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 chocolate fondant and dark chocolate ice cream dessert

“Look, there’s no metaphysics on earth like chocolates” ~ Fernando Pessoa

We couldn’t agree more with Fernando Pessoa’s quote, and our chef proves it to be true with this delectable chocolate fondant and dark chocolate ice cream dessert recipe!

Ingredients

Chocolate fondant:

240g Cake flour

200g Butter

200g Chocolate

170g Sugar

6 Eggs

60ml Cocoa Powder

Dark chocolate ice cream

1L Milk

500ml Full fat cream

500g Granulated sugar

12 Egg yolks

200g Dark Chocolate buttons

1 Vanilla pod split

Method

Chocolate fondant:

  • Prepare a pot of boiling water on the stove.
  • Preheat the oven to 182˚C (360˚F).
  • Prepare 6 ramekins – butter them and set aside.
  • Add chocolate and butter and leave to melt in a small metal bowl that fits over the pot with boiling water.
  • Cream the eggs and sugar together, set aside.
  • Fold in the flour and cocoa with the sugar mixture.
  • Add chocolate and butter to the flour mixture.
  • Mix well and pour the chocolate mixture into the ramekins.
  • Bake for 8 minutes and serve straight away.

Dark chocolate ice cream

  • Slowly heat the milk, incorporating the cinnamon sticks and vanilla pod, and bring to a boil.
  • In a bowl, whisk together the egg yolks and sugar.
  • Slowly pour the milk over the eggs and sugar whisking all the time, pass through a fine sieve and allow cooling.
  • Add the double cream and churn.

Tip:

Allow ice cream to cool slightly before churning. However, if churned while still warm a smoother creamier texture is achieved.

 

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