Chocolate and Peanut Butter Fondants

Fondants may seem tricky, but our white chocolate and peanut butter ganache balls guarantee a molten middle every time.

Hands-on time 25min, plus chilling. Cooking time about 30min. Makes 6

◆ 175g (6oz) unsalted butter, chopped, plus

extra to grease ◆ 175g (6oz) dark chocolate, chopped ◆ 6 medium eggs ◆ 175 (6oz) caster sugar ◆ 75g (3oz) plain flour for the filling ◆ 75g (3oz) smooth peanut butter ◆ 125g (4oz) white chocolate, chopped ◆ 75ml (3fl oz) double cream

1 Grease 6 dariole moulds and line the bases with baking parchment discs. 2 Melt the butter and chocolate together in a pan over low heat. Set aside to cool slightly. Using a freestanding mixer or handheld electric whisk, beat eggs and sugar until pale and fluffy, about 5min. Fold in the cooled chocolate mixture and the flour. Divide among the moulds. Chill for at least 3hr (up to 24hr). 3 Meanwhile, make the filling. Heat the peanut butter, white chocolate and cream in a small pan over low heat until melted and combined. Pour into a bowl and chill until ready to use. 4 Preheat oven to 180°C (160°C fan) mark 4. Roll the filling into 6 balls. Press a ball into the top of each chilled fondant so that it’s almost submerged. 5 Bake for 20-23min until the tops of the fondants are set and feel spongy. Leave to cool in moulds for 3min, then turn out, peel off parchment and dust with icing sugar. Serve with cream or ice cream, if you like. PER FONDANT 850cals, 14g protein, 56g fat (31g saturates), 70g carbs (59g total sugars), 2g fibre GET AHEAD Prepare to end of step 4 up to 2 days ahead (do not preheat oven). Cover and chill. Preheat oven and complete recipe to serve.