Chocolate and chestnut fondant

Fondants were one of the first desserts I mastered after going gluten free. Oh my goodness, the joy of sinking a spoon into something that was both cake and sauce! Chestnut flour makes the little puddings seem more chocolatey. There is nothing tricky about these – just prepare your moulds carefully and keep checking on the fondants as they cook. You can prepare them up to 24 hours in advance and keep them in the fridge until you are ready to bake and serve – just add a couple of minutes to the baking time if cooking from chilled.