Hot chocolate fondant with Brakspear black stout ice cream and cocoa nib tuile
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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.
Ingredients
Chocolate fondant
- 9 eggs
- 250g of dark chocolate
- 150g of plain flour
- 250g of butter
- 250g of caster sugar
- icing sugar, to garnish
Stout ice cream
Cocoa nib tuile
- 250g of unsalted butter
- 300g of caster sugar
- 100g of glucose
- 100g of whipping cream
- 6g of pectin, powdered
- 350g of cacao nibs
Equipment
- Ice cream maker
- Cooking thermometer
- Cylindrical mould (6)
Method
1
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
2
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
3
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
4
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 cacao nibs
5
Preheat an oven to 160°C/gas mark 3
6
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
7
Turn the oven temperature up to 180°C/gas mark 4
8
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
- 9 eggs
- 250g of butter
9
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
10
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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Hot chocolate fondant with Brakspear black stout ice cream and cocoa nib tuile
