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Chocolate Fondant

Grease the moulds with some room temperature butter then dust with plain flour. Ensure all surfaces are dusted with flour. This prevents the fondant from sticking to the sides of the mould when cooking.

Break the chocolate into a Pyrex bowl and add the butter. Place the bowl over a saucepan of simmering water. Keep an eye on the mixture and stir until the chocolate has melted and the mixture is smooth and glossy. Remove from the heat and allow to cool slightly.

Whisk the whole eggs, egg yolks and caster sugar in a large bowl until pale and fluffy. Pour the cooled chocolate mixture into the egg mixture and stir to combine. Add the flour and fold into the chocolate mixture. Pipe or spoon the mixture into the moulds until they are half full.

Place 5 buttons into the centre of the mould. Fill the remaining chocolate mixture into the moulds. The chocolate buttons should be completely covered. When finished the moulds should be no more than half full as the fondant will double in size.

Place the moulds into the fridge until ready to use. Preheat an oven to 190°, Gas mark 5. Bake the fondants for exactly 12 minutes. Remove after 12 minutes and leave to cool for 2-3 minutes. This will shrink the fondant away from the mould. Turn out on to a serving plate and garnish with a vanilla ice cream.