Chocolate truffle fondant

Chocolate truffle fondant

Melt in the mouth delicious chocolate desserts.

By , 21 September 2015
Chocolate truffle fondant
  • Ready in: 122 mins
  • Serves: 9
  • Price: 78p per serving
Nutritional Info
Each 120g serving contains
  • Fat high
  • Saturates high
  • Sugars high
  • Salt med
  • Energy 2181KJ 521KCAL
of your reference intake.
Typical energy values per 100g: 1818kJ/434kcal.
  • 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.