Melt in the mouth delicious chocolate desserts.
(4 votes)
Cook: 2 Hours 2 Mins
Serves: 9
Price: 78p per serving
Nutritional Information
Each 120g serving contains
Energy
2182kj
521kcal
2182kj
521kcal
26%
Fat
39g
39g
High
56%
56%
Saturates
12.8g
12.8g
Med
64%
64%
Sugars
33.8g
33.8g
High
38%
38%
Salt
0.38g
0.38g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
1818kj/435kcal
Typical energy values per 100g:
1818kj/435kcal
Ingredients
25g sunflower spread, melted for brushing
Cocoa powder, for dusting
200g Extra Special Fairtrade Organic Dominican Republic Dark Chocolate, chopped
200g sunflower spread, cubed
4 eggs
4 egg yolks
200g caster sugar
200g plain flour
9 Extra Special Italian chocolate truffles
Method
1
Brush the insides of 9 x 200ml dariole moulds with sunflower spread. Dust the inside of each mould with cocoa powder. Tap out excess. Put the moulds in the freezer.
2
Put chocolate and sunflower spread cubes in a medium-sized heatproof bowl and melt over a pan of boiling water.
3
Put the eggs, egg yolks and sugar in a large bowl. Whisk until thick and mousse-like. Sift the flour into the egg mixture and fold in using a large metal spoon. Now fold in the melted chocolate mixture.
4
Fill the moulds half way and put a chocolate truffle in the centre. Divide the mixture between the moulds, filling them to 1cm from the top. The fondants can be frozen for up to a month and cooked from frozen. Refrigerate for at least 30 minutes, or up to 24 hours. To bake from frozen, add 5 minutes to the cooking time.
5
Pre-heat oven to 200C/180C Fan/Gas 6. Put the fondants on a baking tray. Cook for 14-17 minutes. Remove one fondant after 14 minutes to test – it should be risen and set on the outside, but molten in the middle. When they’re ready, remove from the oven. Leave to stand for 1-2 minutes. Remove from the moulds, inverting them onto plates. Serve immediately.