Chocolate truffle fondant
- 25g sunflower spread, melted for brushing
- Cocoa powder, for dusting
- 200g Extra Special Fairtrade Organic Dominican Republic Dark Chocolate, chopped
- 200g sunflower spread, cubed
- 4 eggs
- 4 egg yolks
- 200g caster sugar
- 200g plain flour
- 9 Extra Special Italian chocolate truffles
Brush the insides of 9 x 200ml dariole moulds with sunflower spread. Dust the inside of each mould with cocoa powder. Tap out excess. Put the moulds in the freezer.
Put chocolate and sunflower spread cubes in a medium-sized heatproof bowl and melt over a pan of boiling water.
Put the eggs, egg yolks and sugar in a large bowl. Whisk until thick and mousse-like. Sift the flour into the egg mixture and fold in using a large metal spoon. Now fold in the melted chocolate mixture.
Fill the moulds half way and put a chocolate truffle in the centre. Divide the mixture between the moulds, filling them to 1cm from the top. The fondants can be frozen for up to a month and cooked from frozen. Refrigerate for at least 30 minutes, or up to 24 hours. To bake from frozen, add 5 minutes to the cooking time.
Pre-heat oven to 200C/180C Fan/Gas 6. Put the fondants on a baking tray. Cook for 14-17 minutes. Remove one fondant after 14 minutes to test – it should be risen and set on the outside, but molten in the middle. When they’re ready, remove from the oven. Leave to stand for 1-2 minutes. Remove from the moulds, inverting them onto plates. Serve immediately.