After seeing Callum on Masterchef dish this out so many times, I decided to give it a shot myself.
I followed this Gordon Ramsay recipe, which is actually fairly simple. Of course, the main criteria for making a fondant, is having the insides runny when you open it, something which you can’t really check until after it’s baked.
Hey guess what, first time lucky. It really is a do or die moment when you crack it open, but having that chocolate ooze out is really an epic win moment.