Chocolate fondant with crème fraîche sorbet
- serves 8
- A little effort
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.