It felt like forever ago that I made a chocolate fondant, so I wanted to make one as we start getting closer to the holidays, and I wanted to make some more festive or celebratory desserts. Chocolate fondant is comforting, because it is a decadent chocolate lava cake-type of situation. In this case, I went with Nutella, since I had a surplus of it that I needed to use(yes, what a fun problem to have, right?). The last time I made fondant was with peanut butter, so Nutella subbed in pretty effortlessly here for a rich, chocolate-hazelnut situation! I also made hazelnut tuiles to add a cute little garnish, otherwise we just have a brown blob on a plate, which while it tastes good, might lack a bit of height, color, and texture, all of which the tuile is there to provide!

Makes 2 servings:
For the hazelnut tuiles
1 tsp ground hazelnut
1 1/2 tbsp all-purpose flour
1 tbsp granulated sugar
2 tbsp brown butter, cooled down to room temperature
1 egg white
a pinch of salt

In a bowl, whisk everything together to form your tuile batter. Spread the batter into silicone tuile molds and bake at 350 degrees F for 10 minutes. Allow the tuiles to cool before using.

For the fondants:
1/4 cup semisweet chocolate
2oz Nutella
2 tbsp butter, with more for lining the ramekins
a pinch of salt
1 egg

In a heatproof bowl, melt the chocolate, Nutella, butter, and salt over a double boiler. Once everything is melted completely, take the bowl off heat and stir in an egg. Line two ramekins with butter and divide the batter evenly among the two. Press one or two peanut butter cups into the centers of each ramekin. Bake the cakes at 375 degrees F for 12 minutes. Allow the cakes to cool slightly before inverting them onto a serving plate.