Molten-middle Lindor fondants recipe
Break open these hot chocolate fondants to reveal a luscious puddle of melted white Lindor truffle – a heavenly Valentine's Day pud.
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Cooking tools:
- Dariole mould
- Oven
- Plastic wrap
- Refrigerator
- Freezer
Ingredients
- 200g unsalted butter, melted, plus extra for brushing
- 10g cocoa powder for lining the moulds, plus extra to serve
- 150g good quality dark chocolate, chopped
- 50g milk chocolate, roughly chopped
- 4 medium free-range eggs and 4 medium egg yolks
- 180g golden caster sugar
- 180g plain flour
- 9 Lindt Lindor white chocolate truffles
- Crème fraîche or cream to serve
- You’ll also need
- 9 x 150ml dariole moulds
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