Bring a touch of baking mastery to your kitchen with this exquisite recipe from Dan Hunter, a celebrated Bake Off talent. These indulgent fondants combine Montezuma’s Orange & Geranium Dark Chocolate with a hidden Milking Maid truffle centre, creating a gooey chocolate delight perfect for any special occasion. Top with a white chocolate drizzle for a luxurious finish, and impress your guests with a dessert worthy of the Bake Off tent!

Servings: 8 fondants in 150ml ramekins

Ingredients:

For the fondants:

• 180g Montezuma’s Orange & Geranium Dark Chocolate
• 8 Montezuma’s Milking Maid Chocolate Truffles
• 180g unsalted butter
• 65g plain flour
• 6 medium eggs
• 230g caster sugar

For the ramekins:

• 15g cocoa powder
• 15g caster sugar
• 15g unsalted butter

For the optional white chocolate sauce:

• 100g white chocolate
• 3–4 tablespoons whipping cream

Method:

Preparation:

1. Preheat your oven to 180°C (350°F).
2. Prepare the ramekins by generously greasing with butter. Combine cocoa powder and caster sugar, then coat the inside of each ramekin. Tip out excess before moving on to the next ramekin.

For the fondant batter:

3. In a saucepan, gently melt the Orange & Geranium Dark Chocolate and butter over low heat, stirring occasionally until smooth.
4. In a separate bowl, whisk eggs and caster sugar until pale and thick, creating a ribbon trail when the whisk is lifted.
5. Pour the melted chocolate mixture into the egg mixture and carefully fold together with a spatula.
6. Sift in the flour, folding gently until fully incorporated and lump-free.

Assembling the fondants:

7. Fill each ramekin one-third full with the fondant mixture. Place a Milking Maid truffle in the centre, then top with more batter until each ramekin is two-thirds full.
8. Arrange the ramekins on a baking tray and bake for 8–9 minutes, until the tops are set but the centres stay gooey.

Serving suggestions:

Serve the fondants warm from the oven, or cool and store them in the fridge overnight. To serve the next day, bring them to room temperature, unmold gently, and warm each fondant in the microwave for 30 seconds.

Optional White Chocolate Sauce:

1. In a microwave-safe bowl, melt white chocolate and whipping cream together, microwaving in 15-second intervals and stirring until smooth.
2. Drizzle the sauce over the fondants or serve on the side. Add a festive sprig of holly, or pair with cream or ice cream for an extra-indulgent touch.

A Star Baker’s Delight

Inspired by Dan Hunter from Bake Off, these fondants showcase his talent for creative, delicious desserts with a Montezuma’s twist. This recipe is sure to bring that Bake Off magic to your table, leaving everyone impressed and craving more!