With only a couple of weeks away, it'll be time to stock up the fridge with everyone's favourite treats to indulge in on the day. To help give you some inspiration for some innovative desserts, Jane Dunn of Jane's Patisserie has shared a delectable chocolate fondant with a secret surprise: a Creme
In a recent video, Jane revealed just how easy the dessert is to make. She said: "Creme Egg fondants are an easy and so delicious recipe to make this Easter." If Creme Eggs aren't your favourite Easter chocolate, you can switch it up by replacing them with a Cadbury Caramel Egg instead - or any filling of your choosing.
Served best freshly , the fondant is full of ooey gooey goodness. Jane's video has already been viewed over 38,200 times, receiving 858 likes and six comments.
One person said: "I watch your videos religiously." While another wrote: "Girl you need your own tv show."
To impress your friends and family this Easter, this is what you'll need for
Creme Egg Fondants Ingredients
Prep
- 15g unsalted butter, melted
- 15g cocoa powder, for dusting
Fondants
- 4 frozen Creme Eggs (or other)
- 100g dark chocolate
- 100g unsalted butter
- 100g light brown soft sugar
- 2 medium eggs
- 2 egg yolks
- 100g plain flour
Method
Start by making sure your Creme Eggs are frozen solid for at least one hour, or overnight. Prep 4 x 8cm pudding moulds by brushing the melted butter all over the inside of the mould.
Dust the inside with the cocoa powder, making sure the cocoa powder covers all of the melted butter and tapping out any excess cocoa powder. Preheat the oven to 200/180 Fan.
In a small bowl, add the dark chocolate and unsalted butter and melt until smooth. Once melted, leave it to cool for 10 minutes.
In a new bowl, add the light brown soft sugar, eggs and egg yolks and whisk together for a couple of minutes, until the colour of the mixture is much lighter and the whisk leaves a trail in the mixture when it is lifted out of the bowl.
Pour in the chocolate-butter mixture, and stir until smooth. Add in the plain flour, and stir until smooth again.
Split the mixture evenly between the four pudding moulds, and carefully press in a frozen Creme Egg on its side. Press the Creme Egg in fully, and cover the top if you can still see it with mixture.
Once the Creme Eggs are covered, place the fondant's in the oven and bake for 11 to 13 minutes. Take them out of the oven and let them cool for 10 minutes in the pudding moulds, and then turn out and serve immediately.
