Chocolate Fondant with Vanilla Ice Cream

Chocolate Fondant with Vanilla Ice Cream

15 March 2017

  • Recipe






For the Vanilla Ice Cream:

600ml double cream

600ml semi skimmed milk

90g caster sugar

1 level tsp super neutrose (sorbet stabiliser)

2.5 vanilla pods

seeds scraped

250g caster sugar

12 egg yolks

For the Chocolate Fondants:

140g 70% chocolate (drops)

140g butter


3 whole eggs

3 yolks

85g caster sugar

100g plain flour

For the Chocolate Soil:

125g plain flour

30g cocoa powder

100g butter


50g caster sugar

For the Chocolate Sauce:

200g 70% dark chocolate

175ml milk

2 tbsp double cream

30g caster sugar

30g butter



1To make the Vanilla Ice Cream:,Add the milk, cream, vanilla, 90g sugar and super neutrose into a large saucepan and bring to the boil

2In a clean bowl, whisk the 250g sugar and yolks until light and well combined

3Gradually pour over the hot milk mixture (allowing the eggs to temper), whisking continuously

4Cool in a large gastro (roasting tray) in the fridge

5Once cool, transfer to an ice cream machine and churn until frozen

6For the Chocolate Fondants:,Brush the fondant moulds with butter, sieve over cocoa powder and then tap out the excess so that you are left with a nice even coating to line

7Add the butter and chocolate to a pan and place over a gentle heat to melt. Set aside to cool slightly

8Add the whole eggs, yolks & caster sugar to a kitchen aid bowl and using the whisk attachment beat until light and fluffy and the mixture holds a trail (this is called a sabayonne). NB. If you don't have a kitchen aid/ stand alone mixer you can use an electric hand mix and any large bowl to the same affect

9Gently fold through the chocolate mixture until just combined. Do the same with the flour

10Divide the fondant mixture evenly among the moulds and set aside until service

11To finish, bake in the oven at 180C for 11 minutes

12For the Chocolate Soil:,Butter & sugar,Flour and cocoa powder. Chill for an hour to firm,Roll thin - bake as a sheet 160C approx 12-15 minutes or until cooked

13For the Chocolate Sauce:,Melt the chocolate over a bain marie then take off the heat and set aside

14Combine the milk, cream and sugar in a saucepan and bring up to the boil. Once up to temp, pour over the melted chocolate, return to the pan and simmer for a few seconds, stirring continuously

15Remove from the heat and then gradually whisk in the diced butter a cube or two at a time to give the sauce a nice glossy finish

16Pass through a chinois and transfer to a squeezy bottle ready to serve

17To Serve: Garnish the plate with chocolate sauce. Put fondant to one side and soil and ice cream to the other.