Harriett Chappell Dessert.jpg


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.


  • 100g unsalted butter + more for greasing (melted)

  • cocoa powder for lining moulds + extra to serve

  • 75g good quality dark chocolate

  • 25g milk chocolate

  • 2 medium eggs and 2medium yolks

  • 90g golden caster sugar

  • 90g plain flour

  • White Lindt Lindor chocolate truffles

  • Creme fraiche to serve


  1. Brush the inside of dariole moulds with melted butter and coat with cocoa powder and set aside

  2. Melt the milk and dark chocolates, allow to cool slightly before adding the melted butter

  3. Whisk the eggs and sugar until the mixture's pale and thick and just holds a trail from the beaters

  4. Sift in the flour and gently fold in until combined

  5. Pour half the choc/butter mixture in and mix until just combined, repeat with the rest of the mixture

  6. 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.

  7. 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

  8. 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