A tasty chocolate treat!


  • fondant ingredients
  • 75 g chocolate dark (60%)
  • 10 g unsalted butter
  • 15g flour
  • 1 egg
  • 30 g sugar
  • 2 yolks
  • cocoa powder
  • ganache ingredients
  • 20 g baileys
  • 40 g cream
  • 150 g chocolate dark (60%)
  • chantilly
  • 100 ml cream
  • 1 vanilla pot
  • 1 tblsp caster sugar


  • To make the fondant melt the chocolate and butter in a bowl over a pot of simmering water. Whisk the egg, yolks and sugar together and mix with the chocolate then sieve in the flour whisking vigorously.
  • Pour the mix into a piping bag and leave in the fridge until required.
  • To make the Ganache, boil the cream and baileys together pour over the chocolate and stir until the chocolate has completed melted.
  • Leave in the fridge to set. When set, roll into a cylinder shape about one centimetre in diameter and freeze wrapped in cling film.
  • To make the Chantilly, just whip the cream with the vanilla seeds and add sugar to taste.
  • To cook, butter individual cake rings on pudding moulds and dust with cocoa powder. Pipe in the fondant mixture about 2/3 from the top.
  • Cut a small piece of baileys Ganache and push into the centre of the fondant and bake at 180°C for 10 minutes ensuring the centre is still runny.