Creme Egg chocolate fondants
Makes: 4
Prep time: 20 minsTotal time: 
Photograph by Toby Scott
Creme Egg chocolate fondants
This chocolate fondant recipe has a whole Cadbury's Creme Egg hiding inside. Surprise!
Makes: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
606Kcal
Fat
39gr
Saturates
23gr
Carbs
51gr
Sugars
42gr
Fibre
2gr
Protein
10gr
Salt
0.2gr
Katy Greenwood
Food stylist and recipe writer Katy has been in the industry for over 10 years. When not working she can usually be found in her own kitchen baking sweet treats.
See more of Katy Greenwood’s recipes
Katy Greenwood
Food stylist and recipe writer Katy has been in the industry for over 10 years. When not working she can usually be found in her own kitchen baking sweet treats.
See more of Katy Greenwood’s recipes
Ingredients
- 100g soft unsalted butter, plus extra for greasing
- 1 tbsp cocoa, for dusting
- 150g dark chocolate, at least 72% solids, chopped
- 2 large eggs
- 2 large egg yolks
- 55g caster sugar
- 40g plain flour
- 4 Cadbury Creme Eggs
Step by step
Get ahead
Make these up to the end of step 5 and keep in the fridge until needed. Remove 30 minutes before cooking and cook for 15-17 minutes.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease 4 x 200ml mini pudding basins thickly with soft butter and dust well with cocoa, so that all the butter is covered.
- Put 100g butter and the chocolate in a heatproof bowl, set over a pan of hot water to melt gently, stirring occasionally. Set aside and leave to cool completely.
-
Whisk together the whole eggs, egg yolks and sugar on a fairly high speed for at least 5 minutes using either a stand mixer or hand whisk. The mixture should have a very thick mousse-like consistency, be doubled in size and very pale in colour. When you lift the whisk from the mixture it should leave a thick ribbon trail on top of the surface.TipYou can speed up chilling the chocolate butter mixture by setting it in a shallow bowl of cold water. Make sure that no water goes into the chocolate.
- Whisk in the cooled melted chocolate mixture, then sift over the flour and fold in well. As you mix everything together the mixture will thicken and reduce in volume. The mixture should be thick enough to support the Creme Egg – more spreadable than pourable.
- Gently spoon the mixture into the moulds to fill each one about half full, then lay a Creme Egg on top. This should go in sideways, rather than upright. Cover with the remaining mixture.
-
Put on a baking tray and bake for 12-14 minutes – the mixture should rise about 1cm above the edge of the moulds. Turn out onto serving plates, run a small palette knife around the edge gently to release, if needed. Dust with more cocoa or icing sugar if you like and serve straight away.
More Easter baking recipes:
Mini Egg cake
Easter nest cake
Easter bunny biscuits
