Chocolate fondant with peanut butter ice cream and dark chocolate sauce

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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.

First published in 2015




Chocolate fondant

Peanut butter and white chocolate ganache

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


  • Ice cream maker
  • Dariole moulds


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
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
While the ganache is cooling, line the dariole moulds; firstly with a generous amount of butter and then cocoa powder
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
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
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
First published in 2015

Mark Dodson speaks the language of comfort food with Shakespearean fluency, turning perfectly formed elements into down-to-earth (but heavenly) compositions.

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