Peanut butter cup chocolate fondants

Name: Peanut butter cup chocolate fondants
Yield: Makes 6 x 150ml puddings
Cuisine: American recipes

We’ve taken one of our favourite sweet treats – Reese’s Peanut Butter Cups – and encased them in a rich, gooey chocolate fondant.

Ingredients

You’ll also need

You’ll also need

Heat the oven to 200°C/fan180°C/gas 6 with a baking sheet inside. Stand 3 pudding moulds on a sheet of baking paper folded in half, then draw around the bases and cut out 6 discs. Grease the moulds, put a disc at the bottom of each, then grease again and dust lightly with the cocoa.
Break the chocolate into a heatproof bowl and set over a pan of barely simmering water (don’t let the water touch the bowl). Slowly melt the chocolate, then remove from the heat and leave to cool slightly.
Meanwhile, using an electric mixer or wooden spoon, beat the butter and sugar until pale, then gradually beat in the eggs. Add a pinch of salt, the vanilla and flour, then stir with a wooden spoon. Stir in the melted chocolate to give a smooth batter.
Pour 120g of the batter into each mould, then push 1 peanut butter cup into the centre, covering it over with the fondant mix using the back of a teaspoon. Put the moulds onto the heated baking sheet and bake for 10 minutes. As soon as they are cooked, turn out the puddings onto individual plates, dust with a little more cocoa powder and serve with a big spoonful of ice cream or crème fraîche.

Heat the oven to 200°C/fan180°C/gas 6 with a baking sheet inside. Stand 3 pudding moulds on a sheet of baking paper folded in half, then draw around the bases and cut out 6 discs. Grease the moulds, put a disc at the bottom of each, then grease again and dust lightly with the cocoa.
Break the chocolate into a heatproof bowl and set over a pan of barely simmering water (don’t let the water touch the bowl). Slowly melt the chocolate, then remove from the heat and leave to cool slightly.
Meanwhile, using an electric mixer or wooden spoon, beat the butter and sugar until pale, then gradually beat in the eggs. Add a pinch of salt, the vanilla and flour, then stir with a wooden spoon. Stir in the melted chocolate to give a smooth batter.
Pour 120g of the batter into each mould, then push 1 peanut butter cup into the centre, covering it over with the fondant mix using the back of a teaspoon. Put the moulds onto the heated baking sheet and bake for 10 minutes. As soon as they are cooked, turn out the puddings onto individual plates, dust with a little more cocoa powder and serve with a big spoonful of ice cream or crème fraîche.

If peanut butter isn’t your thing, try After Eight mints or chocolate truffles (any flavour).
Make 3 days ahead and chill unbaked, wrapped in cling film. Cook from chilled for 12 minutes. Freeze unbaked and cook from frozen for 18 minutes.

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