If you’re looking for a dessert that’s perfect for Easter or any chocolate lover in your life, this Mini Egg Chocolate Fondant is an absolute treat! It’s a rich, indulgent dessert made with a twist using Mini Eggs, of course. The combination of gooey chocolate fondant and the creamy chocolate sauce makes it one of my favorite slow-cooker desserts. The best part? You only need six simple ingredients, and it’s so easy to make. Let’s dive in!
Method in Detail
To begin, grease the slow cooker with some butter to ensure the fondant doesn’t stick during cooking. I like to coat the base and sides of the slow cooker, which helps create a smooth, easy release once the dessert is done. Next, melt the butter: in a microwave-safe bowl, melt 100 grams of butter for about 1 minute. Once melted, set it aside to cool slightly before incorporating it into the batter.
In a large mixing bowl, sift together the dry ingredients: the self-raising flour and cocoa powder. Sifting these ensures there are no lumps in the batter and gives the fondant a light, airy texture. Then, add 150 grams of soft light brown sugar to the dry ingredients and give them a quick mix. Once that’s done, crack in the eggs four beaten eggs and pour in the melted butter. Use a whisk to mix everything together until the ingredients are well-combined. The result should be a thick, smooth batter.
To adjust the consistency and make the batter easier to pour into the slow cooker, add 3-4 tablespoons of water. This step helps loosen up the batter, ensuring it has a pourable texture while still retaining the richness of a fondant.
Once your batter is ready, transfer it into the slow cooker. It’s important to spread the batter evenly across the bottom so it cooks uniformly. To make it extra chocolatey, add a bag of mini eggs into the mixture and gently stir them in. These mini eggs will melt during cooking, creating pockets of gooey chocolate throughout the fondant.
For the chocolate sauce, melt 60 grams of chocolate in a microwave or over a double boiler. After it’s melted, pour the chocolate into a jug and mix it with 150 grams of brown sugar and 275ml of boiling water. Stir the mixture until the sugar has dissolved and the chocolate sauce is smooth. Carefully pour this liquid over the batter in the slow cooker, allowing it to soak into the cake and create a rich, gooey bottom layer.
Once the slow cooker is prepared, cover the slow cooker with a clean tea towel before placing the lid on. This trick helps absorb any condensation, keeping your fondant moist as it cooks. Set the slow cooker to high for 2 hours or low for 4 hours. Depending on your slow cooker, the cooking time may vary, so keep an eye on it. The top should set, while the center remains delightfully gooey and fudgy. When your fondant is done, decorate with crushed mini eggs on top for that extra festive touch. This not only adds texture but makes the fondant even more irresistible. For the finishing touch, serve it warm with a scoop of creamy vanilla ice cream for the perfect dessert experience.
Necessary Tools
- Slow cooker
- Microwave or saucepan for melting butter and chocolate
- Large bowl
- Whisk
- Sifter
- Jug
- Spoon for mixing
Mini Egg Chocolate Fondant
Cuisine: United KingdomDifficulty: Easy6
servings10
minutes2
hours2
hours10
minutesIngredients
100g butter, melted
150g soft light brown sugar
4 eggs, beaten
250g self-raising flour
20g cocoa powder
2 bags of mini eggs (160g)
For the chocolate sauce:
275ml boiling water
60g chocolate
150g brown sugar
To serve:
Vanilla Ice Cream
Extra mini eggs (if you like!)
Directions
- Start by greasing your slow cooker with some butter to prevent the fondant from sticking. In a microwave-safe bowl, melt the 100 grams of butter for about 1 minute, then set it aside.
- In a large bowl, sift together the self-raising flour and cocoa powder. Add the 150g of brown sugar, 4 beaten eggs, and the melted butter. Mix everything together with a whisk until it’s smooth and well combined.
- Add about 3-4 tablespoons of water to help loosen the consistency and make the batter pourable.
- Transfer the mixture into your slow cooker. Don’t forget to add one bag of mini eggs inside the batter for that extra chocolatey surprise!
- For the chocolate sauce, melt 60g of chocolate (leftover Easter eggs work great here!). Mix it with 150g of brown sugar and 275ml of boiling water in a jug. Once everything’s melted and smooth, pour it all over the cake batter in the slow cooker.
- Cover the slow cooker with a clean tea towel, place the lid on top, and cook on high for 2 hours or low for 4 hours.
- Once done, add 1-2 bags of crushed mini eggs to the top of the fondant for a fun, festive touch. Serve it warm with a scoop of vanilla ice cream and enjoy!
Notes
- Slow Cooker Size: Make sure your slow cooker is large enough to fit the mixture. You don’t want it to overflow while cooking.
- Chocolate Sauce: When pouring the chocolate sauce, try not to mix it into the batter too much. It should create a gooey, saucy bottom layer for that perfect fondant texture.
- Cooking Time: Slow cookers can vary in heat, so be sure to check your fondant near the end of the cooking time. If it looks too soft, give it a little more time to cook through.
Serving Suggestions
This dessert pairs perfectly with a scoop of vanilla ice cream or whipped cream for added creaminess. If you’re in the mood for an extra chocolatey treat, top with more mini eggs or even some chocolate chips. It’s the perfect end to a special dinner or a fun Easter celebration!
Fun Fact
Did you know that Mini Eggs were first introduced by Cadbury in 1967? They’ve been a popular Easter treat ever since, and now they’ve made their way into one of the most indulgent desserts!
Conclusion
This Mini Egg Chocolate Fondant is the ultimate treat for any chocolate lover. It’s easy to make, fun to serve, and absolutely irresistible with its rich chocolate layers and gooey center. Plus, with the festive touch of Mini Eggs, it’s perfect for any special occasion, especially Easter! I hope you give it a try and enjoy it as much as I do.
