Easy chocolate fondants

Ingredients

• 4 store-bought chocolate muffins
• 1/2 cup (165g) chocolate hazelnut spread (such as Nutella)
• Cocoa powder, to dust
• 1/2 cup (75g) hazelnuts, roasted, skins removed, halved
• Pure (thin) cream, to serve

Method

1

Preheat the oven to 200°C.

2

Cut the top off each muffin to create a flat surface and discard, then cut another 1cm-thick slice to use as a lid.

3

Use a teaspoon to hollow out the centre, then fill with chocolate spread. Replace the lid and invert onto a baking paper-lined baking tray, then bake for 7 minutes or until warmed through.

4

Dust with cocoa and serve immediately topped with the hazelnuts and cream.

Source: taste.com.au