Hot Chocolate Fondant - Lemon And White Chocolate Mini Eggs In Orange Caramel Sauce

How could you resist these mini treats!


  • fondant
  • 8 eggs
  • 8 egg yolks
  • 200 g sugar
  • 400 g butter
  • 90 g flour
  • 400 g dark choc
  • 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


  1. Fondant
  2. 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.
  3. 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.
  4. Put into the fridge for a moment before serving, this will help to prevent the fondant collapsing while serving.
  5. White Chocolate Ganache
  6. Whisk the eggs and sugar until they have doubled in volume.
  7. Fold in the melted chocolate and a squeeze of lemon along with the lemon zest and finally pour in the cream.
  8. 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.
  9. Orange Caramel Sauce
  10. In a hot pot, place the sugar and orange zest until the sugar becomes golden brown all the way through.
  11. Whisk in small cubes of the butter followed by the cream.
  12. Bring to the boil while whisking and serve.
  13. Presentation
  14. To present the dish place the fondant on one side of the plate and pour the sauce over generously.
  15. Arrange the eggs on the side of the plate for decoration.


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