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Hot chocolate fondant with a salted caramel centre, bitter chocolate sauce, whiskey ice cream

Serves 6


For the fondant

160g dark chocolate

160g unsalted butter

4 eggs

2 egg yolks

90g icing sugar

32g arrow root

For the moulds

30g unsalted butter

30g caster sugar

30g cocoa powder

For the caramel

400ml double cream

500ml liquid glucose

30g muscavado sugar

120g sugar

2 pinches of salt

juice of 2 limes

For the bitter chocolate sauce

45ml whipping cream

40g dark chocolate

For the whiskey ice cream

250ml double cream

250ml milk

50g sugar

1/2 vanilla pods

whiskey to taste

60g yolk

50g sugar

50g raspberries (dehydrated and blended)


1. For the salted caramel centre, bring to the boil the cream, liquid glucose and muscavado.

2. In another pan cook the castor sugar to a light caramel then add the cream mixture. Bring to the boil and cook to 102°C. once off the heat stir in the salt and lime juice. Pour onto a baking tray and freeze overnight.

3. Melt the butter and chocolate in a bowl over simmering water.

4. Whisk the eggs and icing sugar, slowly for 1 minute and quickly for 2 until light and aerated. Slow the mixer and pour in the chocolate and sugar. Once combined, add the arrowroot and emulsify until smooth.

5. Line the moulds with butter, then sugar then cocoa powder. Place on a tray lined with baking parchment

6. Pipe into the moulds the fondant mixture three quarters full. Add a cube of salted caramel to each then pipe over to just below the top. Refrigerate for at least 30 minutes.

7. Bake at 230°C for 6 minutes then remove from the oven immediately.

8. Leave to cool and de-mould.

To serve

1. Reheat the fondants on a baking tray and sprinkle with icing sugar.

2. Bring the chocolate and cream to a sauce.

3. Place the sauce in the bottom of the bowl and a hot fondant on top. Place a roche of whisky ice-cream on top of this and then so raspberry powder.

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