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.
The folder name
Please choose a different name.
Please enter a name for the new folder.
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
250g of dark chocolate
250g of unsalted butter
125g of caster sugar
5 egg yolks
50g of flour
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
75ml of full-fat milk
60g of peanut butter
100g of white chocolate chips
While the ganache is cooling, line the dariole moulds; firstly with a generous amount of butter and then cocoa powder
cocoa powder for dusting
butter for greasing
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
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
400ml of double cream
100g of caster sugar
300g of dark chocolate
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
175g of caster sugar
7 egg yolks
500ml of full-fat milk
500ml of cream
2 vanilla pods
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
20ml of glucose
50g of peanut butter
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
Turn the fondants out into a shallow bowl, top with a generous scoop of ice cream, chocolate sauce and chopped peanuts
2 2/3 handfuls of peanuts
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.