Chocolate Fondant served with Chilli Nut Ice Cream
2017-12-08 17:12:26
Serves 12
Today, we’re featuring our Chocolate Fondant served with Chilli Nut Ice Cream that received a 10 out of 10 from all the judges around the table. Chocolate Fondants are pretty difficult to make but practice makes perfect (and your most important ingredient are love, passion & patience).
We’ve also updated the original chilli chocolate ice cream to a chilli vanilla as it pairs much better. We hope you enjoy:
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Prep Time
30 min
Cook Time
16 min
Total Time
46 min
For the Chocolate Fondant
- 450g Butter
- 3 tbsp Flour
- 450g Dark Chocolate
- 6 Eggs
- 225g Caster Sugar
For the Chilli Nut Vanilla Ice Cream
- 600ml Milk
- 600ml Cream
- 2 Vanilla Pods
- 1 Pinch of salt
- 6 Egg yolks
- 115g Caster Sugar
- 100g Blanched Almonds
- 120g Caster Sugar
- 2 tsp Dried Chili Flakes
To Garnish
- Grated chocolate biscuits to garnish
- Macadamia Brittle to garnish
Method for the Chocolate Fondant
- Melt butter & chocolate on stovetop
- Beat eggs & caster sugar… add choc mixture in once cooled slightly
- Sift flour over before placing in ramekins
- Bake for 15 minutes
Method for the Chilli Nut Vanilla Ice Cream
- Heat milk, cream, vanilla pod, seeds & salt in a saucepan
- Beat egg yolks and caster sugar
- Pour cream mixture into eggs, while beating
- Strain mixture & bring cook until back of spoon can be coated
- Pour into large bowl, cool & then churn
To Serve
- Heat almonds, sugar & chillis till brown, let it cool on tray, chop finely in blender. Add to ice cream mix and serve.
The Great Food Trip https://thegreatfoodtrip.com/
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