Lindt Chocolate Fondants
Delightfully indulgent yet incredibly easy to make lindt chocolate fondants for two - choose your favourite truffle, and bake!
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Servings: 2
Ingredients
Prep
- 15 g unsalted butter (melted)
- 15 g cocoa powder
Fondants
- 2 lindt truffle balls (frozen)
- 75 g dark chocolate
- 100 g unsalted butter
- 1 medium egg
- 2 egg yolks
- 75 g light brown soft sugar/caster sugar
- 50 g plain flour
Instructions
- Freeze the two lindt chocolate truffles for a couple of hours
- Preheat the oven to 210ºc/190ºc fan
- Brush a little melted butter into two pudding moulds and coat in a dusting of cocoa powder
- Add the dark chocolate and butter to a bowl and melt together and leave to cool for 5 minutes
- Add the egg and egg yolks and mix together
- Add the sugar, and flour, and mix again
- Pour into the two moulds and press the frozen lindt ball into the middle
- Place onto a tray and bake for 15–17 minutes
- Cool for 10 minutes, and then turn out onto your serving plates and enjoy!
Notes
- These are the pudding moulds I use and recommend
- These are best served fresh
- These are best baked fresh for best results - prepping in advance might mean a less soft centre
- You can use any flavour Lindt truffle in the middle