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For the hot chocolate fondant

  • 190g dark chocolate with at least 60% cocoa solids

  • 100g butter, softened

  • 35g ground almonds

  • 2 large eggs, separated

  • 35g cornflour

  • 85g caster sugar

  • 6 plain chocolate truffles

  • Strawberries, raspberries and blueberries, to decorate

For the mint froth:

  • 150ml full-fat milk

  • 1 tbsp crème de menthe


  • Pre-heat the oven to 180oC/350oF/Gas mark 4.

  • Finely grate 40g of the chocolate. Rub half the butter all over the inside of six tall dariole moulds (or similar containers). Dust well with the grated chocolate, shaking out any excess. Set aside on a baking tray.

  • Melt the remaining chocolate (including any shaken-out excess) and butter in a small heatproof bowl over a pan of barely simmering water, or in a microwave-proof bowl in the microwave on full power for 2–3 minutes, stirring once. Do not overheat or the chocolate will ‘seize’, or turn solid. Scrape this mixture into a bigger bowl, then beat in the ground almonds, egg yolks and cornflour.

  • Whisk the egg whites in a separate bowl until they form stiff but not dry peaks. Gradually beat in the caster sugar – you may prefer to use a hand-held electric whisk for this.

  • Fold the meringue mixture into the melted chocolate mixture. Spoon half the combined mixture into the base of the mould, place a chocolate truffle on top, then fill each mould with the remaining mixture. Smooth the tops of the fondants.

  • Bake the fondants in the oven for 10–15 minutes until risen and slightly wobbly (they’re best eaten as soon as they’re cooked).

  • Bring the milk to a boil, remove from the heat, add the crème de menthe, then ‘froth’ with a hand blender. Turn the fondants out onto plates and serve with fresh berries and mint froth.

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