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Chocolate Peanut Butter Fondants
Super simple chocolate fondant puddings with a molten peanut butter middle, every time. Directions to make them with Lakeland's Fail-safe Fondant Dessert Kit or with darioles (pudding molds).
Servings: 2
: 786 kcal
Author: Just Jo
For the filling*
  • 120 g smooth peanut butter
  • 50 g white chocolate chopped
For the fondants
  • 1 medium egg
  • 15 g soft butter
  • 60 g dark chocolate chopped
  • 25 g caster sugar
  • 15 g self-raising flour
  1. Melt the peanut butter and white chocolate together in a heat proof bowl in the microwave - two 20 seconds blasts should do it, stirring well in between.
  2. Pour into the filling mould (share between six wells) and freeze for 12 hours before using.
  3. Preheat oven to 200˚C.
  4. When ready to bake, melt the dark chocolate and butter in the microwave as for the filling. Set aside.
  5. Whisk the egg and sugar with a hand beater until thick and pale.
  6. Whisk in the melted chocolate.
  7. Stir in the flour.
  8. Grease your molds with butter or spray with oil.
  9. Scrape all the fondant mixture into a small piping bag and pipe enough to fill 1cm deep.
  10. Place on a baking tray and bake for 5 minutes.
  11. Remove from oven, carefully drop a frozen peanut butter centre on top of the semi-baked batter and then pipe over the remaining mixture sharing evenly between the molds.
  12. Bake for an additional 10 minutes then remove and stand for 2 minutes (they are cooked when the top looks dry and have a light spring back when gently pressed).
  13. Place your serving plate or dish over each fondant and using oven mitts, invert and remove the mold - it should come away very easily indeed. Serve with cream or custard (or butterscotch sauce if you are going to be very bad!) and enjoy!
Recipe Notes

If you aren't using the Lakeland kit, simply grease two darioles with butter and dust them well with cocoa before using. Also, simply freeze mounded teaspoons of the peanut butter filling when it has cooled enough to hold it's shape.
* = the filling makes enough for 6 fondants - simply keep frozen until needed or use 3x the amount of this recipe to make 6 full fondants.