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.