Hot chocolate fondant with Salcombe Dairy Madagascan Vanilla Ice Cream
This is a great pud to wow your guests and always goes down a treat. Adding our award winning Salcombe Dairy Madagascan Vanilla Ice Cream creates a perfect match for the rich indulgent chocolate dessert.
For the fondants – These are best made in advance and can even be made the day before and stored in the fridge – (just remember to take them out about 1 hour before cooking) allowing to get to room temperature as the cooking time is fairly crucial!
This makes approx. 6 x 7cm ramekins
First line the ramekins with butter and then caster sugar – this allows the fondants to be turned out when ready. Rub with butter then pour caster sugar all around tipping any excess into the next one.
For the mix:
180g unsalted butter – diced
180g dark chocolate – Ideally around 55 – 70% coca and if using a block break into pieces
3 whole eggs
3 egg yolks
100g caster sugar
45g plain flour
Place the butter and chocolate together in a bowl over a pan of hot water and melt together – ensure all melted.
In a separate bowl whisk the whole egg, egg yolk and sugar together – then place over the warm water and whisk for approx. 3-5 mins – this will thicken slightly and double in bulk.
Then fold the egg mixture into the chocolate mix ensuring all combined – then lightly fold in the flour.
The mix can then be placed into the ramekins – if cooking straight away the place in a hot oven approx. 190 degrees for 10 mins.
If not cooking then place in the fridge until required.
Take out of the oven slide a small knife around the edge then gently turn out onto plates, the idea being a chocolate sponge with a runny middle!!
To Serve
Serve with a generous ball or 2 of Salcombe Dairy Madagascan Vanilla Ice Cream and maybe a dusting of icing sugar to finish
Our recipes are created by Tom Woods, Salcombe catering Services
