1. Whip the eggs, egg yolk and sugar until light and fluffy 
  2. Melt the butter and chocolate over a water bath 
  3. Fold the chocolate mixture into the eggs 
  4. Gently fold in the flour
  5. Pour the mixture into a bowl and wrap well in cling film, and place into the fridge for at least 1 hour
  6. Line dariole moulds with butter and cocoa powder and place into the fridge 
  7. Preheat the oven to 160 degrees 
  8. Pipe or spoon in the fondant mixture into the moulds 3/4 full and bake for 10-12 minutes
  9. Turn out the fondant to a plate and enjoy warm with the strawberry sorbet

Easy strawberry sorbet

  • 350g Frozen strawberries, defrosted
  • 30g sugar
  • 10g glucose
  • 5g balsamic vinegar


  1. Blitz all of the ingredients together with a hand blender
  2. Churn the sorbet in an ice cream maker, or pour the mixture into a container and place into the freezer taking it out every hour to give a stir

Vanilla Chantilly

  • 150g double cream
  • 20g whipping cream
  • 1 tbsp icing sugar
  • 1/2 vanilla pod


  1. Whip all ingredients together until thick
  2. Serve with the warm fondant

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