Clodagh Mckenna served up delicious chocolate fondant pots with hazelnut shortbread biscuits using the late Jeanie Carnarvon recipe on This Morning.

The ingredients are: 300ml single cream, A few drops of vanilla extract, 175g plain chocolate, minimum 70% cocoa solids, finely chopped, 1 egg, beaten and Pinch of salt.

For the shortbreads: 100g unsalted butter, 50g caster sugar, 150g plain flour, 50g chopped toasted hazelnuts and Pinch of salt.

See recipes by Clodagh in her book titled : In Minutes: 10, 20, 30 – How much time do you have tonight? available from Amazon now.