First prepare your moulds. Using upward strokes, brush melted butter (use all of the 25g) all over the inside of the mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add the cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Repeat.

Melt the butter and butter in a jug in the microwave until completely melted. It should take x4 30 second blasts. Leave to cool. In a separate bowl whisk the eggs and golden caster sugar together until thick and paler in colour and the whisk leaves a trail (as seen in the video ). Fold the flour, cocoa powder and salt into the eggs, then beat together.

Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added. Distribute the batter evenly into each prepared mould. Pop the Lindor truffles into the center of the moulds.

Heat oven to 200°C/180°C Fan. Pop the fondants on a baking tray, then cook for 11/12 mins until the tops have formed a crust & are starting to come away from the sides of the moulds. Remove from the oven, & leave to sit for ½ min before turning out. Loosen the fondants by gently wiggling the tops gently so they come away from the sides. Tip each fondant slightly onto your palm so you know it has come away, then tip back into the mould ready to plate up. Top with icing sugar and serve.