Chocolate Fondant Recipe

Prepare the chocolate mixture

Preheat your oven to 200°C (392°F). In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a pot of simmering water (double boiler method) until smooth. Remove from heat and let it cool slightly.

Mix the batter

In a separate bowl, whisk together the granulated sugar, eggs, egg yolk, and vanilla extract until light and fluffy. Gradually fold in the cooled chocolate mixture until combined. Sift the all-purpose flour and salt into the mixture and gently fold until just combined.

Prepare the ramekins

Grease four ramekins with butter and lightly dust with flour. Tap out any excess flour.

Fill ramekins and bake

Divide the batter evenly among the prepared ramekins. Place them on a baking tray and bake in the preheated oven for about 12-14 minutes, or until the outer edges are set, but the center remains soft.

Serve

Remove from the oven and let them sit for 1 minute. Carefully invert each ramekin onto a plate and serve immediately with a scoop of vanilla ice cream.

Prepare the ice cream base

In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and a pinch of salt. Heat over medium heat, stirring until the sugar has dissolved completely.

Whisk egg yolks

In a separate bowl, whisk the egg yolks until they are pale and thick. Gradually pour the warm milk mixture into the egg yolks while whisking constantly to temper the eggs.

Cook the mixture

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.

Cool and churn

Remove from heat, stir in the vanilla extract, and let it cool completely. Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions. Freeze until firm.

Serve with fondant

Scoop the vanilla ice cream into bowls and serve alongside the warm chocolate fondant.