A wickedly delcious treat from Niamh Switzer.


  • 60 g dark chocolate (55% - 70% coco content)
  • 60 g unsalted butter
  • 1 egg
  • 1 egg yolk
  • 20 g icing sugar
  • 20 g plain flour
  • coco powder
  • butter
  • for the chocolate sauce:
  • 20g dark chocolate (55% - 70% coco content)
  • 8 tblsp cream
  • for the malteser parfait:
  • 85 g caster sugar
  • 2 tblsp honey
  • 5 egg whites
  • 566 ml double cream
  • 1 large bag of malteasers


  • Preheat the oven 190°C. To make the chocolate fondant mixture, place the chocolate and butter into a heat proof bowl. Place over a saucepan of simmering water and allow to melt. Do not allow to get too hot.
  • Cream together the eggs and sugar. Add the flour and icing sugar and beat in. beat in the chocolate and butter mix. Place mix in fridge.
  • Brush 2 cooking rings with soft butter and dust with coco powder. When the mix has slightly set, spoon into moulds. (For an extra soft centre place a chocolate ball in the centre of each mixture).
  • Cook in a hot oven 190°C for 10-11 minutes. When cooked the fondants should have risen but still be runny in the middle. Place onto your serving plate immediately and serve with a drizzle of chocolate sauce (melt chocolate and cream in a saucepan), and a scoop of the malteaser parfait.
  • For the malteaser parfait put the caster sugar, honey and 1 tbs of water in a pan. Heat gently until the sugar dissolves. Then boil the mixture until a tbs of the syrup forms a soft malleable ball when dropped into a bowl of cold water.
  • Using an electric whisk beat the egg whites with a pinch of salt until they stand in stiff peaks. Pour the syrup onto the whites whisking for about 10 minutes until the mixture has cooled.
  • Gently fold the cream into the egg white mixture until it is thoroughly mixed. Pour in a mixture of crushed and whole malteasers .grease a loaf tin with butter and line with cling film. Pour mixture into the tin and cover with cling film. Place the parfait in the freezer for at least 48 hours.
  • To serve cut into slices.

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