Chocolate Peanut Butter Fondant


Chocolate Peanut Butter Fondant


150g good quality dark chocolate

150g unsalted butter

3 large eggs

75g caster sugar

1 tbsp plain flour

4 tbsp Whole Earth smooth peanut butter

Cocoa powder


  1. Line four 200ml ramekins with unsalted butter and pop in the fridge to chill.
  2. Melt the dark chocolate and unsalted butter in a bain-marie. Stir and leave to cool.
  3. Preheat an oven to 200c/400F/Gas 6.
  4. Whisk the eggs and cast sugar in a large bowl until it has tripled in volume and fluffy.
  5. Whisk the melted chocolate in to the egg mixture until well combined.
  6. Sift the plain flour into the wet mixture and gently fold it in – it’s important to keep the air in the mixture so be sure not to over mix.
  7. Dust the ramekins with cocoa power, shaking off any excess.
  8. Half fill the ramekins with the fondant mixture. Spread it out to create an even base.
  9. Take a tablespoon of Whole Earth smooth peanut butter and shape into balls – repeat until you have four balls, then place one ball in to each ramekin.
  10. Divide the remaining fondant mixture between the ramekins – be sure to cover the peanut butter.
  11. Bake the fondants in the oven for 12 minutes. You want the sides to be set and the centre to be soft to the touch.
  12. Leave to cool for 1 minute. Turn out, dust with cocoa power, and serve while still warm.
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