Spring has come and delicate shades of pink and white has filled my garden. Soft petals are gracefully flowing in the breeze and fresh green buds are piercing through stubborn branches. They create such a lovely Easter palette I had to take advantage of this temporary beauty. I don’t think there could have been a better background to my warm and indulgent dessert.

With the Holiday just around the corner I think chocolate is on everybody’s mind. I’m planing to buy eggs, rabbits or chickens in the near future, all, of course, a rich dark brown. Although it’s hard to recreate those childhood memories there are perks of being an adult on Easter, one is getting to eat the good stuff. It’s not about the size anymore but the quality, and you know what they say about good chocolate…

With few ingredients this fondant is a tribute to its main ingredient. And to create the finest desert you’ll need to use a quality product. It’s worth it, with nothing to hide its taste I assure you the chocolate will shine. And, as long as you are discreet, you won’t have to share it with anybody but yourself.

Making 4 fondants you’ll be able to keeps the ramekins uncooked in the fridges for about 3 days, insuring you a fresh, oozey cake in 15 minutes for the next three evenings.

It’s hard to believe you can achieve something so decadent so easily.