Save to your scrapbook
Haste’s Kitchen gluten-free chocolate fondant
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
130g butter + extra for greasing
220g dark chocolate
20g milk chocolate
4 medium eggs
70g caster sugar
2 tbsp gluten-free plain flour
½ shot espresso
1 tbsp Nutella
6 Waitrose Swiss Milk Chocolate Truffle Balls
1. Preheat the oven to 180oC, gas mark 4. Butter the insides of 6 x 250ml ramekins and add a little more to the bottom to make sure they don't stick.
2. Melt the butter with the chocolate in a bowl over a pan of simmering water. Mix the eggs and sugar together and whisk until thick and fluffy.
3. Lightly fold the chocolate into the egg mixture, then fold in the flour, coffee and Nutella. Pour the mixture into the ramekins and insert one chocolate truffle ball into the centre of each ramekin.
4. Cook for 12-15 minutes, or until they are cooked round the edges and still gooey in the middle.
This recipe was first published in January 2017.