First get the moulds ready, use 40 g of softened butter and rub it inside the mould. Make sure there are no dry gaps. Then dust each mould with cocoa powder so that each mould has a nice coating, but no lumps.

Place the moulds in the fridge whilst you get the mix ready.

Melt the chocolate and remaining butter in a heatproof bowl over a pan of simmering water, when it's completely melted take off the heat and set aside to cool.

Whisk together the eggs and egg yolks along with the sugar until it is pale and thick.

Sift the flour into the eggs and fold in using the figure of 8 method.

Pour the melted chocolate into the mix and beat together, the mix will shrink slightly. The mix should resemble a loose cake batter.

Tip the mix into a jug, then pour it into the moulds, filling them half way.

Place the white chocolate balls in the centre. Then pour more of the chocolate mix over the top until the white chocolate is covered and the mould is 3/4 of the way full.

You can keep these in the fridge for up to 2 days before you cook them.

To cook the fondants, preheat the oven to 200℃ place the fondants on a baking tray and cook for 7-8 minutes.

Remove from the oven and leave to sit for 1 minute before serving.