Creme Egg Fondants
These delicious and super easy creme egg fondants have a molten Creme Egg centre and a deliciously soft chocolate fondant cake.
Jump to Recipe
Creme Egg Fondants
Oh my goodness, look at these Creme Egg Fondants! A delicious chocolate fondant cake with a molten Creme Egg centre.
It has been so long since I last published a recipe, and I feel like I am back with a BANG! I feel like a lot of people are either team Creme Egg or team Mini Egg when it comes to Easter, but in all honesty, I absolutely adore both. I mean, how could you not want to dive straight into these molten Creme Egg chocolate desserts?
How to make Creme Egg Fondants
These super-easy Creme Egg Fondants only have seven ingredients. Can you believe you only need seven ingredients to make these? Honestly, they are so much easier to make than you think they are going to be.
Creme Eggs – So, of course, these are the most important ingredient; the Creme Eggs. You can’t have a Creme Egg fondant without a Creme Egg. The Creme Eggs do need to be completely frozen before you bake. I would recommend putting them in the freezer the night before. If that’s not possible, they definitely need a few hours in the freezer at the very minimum.
Unsalted Butter – The unsalted butter is needed for two things. The first is to grease your pudding moulds to stop the chocolate fondants sticking. The second is in the chocolate fondant itself.
Cocoa Powder – This is only needed to dust the pudding moulds, but this is such an important step to ensure that the fondants don’t stick to the moulds. Pour some of the cocoa powder into the mould and tilt the mould around so that the cocoa powder sticks to the butter and the mould is completely covered.
Related Recipes
Creme Egg Millionaire Shortbread
White Chocolate Creme Egg Cupcakes
Dark Chocolate – The dark chocolate needs to be melted together with the unsalted butter. Similar to how you would make a brownie recipe. Dark chocolate can be quite expensive, but you can use supermarkets own brand chocolate to help keep the cost down; the Creme Egg Fondants will still be delicious.
Light Brown Sugar – Whenever I make something chocolatey, I always use light brown sugar in the recipe. I just think that it makes the chocolate cake slightly fudgier and gives an ever-so-slight caramel hint to the flavour of the fondants.
Eggs – The eggs are super important in this recipe. Whisking them at the beginning of the recipe with the light brown sugar will help incorporate air into the recipe, which you will need to get a slight rise on the fondants, and there are no raising agents in this recipe.
Plain Flour – I used plain flour in these fondants as I didn’t want them to rise and spill out of the pudding moulds. Any rise in the puddings will come from the air whipped into the eggs rather than a raising agent.
Creme Eggs
I really wanted the Creme Eggs to be the star of this bake. It is an Easter recipe after all, but they do have a pretty hard time competing with the delicious chocolate fondant cake.
To ensure that the Creme Eggs don’t bake when they go into the oven, they do need to be frozen before you add them. I always freeze them the night before, but they need a minimum of an hour in the freezer.
If you put them into the fondants at room temperature, you risk the baking and the sugar in the centre of the Creme Egg burning.
Pudding moulds
I used 8cm moulds, and this recipe makes four Creme Egg fondants.
Creme Egg Fondants are quite delicate when they come out of the oven. The moulds need to be prepared properly before you add the fondant mixture to them. The last thing you want is for the puddings to get stuck to the moulds.
To prepare the pudding moulds, you need to brush them with melted butter first. Remember and get right into every nook and cranny to stop the fondants from sticking.
Once you have greased the moulds, dust the bottom and sides with cocoa powder. The best way I found to do this was to add the cocoa powder to the bottom of the moulds and then gently twist and turn the moulds until the cocoa powder had stuck to the butter all the way around.
Fondant Mixture
The actual chocolate fondant mixture is so easy to make. It is very similar to making a brownie mixture. Start by melting together your butter and chocolate. I do this in the microwave in 20-30 second bursts. Remember and stir in between each burst in the microwave.
Once the chocolate and butter have melted, whisk together the eggs and sugar. This should take a few minutes, and the mixture should increase in volume as well as become lighter in colour.
Now you just need to combine everything together. Add the melted chocolate mixture to the egg mixture and gently fold it through until the two are completely combined. Next, fold through the flour until it is completely combined, and there you have your fondant mixture.
Pour the mixture into your pudding moulds and press the frozen Creme Egg into the centre. Just ensure that the Creme Egg is completely covered with the chocolate fondant mixture.
Baking Fondants
The fondants need to be baked straight away. Ideally, you don’t want them sitting for a long period of time before baking. This is why it is important to preheat your oven while you are making the fondant mixture.
The fondants only need to be baked for around 12-15 minutes. Although this will be completely dependent on your oven. If you know your oven well, you may know that it might need a longer or shorter baking time.
Once baked, the fondants should be left to cool slightly (around 10 minutes or so) before being served. They should be served straight away so that the chocolate is soft and gooey, and the Creme Egg is completely soft.
Alternatives
I used Creme Eggs in this recipe, but you could use any flavour of egg, like Cadbury Caramel or Biscoff.
The light brown sugar can also be replaced with caster sugar if you prefer.
Equipment
*I earn a small amount of money if you buy any of these products. You will not be charged anything extra for this. Thank you for supporting A Spoonful of Vanilla.
Pin it For Later!
If you do have any questions about these Creme Egg Fondants or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.
Creme Egg Fondants
Ingredients
For the Moulds
- 20 g Unsalted Butter
- 20 g Cocoa Powder
For the Creme Egg Fondants
- 4 Creme Eggs (regular size, frozen)
- 125 g Dark Chocolate
- 125 g Unsalted Butter
- 100 g Light Brown Sugar
- 2 medium Eggs
- 2 Egg Yolks
- 1 tsp Vanilla Extract
- 110 g Plain Flour
Instructions
To Prep the Moulds
- Pop your Creme Eggs into the freezer until they are frozen solid. This should only take an hour, but the longer they are in the freezer, the better.
- Brush the melted butter around the sides and bottom of your pudding moulds.
- Dust the inside of the pudding moulds with cocoa powder. The cocoa powder should stick to and cover all the butter. Tap out any excess cocoa powder. Leave moulds to one side.
To Make the Creme Egg Fondants
- Preheat the oven to 200°C (180°C Fan).
- Add the dark chocolate and unsalted butter to a heatproof bowl and melt in the microwave in 20-second bursts until smooth.
- Once melted, leave the chocolate mixture to cool slightly.
- In a new bowl, add the light brown sugar, eggs, egg yolks and vanilla and whisk together until the mixture has increased in size and become pale in colour.
- Pour the chocolate mixture into the sugar mixture and fold through until fully incorporated and smooth.
- Add in the flour and fold through, again, until the mixture is smooth.
- Split the mixture evenly between your four pudding moulds and carefully press a frozen Creme Egg (on its side) into the centre. You shouldn't be able to see the Creme Egg for the mixture.
- Bake in the oven for 11-13 minutes.
- Remove them from the oven and leave to cool for 10 minutes in the pudding mould. Turn them out onto your serving plates and serve immediately.
Video
Notes
- Your Creme Eggs need to be frozen for a minimum of 1 hour before baking, but preferably overnight.
- I use these moulds.
- These Creme Egg Fondants will last 2+ days in the fridge. Just reheat in the microwave.