Preheat the oven to 200C / Gas Mark 6. 

• In a saucepan, heat the cream and then in a bowl add the white chocolate and pour the hot cream over it. Stir with a spoon until the chocolate melts, place into a piping bag and place into the fridge to harden.

• For the fondant mixture, whisk the eggs and sugar together until they thicken and go pale in colour. Melt the dark chocolate and butter together in the microwave and then add to the eggs and sugar along with the plain flour. Whisk to combine. And place into the fridge in a piping bag until you are ready to cook.

• For this recipe, you can line a variety of moulds including ring cutters with butter and parchment paper, dariole moulds with butter and cocoa powder or ramekins with butter and cocoa powder.

• Pipe the fondant filling into the mould of choice halfway. Using a teaspoon make a grove in the middle for the ganache. Pipe the ganache into the centre and then cover with more fondant mixture.

• Bake for 12 minutes. Remove from the oven and allow to cool slightly before serving on a nice plate with some ice cream. I like to dust a little cocoa powder over the top to finish. Enjoy.