July 23, 2008 - 13:07 BST hellomagazine.com Ingredients (Serves 4) 100g/4oz unsalted butter, plus extra to grease 4 tsp cocoa powder to dust 100g/4oz plain chocolate (minimum 70% cocoa solids), broken into pieces 2 GALLERY Ingredients (Serves 4)100g/4oz unsalted butter, plus extra to grease 4 tsp cocoa powder to dust 100g/4oz plain chocolate (minimum 70% cocoa solids), broken into pieces 2 free-range eggs 2 free-range egg yolks 150g/5oz caster sugar 100g/4oz plain flour 4 Lily O’Brien’s Trufflicious chocolates (available from Sainsbury’s) Double cream to serve Preheat the oven to 180°C, 350°F, Gas 4. Butter 4 tall dariole moulds or large ramekins (about 7.5cm/3in in diameter). Dust with cocoa powder, shaking out any excess. Put the butter and chocolate into a small bowl over a pan of simmering water and heat until melted. Or heat in a microwaveproof bowl in the microwave on full power for 2-3 minutes, stirring once. Remove from the heat and stir until smooth. Leave to cool. Using an electric whisk, whisk the eggs, egg yolks and sugar together until pale and thick. Stir in the cooled chocolate mixture. Sift the flour over the mixture and gently fold in using a large metal spoon. Spoon half the mixture into the moulds, place a chocolate truffle on top, then fill with the remaining mixture. Smooth over the tops then bake in the oven for 10-15 minutes, until well risen and slightly wobbly. Turn the fondants out onto warmed plates and serve immediately with double cream.