white choc fondantFor the chocoholic double chocolate dessert

Double Chocolate - White chocolate fondant with a dark chocolate sauce

By Annette Woolcock Published: February 8, 2015

  • Yield: 4 Servings
  • Prep: 20 mins
  • Cook: 8 mins
  • Ready In: 28 mins

For the chocoholic double chocolate dessert



  1. If you are using dried cherries, rehydrate them with a little boiling water until plump, then drain and set aside.
  2. Whisk the eggs and sugar in a bowl until the mix doubles in volume and becomes light and fluffy.
  3. Melt the white chocolate and butter in a bowl over a pan of simmering water. Allow to cool slightly before adding to the egg and sugar mix.
  4. Sieve the plain flour into the mix and gently fold together, taking care to keep the mix as airy as possible.
  5. Grease 4 individual pudding moulds or ramekins with butter, and then spoon a little sugar into each. Tip and rotate the moulds so that the insides are evenly coated with sugar.
  6. Spoon the fondant mixture into the moulds until they are one-quarter full, and then add a layer of cherries. Top up with the rest of the mix until the moulds are three-quarters full.
  7. Bake for 8 minutes or so until the fondants are baked on the outside but still soft inside. Oven setting 200°C / Mark 6
  8. For the sauce, boil the cream and sugar together for 1 minute, fold in the dark chocolate and stir until incorporated into the cream.
  9. Do not overcook or the centres will not be soft and runny
5.00 avg. rating (86% score) - 1 vote