Tom Kerridge’s cappuccino fondants

Method

1. Brush the moulds or ramekins with melted butter and dust with cocoa powder to coat evenly. Transfer to the fridge to set.
2. Meanwhile, put the chocolate and butter in a medium heatproof bowl and set over a pan of gently simmering water, making sure the bowl isn’t touching the water. Leave until melted, stirring occasionally. Set the bowl aside to cool for a few minutes.
3. Gently whisk half the beaten eggs into the melted chocolate mixture. Add the remaining eggs and coffee essence and whisk to combine. Mix in the sugar, then add the flour and whisk again until smooth. Take the moulds/ramekins out of the fridge and divide the mixture between them. Chill for 30 minutes.
4. For the coffee cream, whisk all the ingredients together in a bowl until thickened. Cover and chill until ready to serve.
5. When the fondants have had 30 minutes in the fridge, take them out an carefully press a truffle into the middle of each one. Return to the fridge until ready to bake.
6. When you’re ready to bake the fondants, heat the oven to 180°C fan/gas 6. Sit the moulds/ramekins on a small baking tray and bake for 12-14 minutes until a crust has formed on top. Remove from the oven and leave to rest for 2 minutes.
7. Loosen the edges with a small palette knife and turn out onto serving plates. Serve at once, with a generous spoonful of coffee cream and a dusting of cocoa.