmering water, making sure the water does not touch the bottom of the bowl.
4. With an electric whisk or by hand, slowly whisk together the eggs, egg yolks and caster sugar for 1 minute. Speed up and whisk for a further 2 minutes until pale and fluffy.
5. Slowly pour the melted chocolate and butter mixture into the whisked eggs and sugar and continue to whisk as you go. Once fully incorporated, add the flour and whisk until thoroughly mixed.
6. Divide the mix between the pudding moulds or ramekins, filling them to about ¾ full. Position the Creme Eggs on their sides in the centre of the filled moulds and gently push down into the fondant. Smooth the fondant over the top of the Creme Egg by adding more mixture if necessary and tapping the mould gently on the work surface.
7. Put the fondants on a tray and bake in the centre of the oven for 12 minutes exactly. Remove from the oven and allow to sit and rest for 2 minutes.
8. To serve, run a palette knife around the inside of the mould to loosen. Using a tea towel to protect your hand from the heat, hold the mould under an upturned plate and turn them over together. Carefully lift the mould free to reveal the fondant.
9. Serve with creme fraiche to cut through the sweetness.
See more Easter recipes or take a look at our favourite chocolate cakes.
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