• For the fondants

  • 190 g Dark Chocolate at least 60 per cent cocoa solids

  • 100 g Butter softened

  • 35 g ground Almonds

  • 2 large Free Range Eggs separated

  • 35 g Cornflour

  • 85 g caster sugar

  • 3 plain Chocolate truffles

  • For the mint froth

  • 300 ml whole Milk

  • 1 tablespoon crème de menthe

  • To serve

  • strawberry

  • raspberry

  • blueberry


  • For the fondants:

  • 1.

    For the fondants, finely grate 40g/1½oz of the chocolate.

  • 2.

    Use half of the butter to grease three individual pudding moulds or ramekins. Sprinkle around the inside of each mould with the grated chocolate, shaking out any excess.

  • 3.

    Place the remaining chocolate (including any excess shaken out from the moulds) and butter into a small heatproof bowl over a pan of barely simmering water and heat until melted, stirring occasionally. Alternatively, place into a microwaveable bowl and cook in the microwave on full for 2-3 minutes, stirring once. Do not overheat or the chocolate will 'seize', or turn solid. Scrape the chocolate mixture into a bigger bowl, then beat in the ground almonds, egg yolks and cornflour.

  • 4.

    Whisk the egg whites in a separate clean bowl until they form stiff peaks when the whisk is removed. Gradually beat in the caster sugar until the mixture is smooth and glossy.

  • 5.

    Fold the egg white mixture into the melted chocolate mixture. Divide half of the mixture among the three moulds, then top each with a chocolate truffle. Fill each mould up almost to the top with the remaining mixture, then smooth the tops with a palette knife and place into the fridge to chill for a few minutes.

  • 6.

    Preheat the oven to 180C/350F/Gas 4.

  • 7.

    Place the moulds onto a baking sheet and bake for 10-15 minutes, or until risen but still gooey in the middle.

  • For the mint froth:

  • 1.

    Meanwhile, for the mint froth, heat the milk in a small saucepan until just boiling. Remove from the heat, add the crème de menthe and stir well. Using a hand blender, blend the mixture until frothy.

  • To serve:

  • 1.

    To serve, place the chocolate fondants onto plates and drizzle over the mint froth. Serve with the summer berries.

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