This luxurious chocolate fondant recipe by Matt Weedon features a delicious black stout ice cream, to perfectly complement the oozing warm fondant. To add texture, the chef completes the dish with a crunchy cocoa nib tuile.
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To make the ice cream, combine the egg yolks and sugar in a medium sized bowl. Bring the stout, milk and cream to the boil in a medium-sized saucepan, then pour onto the egg mixture. Mix well, then transfer back into the saucepan. Heat the mixture to 84°C, checking with a cooking thermometer
8 egg yolks
200g of caster sugar
200ml of whipping cream
When the correct temperature is reached, strain the ice cream through a fine sieve into a clean bowl and chill over iced water. Transfer to an ice cream machine and churn until set, then scoop the ice cream into a suitable container and store in the freezer until ready to serve
To make the tuile, first line a large baking tray with silicone paper. Combine the butter, sugar, cream, pectin and glucose together in a pan and bring to the boil. Once boiling, remove from the heat and leave the mixture to cool slightly
250g of unsalted butter
300g of caster sugar
100g of whipping cream
6g of pectin, powdered
100g of glucose
Fold in the cocoa nibs and spread the tuile mixture across the lined baking tray to a thickness of 5mm. Place in the fridge for 15 minutes to set
350g of cocoa nibs
Preheat an oven to 160°C/gas mark 3
Bake the tuile for 20–25 mins, then remove from the oven and leave to cool. Break the tuile into large pieces and set aside until ready to serve
Turn the oven temperature up to 180°C/gas mark 4
To make the fondant, melt the chocolate and butter over a bain marie and stir in the flour, sugar and eggs. Mix well, then leave to cool. Meanwhile, line six metal moulds with butter-brushed silicone paper
150g of plain flour
250g of caster sugar
250g of dark chocolate
250g of butter
Transfer the fondant mixture to a piping bag and pipe equal quantities of the mixture into the moulds. Place in the fridge to set a little, then bake in the oven for 10 minutes or until the tops have risen and formed a crust
To serve, carefully remove the fondants from their moulds and place in the centre of each plate, dusting lightly with icing sugar. Place a quenelle of ice cream alongside the fondant and garnish with a piece of chocolate tuile
icing sugar, to garnish
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