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Brush 4 dariole moulds (190ml capacity) with melted butter and dust with cocoa powder to coat evenly. Place in the fridge to set.
Put the chocolate and butter into a medium heatproof bowl and place over a pan of gently simmering water, making sure the bowl is not touching the water. Leave until melted, stirring occasionally. Remove the bowl from the heat and set aside to cool for a few minutes.
Pour half of the beaten eggs onto the melted chocolate mixture, whisking gently as you do so. Add the remaining eggs and coffee essence and whisk to combine. Mix in the sugar then add the flour and whisk again until smooth.
Take the dariole moulds out of the fridge and divide the chocolate fondant mixture between them. Refrigerate for 30 minutes.
Take the fondants out of the fridge and carefully press a truffle into the middle of each one then return to the fridge until ready to bake and serve.
For the coffee cream, whisk all the ingredients together in a bowl until thickened. Cover and place in the fridge until ready to serve.
Preheat the oven to 200°C/180°C Fan. Stand the dariole moulds on a small baking tray.
Bake the fondants for 12-14 minutes until a crust has formed on top. Remove from the oven and leave to rest for 2 minutes. Now loosen the edges with a small palette knife and turn the fondants out onto serving plates.
Add a generous spoonful of coffee cream to each plate and dust the fondants with cocoa. Serve at once.