Chocolate Fondant Recipe With Peanut Butter Ice Cream

Forget peanut butter and jam. Mark Dodson's chocolate fondant recipe pairs the delectable treat with peanut butter ice cream to create a divinely rich dessert that will leave you wondering why you have never tried the combination before. This is a fantastic dish that is one of many chocoholic treats that will surely please anyone's sweet tooth

Chocolate fondant recipe

Dessert

Easy

2 hours 30 minutes

6

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Method
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1.
Melt the chocolate and butter over a bain marie. Whisk together the eggs, yolks and sugar and combine with the melted chocolate/butter mixture. Next, gently fold in the flour until just combined. Set aside while you prepare the moulds
2.
For the ganache, combine the milk and peanut butter in a saucepan and bring to the boil. Remove from the heat and pour over the white chocolate, whisking together until combined. Set aside in the fridge to cool
3.
While the ganache is cooling, line the dariole moulds; firstly with a generous amount of butter and then cocoa powder
4.
Pour the chocolate fondant mixture one third of the way up the mould, then place a small dollop of the ganache into the middle of the mix. Fill the remainder of the mould with the fondant mixture up to three quarters full. Set aside in the fridge until all the other elements are prepared
5.
For the chocolate sauce, combine the double cream and sugar and bring to the boil. Remove from the heat and pour onto the melted dark chocolate, whisking thoroughly to combine
6.
For the peanut butter ice cream, combine the milk, cream and vanilla in a saucepan. Bring to the boil and then remove from the heat. In a large bowl, thoroughly whisk the yolks and sugar until pale and smooth. Slowly pour the hot milk mixture over the yolks to combine and then return the mixture to the saucepan
7.
Place on a low to medium heat and stir constantly until it reaches 80˚C. While still warm, whisk in the glucose and peanut butter then strain. Leave to chill before churning until you reach the desired consistency
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
8.
While the ice cream is churning, heat the oven to 200˚C/gas mark 6. Cook the fondants for 8-11 minutes, making sure that the edges have just started to come away from the sides of the mould before turning out
9.
Turn the fondants out into a shallow bowl, top with a generous scoop of ice cream, chocolate sauce and chopped peanuts
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Ingredients

Chocolate fondant

  • 250g of dark chocolate
  • 250g of unsalted butter
  • 125g of caster sugar
  • 50g of flour, sieved
  • 5 eggs
  • 5 egg yolks
  • cocoa powder for dusting
  • butter for greasing
  • 1 handful of peanuts, for garnish

Peanut butter and white chocolate ganache

  • 75ml of full-fat milk
  • 60g of peanut butter, smooth
  • 100g of white chocolate chips

Dark chocolate sauce

  • 400ml of double cream
  • 100g of caster sugar
  • 300g of dark chocolate, melted

Peanut butter ice cream

  • 175g of caster sugar
  • 7 egg yolks
  • 500ml of full-fat milk
  • 500ml of cream
  • 2 vanilla pods
  • 50g of peanut butter, smooth
  • 20ml of glucose

Equipment

  1. Dariole moulds
  2. Ice cream maker

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Peanut butter and chocolate are a fabulous pair in this fondant recipe from Mark Dodson. The nutty sweetness of the peanut butter compliments the rich chocolate

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Meet the chef

Mark Dodson

Mark Dodson