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Slowcooker Mini Egg Fondant
This slowcooker chocolate fondant recipe is from my book Six Ingredient Slowcooker but with a twist… using MINI EGGS!
SERVES
6
COOKING TIME
2 hours
DIFFICULTY
simple
Can I Make Chocolate Fondant in a Slow Cooker?
A slow cooker fondant is an excellent alternative to baking in the oven, as it provides a more consistent, gentle heat, which helps achieve that signature gooey centre. Unlike traditional oven-baked fondants, where timing is crucial, a slow cooker reduces the risk of overcooking.
How Do I Stop My Slow Cooker Fondant from Overcooking?
The key to the perfect slow cooker Mini Egg fondant is controlling the moisture and temperature inside your slow cooker. Here are some essential tips:
- Use a tea towel under the lid, as this prevents condensation from dripping onto the fondants, which can make them soggy.
- Check for doneness… the edges should be set, but the centre should still have a wobble.
Can I Swap Mini Eggs for Other Chocolates?
Mini Eggs add a delicious crunch to this Easter fondant recipe, but you can switch them up depending on what you have. Some great alternatives include:
- Cadbury Creme Eggs
- Maltesers
- Terry’s Chocolate Orange (here is a full recipe!)
- Galaxy or Dairy Milk chunks
- Lindt Truffles
No matter which chocolate you choose, be sure to roughly chop them before adding them to the batter for an even melt.
How Do I Serve Slow Cooker Fondant?
This slow cooker Easter fondant is best served warm, straight from the pot. Here’s how to make it even more indulgent:
- With ice cream or cream
- Drizzle with caramel or chocolate sauce
- Top with extra Mini Eggs
- Sprinkle with crushed biscuits or nuts
For more six ingredient slow cooker recipes like this, you can pick up a copy of my latest book Six Ingredient Slowcooker today!
Method
Step 1
Grease your slowcooker with some butter then melt 100 grams of butter and set aside.
Step 2
Sift your flour and cocoa powder into a large bowl, then add 150g of brown sugar, 4 eggs and 100g melted butter. Mix using whisk until well combined. Add 3-4 tbsp of water to help loosen the consistency.
Step 3
Transfer the mixture to the slow cooker and add 1 bag of mini eggs inside the mixture.
Step 4
Melt 60g of chocolate (feel free to use up any leftover Easter eggs for this) and mix with 150g of brown sugar and 275ml of boiling water in a jug.
Step 5
Pour the chocolate liquid all over the cake, cover the slowcooker with a clean tea towel and place on the lid, and cook on high for 2 hours or low for 4-5 hours.
Step 6
Add 1-2 bags of crushed mini eggs to the top of the fondant for decoration and get stuck in.
Ingredients
100g butter, melted
150g soft light brown sugar
4 eggs, beaten
250g self-raising flour
20g cocoa powder
x2 bags of mini eggs (160g)
For the chocolate sauce:
275ml boiling water
60g chocolate
150g brown sugar
To serve:
Vanilla Ice Cream
More mini eggs (if you’d like)
