Chocolate Fondant Recipe With Peanut Ice Cream

Chocolate fondant with peanut butter ice cream and dark chocolate sauce

Dessert
easy
6
2 hours 30 minutes

PT2H30M

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.

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Ingredients

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Metric

Imperial

Chocolate fondant

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

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

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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

250g of dark chocolate
250g of unsalted butter
125g of caster sugar
5 eggs
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

1 handful of peanuts

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Mark Dodson

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