“The secret of a good hot chocolate fondant is the liquid centre. I’ve simplified the recipe by using bought chocolate truffles. If you want to make these for a dinner party, it’s best to make them up, freeze them when raw and then flash them in the oven. Give them an extra 5 minutes cooking time when cooked from frozen. The mint froth is simply milk warmed in a pan with crème de menthe. All you need is the froth on the top of the milk.” - James