Crème Egg Chocolate Fondants

  • Prep Time
    30 mins
  • Cook Time
    15 mins
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 200g unsalted butter, plus extra for greasing
  • 1 tablespoon cocoa powder
  • 150g dark chocolate, chopped
  • 3 eggs
  • 1/3 cup caster sugar
  • 3 tablespoons plain flour, sifted
  • 6 Cadbury Crème Eggs
  • Whipped thickened cream, to serve


Step 1
Place the butter and dark chocolate in a microwave-safe bowl. Microwave on medium heat for approximately 2 minutes or until completely melted and smooth, stirring as required.

Step 2
Lightly grease six 175ml ramekins or dariole moulds. Sprinkle the moulds with the cocoa powder and rotate the dishes to evenly coat the sides with the cocoa.

Step 3
Prepare the barbecue for indirect cooking over medium-low heat (close to 180°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

Step 4
Using an electric mixer, beat together the eggs and sugar for 3 minutes, or until pale and fluffy. Slowly add the melted chocolate mixture. Sift in the flour and continue beating until combined.

Step 5
Pour the chocolate mixture into the moulds, filling each mould to ¾. Place a Cadbury Crème egg into each mould. Top with another teaspoonful of the chocolate mixture, or until the egg is completely covered.

Step 6
Bake the fondants over indirect medium-low heat, with the lid closed, for 20 to 24 minutes, or until a crust has formed on the tops and they are starting to come away from the sides.  Remove the fondants from the barbecue and leave to rest for 2 minutes.

Step 7
Slide a butter knife around the inside of the moulds to loosen the fondant. Turn out onto a plate and serve with whipped cream.