Fondant was the first dessert we were asked to teach when we launched our bespoke classes and has been a staple on our menus ever since. We have added the frozen chocolate truffle to make this the ultimate indulgent dessert with an oozy center and a foolproof recipe.

Makes 4

For the fondants:

Large chunk of melted butter for brushing
2-3 tablespoons of cocoa powder, for dusting
4 good quality dark chocolate and champagne truffles
200g dark chocolate, broken into small pieces
200g butter, in small pieces
200g golden caster sugar
1/4 teaspoon of salt
Pinch of chilli
4 eggs and 4 yolks
200g plain flour

The night before you make your fondants, freeze the truffles
Prepare your moulds by brushing them with the melted butter and popping them in the freezer for 10 minutes
Brush them with the butter again and dust with cocoa powder, and pop them into the freezer until needed
Melt the butter, chocolate, salt and chilli in a bowl over a pan of gently simmering water, once melted, cool for 10 minutes
In another bowl, whisk the eggs and sugar together until pale and thick, add the flour and combine
Fold the chocolate into the the egg mixture in 2 additions until thoroughly combined
Pour into the prepared moulds and chill in the fridge for at least an hour (ideally get this done in the morning for an evening meal)
When ready to bake, preheat the oven to 200C
Push a frozen truffle into each fondant and bake 12-14 minutes, take out of the oven and leave for 1 minute before turning out onto your plates

For the sorbet:

1 tin of cherries
60g caster sugar
1 teaspoon of vanilla extract
1/2 teaspoon rose water

Blend all the above and freeze until solid
Stir with a fork every 30 minutes for 2 hours

For the chocolate bark:

100g dark chocolate
Small handful of chopped pistachios
1 teaspoon of rose petals
1 large pinch of sea salt crystals

Melt the chocolate in a bowl over a pan of simmering water
Line a baking tray with baking paper and pour the melted chocolate on it
Sprinkle with the nuts, rose petals and salt
Leave to set up in the fridge, break for service

We decorated our plate with more melted chocolate and cocoa nibs also!

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