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Chocolate fondant with crème fraîche sorbet
- Paul Hood
Published: May 12, 2017 at 12:21 PM
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Serves 8
A little effort
Total time: 1 hr and 15 mins
plus freezing
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This impressive chocolate fondant recipe features a warm, gooey centre that is perfectly balanced by a refreshing crème fraîche sorbet. Serve for a dinner party dessert
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Try this recipe for chocolate fondant, then check out our salted caramel chocolate fondants, chocolate molten cake, chocolate soufflé and more chocolate desserts.
Blow your friends away with this chocolate fondant recipe served with a creamy crème fraîche sorbet. It takes a bit of effort but is totally worth it. Extremely indulgent, decadent and gooey all at the same time. Recipe by Paul Hood, head chef at Hai Cenato, Jason Atherton's latest restaurant.
Ingredients
Nutrition
Crème fraîche sorbet
-
150g water
-
75g liquid glucose
-
100g caster sugar
-
1 emon
juiced
-
400g crème fraîche
Puffed crispy rice
-
50g rice crispies
-
50g caster sugar
-
10g unsalted butter
diced
-
1 tbsp double cream
-
25g milk chocolate
-
1 tsp cocoa powder
Chocolate sauce
-
200g dark chocolate
-
175g whole milk
-
40ml double cream
-
30g caster sugar
-
30g unsalted butter
diced
Fondant
- 150g dark chocolate
- 150g unsalted butter
- 3 eggs
- 3 eggs yolks
- 200g caster sugar
- 70g plain flour
- 1/2 tsp coffee essence
Nutrition: per serving
- kcal1018
- fat68.6g
- saturates41.8g
- carbs86.9g
- sugars65.7g
- fibre5.3g
- protein10.5g
- salt0.2g
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Method
-
step 1
To make the sorbet, bring all of the ingredients except the crème fraîche to the boil and remove from the heat. Allow to cool then blitz in the crème fraîche. Put into an ice-cream machine, churn and freeze.
-
step 2
For the crispy rice, put the rice crispies in a bowl. Add the sugar to a pan over a medium heat and gently swirl and shake until it dissolves, turn up the heat and watch it until it turns a dark caramel colour.
-
step 3
Whisk in the butter, followed by the cream, then add the chocolate. Pour over the rice crispies and toss well. Dust with cocoa powder, spread out on a baking paper-lined tray and allow to cool.
-
step 4
To make the sauce, melt the chocolate in a heatproof bowl over a pan of simmering water and, in a separate pan, bring the milk, cream and sugar to the boil. Once it comes to the boil, add to the melted chocolate and mix well. Slowly whisk in the diced butter.
-
step 5
Heat the oven to 200C/fan 180C/gas 6. For the fondant, melt the chocolate and butter in a heatproof bowl over a pan of simmering water.
-
step 6
In a separate bowl, whisk the eggs, egg yolks and sugar until pale and doubled in volume. Add the flour and use a metal spoon to gently fold it in, ensuring there are no lumps.
-
step 7
Add the melted chocolate to this mix along with the coffee essence. Lightly oil or butter 8, 8cm x 5cm, moulds, and lightly coat with flour.
-
step 8
Spoon in enough mixture to fill ¾ of the way up the sides of the mould. Bake in the oven for 12 minutes and serve with the sorbet, crispy rice and chocolate sauce.
Photographs | David Cotsworth
Authors
Paul Hood
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