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Creme Egg Fondants

These delicious and super easy creme egg fondants have a molten Creme Egg centre and a deliciously soft chocolate fondant cake. 
Prep Time1 hour 30 minutes
Cook Time12 minutes
Cooling Time10 minutes
Total Time1 hour 52 minutes
Course: Dessert
Keyword: Creme Egg, Desserts, Easter, Fondants, Puddings
Servings: 4 Servings
Author: Sarah Mark

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.

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.