I’m perhaps still running on Bake Off fever from a few weeks ago, but I’m definitely feeling the the need to make comforting desserts. This fondant recipe uses a filling to create a gooey centre rather than being a “true” fondant that keeps the centre unset. Both are delicious, but this version allows you to be creative with what goes into the filling. Whilst best eaten fresh, these little fondants freeze surprisingly well. Allow to defrost and then microwave for a few seconds, or pop in a warm oven for ten minutes and you’ll have a hot, gooey and delicious dessert.
Coconut butter and cacao jam can be purchased from Coconut Merchant, and I’ve given the option of using Rebel Kitchen or Percol for your liquid, depending on whether you fancy a double chocolate or mocha flavour fondant.