Warm Chocolate Fondant Recipe

Inspired by Mister A's

Time1h

Serves4

spent coffee ice cream, olive oil (gf)

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Ingredients

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Fondant

7.05 oz (200 g) dark chocolate

3 1/2 oz (100 g) Unsalted butter

5.29 oz (150 g) granulated sugar

3 pcs Large eggs

1 pcs large egg yolk

1 3/4 oz (50 g) gluten-free all-purpose flour

Spent Coffee Ice Cream

2 1/8 cup (500 ml) Heavy cream

1.06 cup (250 ml) whole milk

1 3/4 oz (50 g) spent coffee grounds

3 1/2 oz (100 g) granulated sugar

1 tsp Watkins vanilla extract

1 pinch Celtic sea salt

Drizzle

2 tbs extra virgin olive oil

Method

Fondant

Prepare the Chocolate Mixture

Preheat the oven to 200°C (392°F). Grease four ramekins with butter and dust with cocoa powder. Melt the dark chocolate and butter together in a heatproof bowl over simmering water or in the microwave until smooth.

Mix Ingredients

In a separate bowl, whisk together the eggs, egg yolk, and sugar until fluffy. Gradually fold in the melted chocolate mixture. Sift the gluten-free flour over the mixture and fold gently until just combined.

Bake

Divide the batter evenly among the prepared ramekins. Bake for 10-12 minutes until the edges are set but the center is still soft. Allow to cool for 1 minute before inverting onto plates.

Spent Coffee Ice Cream

Make the Ice Cream Base

In a medium saucepan, combine heavy cream, whole milk, spent coffee grounds, sugar, vanilla extract, and a pinch of salt. Heat over medium heat until the mixture is hot but not boiling. Remove from heat and allow to steep for 30 minutes.

Strain and Chill

Strain the mixture through a fine-mesh sieve to remove the coffee grounds. Chill the mixture in the refrigerator for at least 2 hours or until completely cold.

Churn

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.

Plating

Serve

Place the warm chocolate fondant on a plate, top with a scoop of spent coffee ice cream, and drizzle with extra virgin olive oil before serving.