250g Chocolate buttons
250g unsalted Butter
50g cocoa powder
250g frozen bannas
Canola oil spray
100g vanilla yoghurt
1 crunchy bar
Gather together all the ingredients and set the oven to 180c.
Melt the butter in a microwave or chop it into cubes and mix with the chocolate buttons. Bring a pot of water to a simmer. Put the buttons in a large bowl and place it on top of the simmering pot. Turn the pot off. Stir every now and again.
Beat the eggs and sugar in an electric mixer until light and fluffy. Pour the melted chocolate into the eggs and mix slowly for 30 seconds. Sift the flour and cocoa together into the chocolatey mixture and mix until smooth.
Spray 8 metal darioles with the canola and pipe them ¾ full with the fondant mixture and cook in the oven for 8 minutes. They should feel soft and have a small volcano of chocolate on the top. Leave them to rest for 2 minutes.
While the puddings are cooking puree the bananas and yoghurt in a blender. Smash the crunchie up in its wrapper and when the banana is smooth gently mix it in.
Tip the puddings straight onto a plate and serve with the ice cream.