Oozy chocolate fondant with berries and vanilla-scented cream, this decadent pudding – as seen on Cooking with the Stars – is well worth the effort. Make the coulis and cream ahead of time, as the fondants need to be served straight away for that all-important gooey centre.
Marks & Spencer
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55MIN
Total time
Ingredients
Servings
4
For the raspberry coulis
150 g
raspberries
1 tbsp
icing sugar
1 tbsp
lemon juice
For the Chantilly cream
150 ml
double cream
1 tbsp
icing sugar
1/4 tsp
vanilla extract
For the fondants
110 g
M&S Remarksable Value unsalted British butter
plus extra
as needed
cocoa powder
for dusting
110 g
dark chocolate, roughly chopped
2
medium M&S free-range mixed size eggs
2
medium M&S free-range mixed size eggs, yolk only
150 g
caster sugar
55 g
M&S Remarksable Value plain flour
Nutrition per serving
Calories
780kcal
Fat
49.4 g
Saturates
30.1 g
Sugars
52.8 g
Salt
73.0 mg
