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Prep 1 hour
Total 1 hour
Serves
US | Metric
Ingredients
  • 300 g Quality white chocolate (I use Green & Blacks)
  • 150 g Unsalted butter, plus extra for greasing
  • 4 Large eggs
  • 2 Egg yolks
  • 180 g Golden caster sugar
  • 100 g Plain flour
White Chocolate Fondant
White Chocolate Fondant White Chocolate Fondant

Impress your friends with these molten white chocolate fondants.

  1. Grease 8 individual pudding moulds, then dust with flour so that it coats the entire mould. Shake out any excess flour. Place in the fridge whilst you get the mix ready.
  2. Preheat the oven to 180℃
  3. Melt the butter and the chocolate in a heatproof bowl over a pan of simmering water. When it's all melted, take off the heat to cool slightly.
  4. Beat the egg yolks and the eggs with the sugar until its pale and thick.
  5. Sift the flour into the eggy mousse and fold in until combined.
  6. The chocolate will have separated from the butter, beat it to combine and then add this to the eggs/sugar/flour mix.
  7. Beat it together until you have a loose cake batter consistency.
  8. Divide the mixture between the pudding moulds, then place them into the fridge for at least half an hour. They can stay in the fridge for up to 36 hours before you cook them.
  9. Place them on a baking tray and bake for exactly 15 minutes.
  10. Remove from the oven and leave to stand in the moulds for 2 minutes.
  11. Turn out onto a plate and serve immediately with creme fraiche and berries.

As a youngster, I hit rock bottom and landed myself in a young offenders. I managed to turn my life around, became the first person to earn a Gold D of E Award behind bars and through this found my passion in cooking. I was taken on by Jamie Oliver, eventually started my own business and now find myself catering for royals and celebs. I use my love for food to spread joy and help others find purpose and change their lives. I mentor youngsters who have been in trouble with the law and regularly go back into prisons to share my experiences. I find myself being in a very fortunate position where I am able to do something I really love AND get paid for it!

White Chocolate Fondant

Impress your friends with these molten white chocolate fondants.

Prep 1 hour
Total 1 hour
Serves
US | Metric
favorite
print
rate
Ingredients
  • 300 g Quality white chocolate (I use Green & Blacks)
  • 150 g Unsalted butter, plus extra for greasing
  • 4 Large eggs
  • 2 Egg yolks
  • 180 g Golden caster sugar
  • 100 g Plain flour
  1. Grease 8 individual pudding moulds, then dust with flour so that it coats the entire mould. Shake out any excess flour. Place in the fridge whilst you get the mix ready.
  2. Preheat the oven to 180℃
  3. Melt the butter and the chocolate in a heatproof bowl over a pan of simmering water. When it's all melted, take off the heat to cool slightly.
  4. Beat the egg yolks and the eggs with the sugar until its pale and thick.
  5. Sift the flour into the eggy mousse and fold in until combined.
  6. The chocolate will have separated from the butter, beat it to combine and then add this to the eggs/sugar/flour mix.
  7. Beat it together until you have a loose cake batter consistency.
  8. Divide the mixture between the pudding moulds, then place them into the fridge for at least half an hour. They can stay in the fridge for up to 36 hours before you cook them.
  9. Place them on a baking tray and bake for exactly 15 minutes.
  10. Remove from the oven and leave to stand in the moulds for 2 minutes.
  11. Turn out onto a plate and serve immediately with creme fraiche and berries.

As a youngster, I hit rock bottom and landed myself in a young offenders. I managed to turn my life around, became the first person to earn a Gold D of E Award behind bars and through this found my passion in cooking. I was taken on by Jamie Oliver, eventually started my own business and now find myself catering for royals and celebs. I use my love for food to spread joy and help others find purpose and change their lives. I mentor youngsters who have been in trouble with the law and regularly go back into prisons to share my experiences. I find myself being in a very fortunate position where I am able to do something I really love AND get paid for it!

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