Preparation Time:10 minutes
Cooking Time:12 minutes
Level of Difficulty:Medium
- 400g dark choc
- 400g milk choc
- 800ml cream
- 8 eggs
- 160g sugar
- Boil cream, pour onto choc, add in the rest of the ingredients.
- Pour into individual dariole moulds or ramekins and place in the fridge.
- They may be kept for 4 days refrigerated.
- When required place into preheated oven at 190 degrees for approx 12 minutes until the fondant has risen in the center and formed a semi solid crust on top.