Chocolate Fondant Recipe with Nougatine and Toffee

Chocolate fondant with nougatine biscuit and toffee sauce

Dessert
medium
makes10
1 hour 50 minutes

PT1H50M

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

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Ingredients

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Metric

Imperial

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

500ml of double cream
500ml of full-fat milk
150g of sugar
12 egg yolks
3 vanilla pods

Nougatine biscuit

100ml of milk
100ml of glucose
250g of butter
300g of sugar
5g of pectin
50g of cacao nibs
250g of flaked almonds
1 pinch of pepper
1 tsp sea salt

Toffee sauce

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

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Ice cream maker
Silicon baking mat
Thermometer
Dariole moulds

First, make the nougatine biscuit. Mix together the pectin and a small amount of the sugar in a small bowl. Boil together the milk, glucose, butter, and sugar in a heavy bottomed pan, and once the mix reaches boiling point, pour in the pectin and sugar, whisking continuously. Cook out until the mix reaches 106°C, stirring occasionally so that it cooks evenly

100ml of milk
100ml of glucose
250g of butter
300g of sugar
5g of pectin

Remove from the heat and add the remaining ingredients to the pan. Stir to combine, then scrape out onto a silicon baking mat, taking care as the mixture will be very hot. Place another silicone mat on top and roll the mix out as thinly as possible. Leave to set at room temperature

50g of cacao nibs
250g of flaked almonds
1 pinch of pepper
1 tsp sea salt

To make the vanilla ice cream, place 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, whisk to combine, then return back to the pan and cook to 82°C, stirring constantly

500ml of double cream
500ml of full-fat milk
3 vanilla pods
12 egg yolks
150g of sugar

Pass through a fine sieve into a bowl set over ice. Allow to chill, then churn in an ice cream maker

To make the chocolate fondant, add the chocolate and butter to a heatproof bowl and set over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Stir gently until the chocolate and butter have melted together to form and thick, smooth sauce

500g of dark chocolate
500g of butter

In a separate bowl, mix the eggs, egg yolks and sugar together, then fold into the chocolate and butter mix. Sift the four and gently fold into the mix until just incorporated

10 eggs
10 egg yolks
500g of sugar
125g of plain flour

Preheat the oven to 200°C/gas mark 6

Butter and dust some fondant moulds with cocoa powder and leave to chill in the fridge. Carefully pour the mixture into each mould until two thirds full, and bake in the oven for 8-10 minutes

butter for greasing
cocoa powder for dusting

For the toffee sauce, place the sugar, both syrups and the butter in a thick-bottomed pan and heat gently to 160°C

250g of Demerara sugar
60ml of glucose syrup
60g of golden syrup
225g of unsalted butter

Meanwhile, 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

350ml of whipping cream

Pass through a sieve and allow to cool - the sauce should be dark in colour and taste slightly bitter

Remove the fondants, turn off the oven and allow the nougatine biscuits to warm through in the residual heat. Serve each fondant with a quenelle of the churned vanilla ice cream, nougatine biscuit and some toffee sauce

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