How could you resist these mini treats!


  • fondant
  • 8 eggs
  • 8 egg yolks
  • 200 g sugar
  • 400 g butter
  • 400 g dark choc
  • 90 g flour
  • white choc and lemon ganache 
  • 100 g sugar
  • 100 g uht cream
  • egg yolk
  • 85 g melted butter
  • 140 g lemon juice
  • 4 lemon zest
  • 1 kg white choc
  • orange caramel sauce
  • 2 each orange zest
  • 100 g caster sugar
  • 100 g unsalted butter
  • 100 ml cream


  • Fondant
  • In a mixer place the eggs, egg yolks and sugar. Whisk until the volume has doubled. Melt the chocolate and butter in a bowl and fold this into the eggs. Sieve the flour and fold this into the chocolate mix.
  • Pipe the mix into lined rings and allow to cool over night. Take your fondants to cook straight from the fridge. Cook at 190°C for 9 mins.
  • Put into the fridge for a moment before serving, this will help to prevent the fondant collapsing while serving.
  • White Chocolate Ganache
  • Whisk the eggs and sugar until they have doubled in volume.
  • Fold in the melted chocolate and a squeeze of lemon along with the lemon zest and finally pour in the cream.
  • Allow the mix to cool and set over night before putting into egg shaped moulds. Before filling the moulds it’s a good idea to finger a little dark chocolate into the moulds to give colour and support to the eggs.
  • Orange Caramel Sauce
  • In a hot pot, place the sugar and orange zest until the sugar becomes golden brown all the way through.
  • Whisk in small cubes of the butter followed by the cream.
  • Bring to the boil while whisking and serve.
  • Presentation
  • To present the dish place the fondant on one side of the plate and pour the sauce over generously.
  • Arrange the eggs on the side of the plate for decoration.

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