Chocolate and peanut butter fondants

Name: Chocolate and peanut butter fondants
Prep time: 30 min
Cook time: 15 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 175 g Unsalted butter, chopped, plus extra to grease; 175 g Dark chocolate, chopped; 6 Medium eggs; 175 g Caster sugar; 75 g Plain flour; 75 g Smooth peanut butter; 125 g White chocolate, chopped; 75 mL Double cream

Fondants may seem like a tricky dessert, but our white chocolate and peanut butter ganache balls guarantee a molten middle every time.

By The GH Kitchen TeamPublished: 05 February 2019

Jump to recipe

Advertisement - Continue Reading Below

Yields:

6 serving(s)

Prep Time:

30 mins

Cook Time:

15 mins

Total Time:

1 hr

Cal/Serv:

850

Ingredients

175 g Unsalted butter, chopped, plus extra to grease
175 g Dark chocolate, chopped
6 Medium eggs
175 g Caster sugar
75 g Plain flour

For the filling

75 g Smooth peanut butter
125 g White chocolate, chopped
75 ml Double cream

Directions

1. Step 1Grease 6 dariole moulds and line bases with a disc of baking parchment.
2. Step 2Melt the butter and chocolate together in a pan over low heat. Set aside to cool slightly. Using a freestanding mixer or handheld electric whisk, beat the eggs and sugar until pale and fluffy, abut 5min. Fold in the slightly cooled chocolate mixture along with the flour. Divide equally among the moulds. Chill for 3hr minimum (up to 24hr).
3. Step 3Meanwhile make the filling. Heat the peanut butter, white chocolate and cream in a small pan over low heat until melted and combined. Decant into a bowl and chill until ready to use.
4. Step 4Preheat oven to 180ºC (160ºC fan) mark 4. Roll filling into 6 equal balls. Press a ball into top of each chilled fondants so that there are almost submerged.
5. Step 5Bake for 20-23min until the top of the fondants are set and feel spongy. Leave to cool for 3min in the moulds before turning out, peeling off parchment paper and dusting with icing sugar. Serving with cream or ice cream, if you like.

Get ahead
Prepare to end of step 4 up to 2 days ahead. Cover and chill. Complete recipe to serve.

Per serving:

Calories: 850

Protein: 14g

Fat: 56g

Sat fat: 31g

Carbs: 70g

Sugars: 59g

Fibre: 2g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time