The Hairy Bikers gave pastry chef Brett Pistorius a helping hand to serve up a few mini delights for the festive season on the Hairy Biker’s Christmas Party.

Brett made some tasty looking mini chocolate fondants with mascarpone cream that would go down well at any party.

To make the mini chocolate fondants, the chefs used: 25g unsalted butter, 225g dark chocolate, 250g unsalted butter, 250g caster sugar, 125g plain flour and 7 free-range egg whites.

For the mascarpone cream mixture they used: half a vanilla pod with seeds scraped out, 100g mascarpone, 85g caster sugar, 500ml double cream and 85g cocoa powder.

See Brett’s full recipe here.