Makes 4 fondants

  • 110g 70% chocolate
  • 110g butter
  • 110g caster sugar
  • 2 egg yolks
  • 2 whole eggs
  • 110g plain flour
  • Sea salt flakes
  • 10g caster sugar
  • 10g cocoa powder

Chocolate ball

  • 100g 70% chocolate
  • 150ml cream


  • 250g cream
  • 4 egg yolks
  • 60g caster
  • 2 vanilla pods


  1. Line some ramekins or moulds with a small amount of butter and caster sugar.
  2. Place 100g of chocolate in a bowl, boil the cream and pour on top. Mix until smooth and chill in fridge.
  3. Melt the butter and chocolate in the microwave. In a separate bowl, whisk the eggs and sugar until light, airy and doubled in size.
  4. Fold the flour into the eggs, then stir in the melted chocolate and butter. Pour this mix into the pre lined moulds, ⅔ of the way up.
  5. Scoop some of the firm chocolate ganache from the fridge and roll into a small ball in your hand, press this into the middle of the fondants, cover the hole with a small amount of mix to hide the ball
  6. Bake for 10 mins at 180c. turn out onto a plate and dust with cocoa powder and sea salt
  7. To make the custard, place the egg yolks, sugar and vanilla in a bowl and mix together to a paste
  8. Heat the cream until almost boiling, then pour into the egg mix, stir together.
  9. Return the liquid to the heat and cook slowly, mixing constantly until the cream thickens, don't overcook or it will turn to scrambled eggs. Pour into a bowl and cool in the fridge.