To make the fondant au chocolat, first coarsely chop the chocolate with a knife, then place it in a bowl for a double boiler, positioning the bowl over a small pot filled with water on the stove (1).

Repeat with the remaining fancies, ensuring that they all are in the freezer for 20 minutes before applying the fondant. For the chocolate fondant, melt the dark chocolate in a small bowl in the ...

We show you how to make the ultimate gooey-centred chocolate puddings. Serve with softly whipped cream or a scoop of ice cream. Preheat the oven to 180C/350F/Gas 4. Grease 4 small dariole moulds ...

In the video, he said: “This is probably the world’s biggest chocolate fondant, made in the slow cooker with only six ingredients, and I used Terry’s as well because… it’s Christmas ...

With the added goodness of oats, this fondant is served with a beautiful strawberry compote. Brush butter on the insides of your ramekins, and dust with cocoa powder. Put them in the freezer to set. 2 ...

For the gooiest chocolate dessert every time, try making it in a slow cooker – the crockpot’s mellow heat means it’s much harder to overcook it. This dessert has a thick, gooey fondant like ...

Nathan Anthony, a Sunday Times Bestseller and food content creator with a staggering 2.7 million Instagram followers, has revealed his method for creating a Terry's chocolate fondant in a slow cooker.

Chop the chocolate and fifty grams of butter into pieces and pop them into a metal bowl. Place the bowl over a pan of boiling water. Use a bowl that can sit on top of rather than inside the ...