Cappuccino Fondants

"Recipe Adapted from Tom Kerridge in deliciousmagazine.co.uk"

Ingredients:

For the fondants:

125g unsalted butter, diced and softened, plus 1 tbsp melted butter (for greasing)

Cocoa powder, for dusting

140g good-quality dark chocolate chips (70% cocoa solids)

4 large free-range eggs, lightly beaten

1 tbsp Camp coffee essence

100g caster sugar

75g plain flour

4 dark chocolate truffles

For the coffee cream

150ml double cream

2 tbsp maple syrup

1 tbsp Camp coffee essence

You’ll need:

4 x 190ml dariole moulds or ramekins

Method:

Brush each dariole mould with a little melted butter, making sure to get into every corner

then dusted them with cocoa powder for that perfect non-stick coating and store in the fridge

Set a bowl over a pan of gently simmering water (the classic bain-marie setup) and melted the chocolate and butter together

Important: make sure the bowl doesn’t touch the water. Once smooth and glossy, take off the heat and let it cool slightly

Half the beaten eggs went in first, whisked gently into the chocolate mix. Then the rest, along with the Camp coffee essence

Add the sugar, whisk again, and finally sift in the flour

Pour the mixture evenly into the prepared moulds, then pop them in the fridge for 30 minutes to firm up

In a clean bowl, I whisked together the double cream, maple syrup, and Camp coffee essence until thickened and softly holding its shape

Cover it and chilled until serving a fragrant, creamy contrast to the fondants

After the fondant mixture had chilled, press one dark chocolate truffle into the centre of each just below the surface:

then return them to the fridge until baking time

When ready, heat the oven to 180°C fan / gas 6

Place the moulds on a baking tray, and baked for 12–14 minutes until the tops look set and slightly crusted

A quick 2-minute rest, then I ran a palette knife around the edges and turned them out. Perfectly wobbly middles

Serve: Each fondant got a generous spoon of the chilled coffee cream and a dusting of cocoa

The truffle centre melted just enough to ooze when cut