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Delicious and super easy creme egg fondants with a chocolate fondant cake, stuffed with a molten creme egg centre. 

Soooo.. yeah… LOOK AT THESE BUNDLES OF GOODNESS! Can we honestly believe it?! No, we can’t. I finally posted a recipe that I have wanted to post for many years now… creme egg fondants. Yeah, I know. YUM. 

These beauties of a bake are probably one of the most indulgent bakes that I can think of posting because just look at them! They are far easier to bake compared to what you think they will be, and they are 100% worth it. 

These creme egg fondants are made up of a few ingredients – butter, chocolate, eggs, sugar and flour – and then stuffed with a frozen creme egg. You do also need some butter and some cocoa powder to line your pudding moulds though. 

I use some basic 8cm pudding moulds for these fondants, and they are a perfect size. The recipe makes 4, which is ideal! You can easily multiply the recipe up if you wanted more – just multiply up in twos. 

It’s so important with the pudding moulds to line them correctly, so these precious beautiful creme egg fondants do not get stuck inside the moulds! You need to use a little melted butter – and brush the butter in the direction of the mould, so up the sides! 

You then need to dust cocoa powder into the moulds and shake it around so it’s completely covered. It’s best to lightly tap out the excess, but trust me – this stage is so important! The direction of the butter and the cocoa powder will make it so easy. 

For the actual mix, it’s so easy! You melt together the dark chocolate and unsalted butter until they are smooth (like you would with a brownie) and let it cool slightly. You then have to whisk your eggs, egg yolks and sugar together. 

I whisk the eggs, yolks and sugar together with my electric whisk as you want them to combine really well – again, kind of like a brownie. The mixture should become much lighter in colour, and leave a trail when the whisk is lifted out of the mixture. 

You then pour in the melted butter/chocolate mixture and beat. You do not necessarily have to be super careful and fold the mixture (which may sound odd!) but honestly, I just stir it in! I then add my flour and stir again. 

I find it far easier to pour the mixture into the moulds with a jug – just so I don’t spill it down the sides! The amount of mixture is perfect for the four moulds, so you don’t want to waste any really! We all need that chocolatey goodness in our lives. 

You then have to press in the FROZEN creme eggs – it is so important that they are frozen, it prevents them completely collapsing and being destroyed whilst they are baked! I lay them into the pudding moulds on top of the mixture on their sides, press them in slightly, and cover the top of them lightly with the mixture. 

During this process, you have hopefully heated your ovens up (As they should always be ready to bake, no mixture should ever be left sat unless it is specified to do so!) and you can bake! They really don’t take long – about 11-13 minutes, that’s it! 

You have to leave them for about 10 minutes to settle after baking, but then they are ready to serve. You need to serve them straight away so that the chocolate is still quite gooey and delicious, and so that the creme egg is lovely and runny. 

This recipe will work with anything else soft-centred like the creme eggs – caramel eggs, Lindt chocolates etc! Just always make sure to freeze them first for best results. I 100% recommend devouring these, even if you aren’t a massive creme egg fan… they are amazing! 

Find all the recipe details below! Enjoy! Jane x

 

Creme Egg Fondants!

Delicious and super easy creme egg fondants with a chocolate fondant cake, stuffed with a molten creme egg centre. 
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Category: Dessert
Type: Easter
Keyword: Creme Egg
Prep Time: 2 hours
Cook Time: 12 minutes
Cooling time: 10 minutes
Total Time: 2 hours 22 minutes
Servings: 4 fondants
Author: Jane's Patisserie

Ingredients

Prep

  • 15 g unsalted butter (melted)
  • 15 g cocoa powder (for dusting)

Fondants

  • 4 regular creme eggs (frozen)
  • 100 g dark chocolate (at least 70%+)
  • 100 g unsalted butter
  • 100 g light brown soft sugar
  • 2 medium eggs
  • 2 egg yolks
  • 100 g plain flour

Instructions

Prep

  • Start by making sure your creme eggs are frozen solid (AT LEAST 1 hour) - I do mine overnight though.
  • Prep 4 x 8cm pudding moulds by brushing the melted butter all over the inside of the mould - I use a pastry brush for this.
  • Dust the inside with the cocoa powder, making sure the cocoa powder covers all of the melted butter and tapping out any excess cocoa powder.

Fondants

  • Preheat the oven to 200ºc/180ºfan.
  • In a small bowl, add the dark chocolate and unsalted butter and melt until smooth - I do this in the microwave.
  • Once melted, leave it to cool for 10 minutes.
  • In a new bowl, add the light brown soft sugar, eggs and egg yolks and whisk together for a couple of minutes, until the colour of the mixture is much lighter and the whisk leaves a trail in the mixture when it is lifted out of the bowl.
  • Pour in the chocolate/butter mixture, and stir until smooth.
  • Add in the plain flour, and stir until smooth again.
  • Split the mixture evenly between the four pudding moulds, and carefully press in a frozen creme egg (on it's side). Press the creme egg in fully, and cover the top if you can still see it with mixture.
  • Once the creme eggs are covered, place the fondant's in the oven and bake for 11-13 minutes.
  • Take them out of the oven and let them cool for 10 minutes in the pudding moulds, and then turn out and serve immediately.

Notes

  • I use these pudding moulds
  • These are best served fresh - but can last 2+ days after. You can reheat them in the microwave!
  • You can substitute the creme eggs for caramel eggs, or anything soft-centered of a similar size (that has also been frozen prior to baking) 
  • I use this dark chocolate in my baking

ENJOY!

Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

23 Comments

  1. Sarah on April 9, 2022 at 9:33 am

    Is it possible to microwave or steam these, I have plastic pudding basins?
    Thanks.

  2. Kimberley on March 12, 2022 at 4:48 pm

    5 stars
    So easy and so much fun. My 6 year old helped with every stage and the end result was delicious.

  3. Suezan Elliott on February 19, 2022 at 7:53 am

    How long do you reheat them for please

    • Jane's Patisserie on February 28, 2022 at 4:02 pm

      Hiya! In the microwave I would reheat for 30-60 seconds. Hope this helps! x



    • Annmarie on March 13, 2022 at 5:53 pm

      Can you make ahead and freeze ?



    • Jane's Patisserie on March 23, 2022 at 11:14 am

      You can freeze these for up to 3 months – however they may not be as gooey if warming from frozen – these are best fresh! x



  4. lydia toson moore on February 10, 2022 at 2:41 pm

    Thanks for the feedback, planning to make this weekend! Jane you make the desserts of my dreams honestly!

  5. Alouette Mills on February 5, 2022 at 6:56 am

    5 stars
    Probably the best thing I’ve ever made! Followed the recipe exactly and they came out beautifully – so damn delicious! Thank you so much for such an easy and tasty recipe! Can’t wait to try them with other chocolate eggs now 💕

  6. Verity Almond on February 1, 2022 at 9:09 pm

    Can I use milk chocolate instead of dark chocolate?

    • Jane's Patisserie on February 3, 2022 at 1:28 pm

      Hiya! Sadly not – it will not work the same, sorry! x



  7. Anna Marie on January 30, 2022 at 7:44 am

    Hi! How could I make these GF as I am Coeliac? 🙂 please tell me its possible…😅

    • Jane's Patisserie on January 30, 2022 at 3:46 pm

      Hiya! Unfortunately I have not tested these gluten free, but it’s definitely worth a go by substituting the flour and having a go!! x



  8. Annie on January 29, 2022 at 9:47 pm

    Could I use mini Victoria sponge tins instead of pudding moulds

    • Jane's Patisserie on January 30, 2022 at 3:47 pm

      Hiya! These are most likely too small. You just need something of the same size, that will not leak! x



  9. Lydia Toson on January 29, 2022 at 1:31 pm

    Wow these look insane! Your recipes are always so tasty I can’t wait to try! Is there any way to prep these in advance, or at least partly prep!?

    • Jane's Patisserie on January 30, 2022 at 3:48 pm

      You can chill them for a few hours before baking, but if they are frozen the centre may not be quite as molten by the time the sponge has baked (As you need to add on about 2-3 minutes!) x



  10. Alex on January 29, 2022 at 10:02 am

    Can you prep these up to the point of heating and keep them in the fridge until you’re ready? They look INSANE !

    • Jane's Patisserie on January 30, 2022 at 3:48 pm

      You can chill them for a few hours before baking, but they may not be quite as gooey if needing any longer baking time x



  11. Hannah on January 29, 2022 at 9:10 am

    Hi! These look incredible and right up my street! Can you make them and freeze prior to cooking and then cook from frozen?

    Thanks!

    • Jane's Patisserie on January 30, 2022 at 3:49 pm

      You can chill them for a few hours before baking, but if they are frozen the centre may not be quite as molten by the time the sponge has baked (As you need to add on about 2-3 minutes!) x



    • Hannah on February 1, 2022 at 6:47 am

      Hi!
      Just to feedback…I made them and froze them. Cooked as per oven temp for 15 minutes. Perfectly gooey and no problems at all! Now it’s super dangerous because I will constantly have a stash in the freezer! It works great because I make 4 and my husband and I can just eat 2!
      Thanks!



    • lydia toson moore on February 10, 2022 at 2:40 pm

      Thanks for the feedback, planning to make this weekend! Jane you make the desserts of my dreams honestly!



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