Chocolate fondant with salted caramel brittle and caramel sauce


Push the boat out with this truly indulgent dessert of melt-in-the-middle chocolate puddings teamed with salted caramel.

Equipment and preparation: You will need four 7x6cm/2¾x2½in or 100ml/3½fl oz dariole moulds.


For the caramel sauce

For the salted caramel brittle

For the chocolate fondant

To serve