

2020 KEEN HOME COOK FINALIST: HARRIET CHAPPELL
White Chocolate Surprise Fondant Puddings
It's simply food I love to cook either for friends or a cosy date night. I love the way the flavours of the main all come together to make it a very flavoursome winter warmer and the dessert is a real treat because it's not calorie shy but is an indulgence that everyone loves.
Ingredients
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100g unsalted butter + more for greasing (melted)
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cocoa powder for lining moulds + extra to serve
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75g good quality dark chocolate
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25g milk chocolate
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2 medium eggs and 2medium yolks
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90g golden caster sugar
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90g plain flour
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White Lindt Lindor chocolate truffles
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Creme fraiche to serve
Method
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Brush the inside of dariole moulds with melted butter and coat with cocoa powder and set aside
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Melt the milk and dark chocolates, allow to cool slightly before adding the melted butter
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Whisk the eggs and sugar until the mixture's pale and thick and just holds a trail from the beaters
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Sift in the flour and gently fold in until combined
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Pour half the choc/butter mixture in and mix until just combined, repeat with the rest of the mixture
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Pour half the batter into the moulds then put a white lindor truffle in the centre of each. Top with the remaining batter, then chill for at least 20 minutes.
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Place them on a baking tray and cook at 200C/180C fan for 12 minutes until the top has a slight crust and the sponge has pulled slightly away from the sides
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Allow to sit for a minute before inverting on to plates and dust with cocoa powder and icing sugar and serve with a quenelle of creme fraiche