- 190g/7oz dark chocolate, at least 60 per cent cocoa solids
- 100g/3½oz butter, softened
- 35g/1oz ground almonds
- 2 large free-range eggs, separated
- 35g/1oz cornflour
- 85g/3oz caster sugar
- 3 plain chocolate truffles
- 300ml/½ pint whole milk
- 1 tbsp crème de menthe
- handful strawberries
- handful raspberries
- handful blueberries
- For the fondants, finely grate 40g/1½oz of the chocolate.
- Use half of the butter to grease three individual pudding moulds or ramekins. Sprinkle around the inside of each mould with the grated chocolate, shaking out any excess.
- Place the remaining chocolate (including any excess shaken out from the moulds) and butter into a small heatproof bowl over a pan of barely simmering water and heat until melted, stirring occasionally. Alternatively, place into a microwaveable bowl and cook in the microwave on full for 2-3 minutes, stirring once. Do not overheat or the chocolate will 'seize', or turn solid. Scrape the chocolate mixture into a bigger bowl, then beat in the ground almonds, egg yolks and cornflour.
- Whisk the egg whites in a separate clean bowl until they form stiff peaks when the whisk is removed. Gradually beat in the caster sugar until the mixture is smooth and glossy.
- Fold the egg white mixture into the melted chocolate mixture. Divide half of the mixture among the three moulds, then top each with a chocolate truffle. Fill each mould up almost to the top with the remaining mixture, then smooth the tops with a palette knife and place into the fridge to chill for a few minutes.
- Preheat the oven to 180C/350F/Gas 4.
- Place the moulds onto a baking sheet and bake for 10-15 minutes, or until risen but still gooey in the middle.
- Meanwhile, for the mint froth, heat the milk in a small saucepan until just boiling. Remove from the heat, add the crème de menthe and stir well. Using a hand blender, blend the mixture until frothy.
- To serve, place the chocolate fondants onto plates and drizzle over the mint froth. Serve with the summer berries.