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Chocolate and griottine fondant with cherry yoghurt ice cream

by Daniel Fletcher
Chocolate and griottine fondant with cherry yoghurt ice cream

Chocolate and griottine fondant with cherry yoghurt ice cream

  • Dessert
  • medium
  • 10
  • 60 minutes, plus churning and freezing time

PT1H

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Ingredients

Metric

Imperial

1
Start with the yoghurt ice cream, place the cherry purée in a pan over a medium heat and bring to the boil
2
In a large bowl, whisk together the yolks and the sugar, then gradually add the purée and continue to whisk, ensuring that the mixture reaches 85°C whilst whisking
3
Pass the mixture through a fine sieve into a bowl placed over iced water so that it cools down quickly. Once cool, mix in the yoghurt and kirsch until combined and churn in an ice cream machine until set
4
For the chocolate sauce, add the cream, water, salt and sugar to a pan and bring to the boil. Whisk in the cocoa powder and return to the boil
5
Boil for 1 minute, then remove from the heat and add the chocolate. Once melted, pass over the sauce through a fine sieve, and allow to cool in a bowl set over iced water to cool
6
Grease ten darioles or fondant moulds with butter then dust with cocoa powder, reserve in the fridge until needed
7
Gently melt together the chocolate and butter in a bowl set over simmering water, then set aside. In a large bowl whisk together the whole eggs, yolks and sugar until light and creamy (a sabayon)
8
Whisk the flour into the melted chocolate and then gently mix this into the egg sabayon until combined
9
Leave the mix out at room temperature, mixing gently at regular intervals until the mixture has lost a quarter of its volume
10
Preheat the oven to 180°C/gas mark 4
11
Pipe, or gently spoon, the mixture into the moulds until half full, then add three griottine cherries to each fondant before covering with the rest of the mixtures until each mould is three-quarters full
12
Bake in the preheated oven for 8 minutes
13
To serve, get the plate ready while the fondants are cooking. Paint a smear of chocolate sauce over the centre of each serving plate and place a spoonful of cocoa nibs to one side
14
Carefully unmould the cooked fondants on to each plate and place a quenelle of the cherry yoghurt ice cream on top of the cocoa nibs. Add a chocolate decoration if liked, and serve any remaining chocolate sauce on the side
 

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