Dominic Chapman's chocolate fondant recipe comes complete with a helping of vanilla ice cream, nougatine biscuit and a delightfully viscous toffee sauce. Around 10 fondants will be made from this recipe with lots of leftover ice cream and sauce to use for other desserts

First, make the nougatine biscuit. Boil together the milk, glucose, butter, and sugar in a heavy bottomed pan (keeping some sugar behind to mix with the pectin). Once the mix reaches boiling point pour the pectin/sugar mix into the pan, whilst whisking. Cook out until the mix reaches 106°C, stirring occasionally so that it cooks evenly
Once optimum temperature is reached, remove from the heat and add the rest of the ingredients into the pan. Roll as thinly as possible between two silicon mats and leave to set at room temperature
To make the vanilla ice cream, put the cream, milk and vanilla in a pan and bring to the boil. In a separate bowl, whisk the egg yolks and sugar together until pale. Pour the contents of the pan over the egg and sugar mix and then return it all back to the pan and cook to 82°C, stirring constantly
Pass through a fine sieve over a bowl of ice to chill. Once chilled, churn in an ice cream maker
Churning ice cream and sorbet
If you turn the ice-cream maker on 5 minutes before churning, it will guarantee that the mixture being churned cools at a faster, more consistent rate. Check on the ice cream and sorbet as it churns and consult the ice cream maker's instruction manual before use
To make the chocolate fondant, melt the chocolate and butter together in a pan until a thick sauce forms
In a separate bowl, mix the eggs, yolks and sugar together and then fold into the chocolate/butter mix. Sift in the four and gently fold into the mix until just incorporated
Butter and dust some fondant moulds with cocoa powder, chill in the fridge. Carefully pour the mixture into each mould until two thirds full and bake in the oven at 200° C/gas mark 6 for 8-10 minutes
For the toffee sauce, place the sugar, both syrups and butter in a thick bottomed pan and heat gently to 160°C
Whilst heating the sugar, warm the cream in a separate pan until hot but not boiling. Slowly and carefully whisk the hot cream into the 160°C sugar mixture, stirring constantly until well combined
Pass through a sieve and allow to cool - the sauce should be dark in colour and taste slightly bitter
Serve each plate with a shard of the warm nougatine biscuit - leave it in an oven with residual heat (but not turned on) to do this - a quenelle of the churned vanilla ice cream, a chocolate fondant and some toffee sauce
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Chocolate fondant

  • 250g of dark chocolate
  • 250g of butter
  • 5 eggs
  • 5 egg yolks
  • 250g of sugar
  • 125g of plain flour
  • cocoa powder for dusting
  • butter for greasing

Vanilla ice cream

Nougatine biscuit

  • 100ml of milk
  • 100ml of glucose
  • 250g of butter
  • 300g of sugar
  • 5g of pectin
  • 250g of flaked almonds
  • 50g of cocoa nib
  • 1 tsp of Sea salt
  • 1 pinch of pepper

Toffee sauce

  • 250g of Demerara sugar
  • 60ml of glucose syrup
  • 60g of golden syrup
  • 225g of unsalted butter
  • 350ml of whipping cream


  1. Dariole moulds
  2. Silicon baking mat
  3. Thermometer
  4. Ice cream maker

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An oozing chocolate fondant marries beautifully with nougatine biscuit and toffee sauce in this chocolate dessert recipe by award-winning chef, Dominic Chapman

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