Preheat the oven to 180°C (350°F).
The day before - make the ganache for the centre so it has time to set
Make the ganache by melting 75g of dark chocolate in a bain marie. Once melted, remove it from the heat and stir in the heavy cream. Add any desired flavorings, such as orange extract, mint extract, or coffee extract. Pour the ganache into a silicone mould and freeze it overnight.
Brush melted butter into the ramekins, making sure to coat the bottom and sides of each ramekin. Dust the ramekins with cocoa powder, shaking off any excess. Place the buttered and cocoa-dusted ramekins in the freezer until set - 10 mins
In a bain marie, melt 50g of dark chocolate and 50g of butter together. Stir until smooth and well combined. Remove from heat and set aside.
In a separate bowl, whisk together the egg, egg yolk, and caster sugar until well combined.
Sift the high-protein flour and cocoa powder into the egg mixture. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix.
Remove the ramekins from the freezer. Divide the chocolate batter equally among the ramekins, filling them about halfway.
Place one frozen ganache piece in the center of each pudding, pressing it gently into the batter.
Bake the chocolate fondant pots in the preheated oven for 12-15 minutes on the middle shelf. The edges should be set, but the center should still be slightly wobbly.
Remove the ramekins from the oven and let them cool for a minute or two. Carefully turn out the chocolate fondant pots onto individual plates.
Serve the chocolate fondant pots immediately with cream, fruit, or ice cream.