Peanut Butter Chocolate Fondant
This indulgent chocolate fondant is the ultimate dessert for anyone who loves peanut butter. The peanut butter centre melts to create a creamy, salty centre to the fondant, which cuts through the flavours of the chocolate.
This is the perfect dessert to serve up at a dinner party and can be made in advance. Simply wrap the fondant mixture in cling film once you've added it to the ramekins and chill up to 2 days ahead, or freeze them up to 1 month ahead. Bring to room temperature before baking.
- 150g unsalted butter
- 150g finely chopped good quality dark chocolate
- 3 large eggs
- 75g caster sugar
- 1 tbsp plain flour
- cocoa powder
- 4 tbsp creamy peanut butter
Watch how to make the fondant
You will need four 200ml ramekins for this dessert.
Grease the ramekins with unsalted butter and place in the fridge to chill. Melt 150g of finely chopped, good-quality dark chocolate and unsalted butter together in a heatproof bowl, over a small saucepan of simmering water. Stir and leave to cool.
Preheat the oven to 200ºC (400ºF/Gas 6). Whisk the eggs and caster sugar in a large bowl, until fluffy and tripled in volume. Whisk in the chocolate mixture until well combined. Sift the plain flour into the mixture and gently fold it in.
Lightly dust the ramekins with cocoa powder, shaking off any excess. Half-fill the ramekinswith the fondant mixture, spreading it out to form an even base. Shape the peanut butter into balls and place one in each ramekin. Divide the remaining fondant mixture between the ramekins, covering the peanut butter completely.
Bake the fondants in the oven for 12 minutes, until the sides are set and the centre is soft tothe touch. Leave to cool for 1 minute, before turning them out. Dust with cocoa powder, ifdesired, and serve immediately.