Mini chocolate fondants with mascarpone cream

Preparation method

1. For the chocolate fondants preheat the oven to 220C/425F/Gas 7 and use a pastry brush to grease a 24-hole mini muffin tin with the melted butter.

2. Put the chocolate and butter into a microwave-proof bowl and microwave for one minute. Check and stir the mixture and return to the microwave for a further minute or until the butter is completely melted. Watch carefully as the chocolate can burn. Alternatively, melt the chocolate and butter together over a bowl of barely simmering water, making sure the base of the bowl does not touch the water.

3. Whisk the caster sugar, flour and egg whites together in a separate bowl. Add the melted butter and dark chocolate and whisk again until well combined.

4. Spoon the mixture into the muffin tin and bake in the oven for 5-6 minutes or until the fondants spring back when pressed in the centre, but are still gooey inside.

5. Remove the fondants from the oven and transfer to a wire rack to cool. Repeat with the remaining mixture.

6. For the mascarpone cream, whisk the vanilla seeds with the mascarpone and caster sugar until well combined. Add the double cream and whisk again until the mixture forms soft peaks.

7. Divide the mixture into two equal portions, add the cocoa powder to one portion and mix until well combined.

8. Trim the bottoms off two piping bags, spoon the chocolate mixture into one bag and the vanilla mixture into the other. Fit a third piping bag with a star piping nozzle and pipe the vanilla and chocolate mixtures evenly into the third bag.

9. Decorate the fondants with rosettes of piped mascarpone cream and garnish with chocolate pearls or sprinkles.

Less than 30 mins preparation time

Less than 10 mins cooking time

Makes 60