Decadent Dark Chocolate Fondants with Salted Caramel Ice Cream
The richness of the fondant and the saltiness of the ice cream harmonise perfectly in this yummy dessert.
- Serves: 4 |
- Difficulty: a little effort
- Prep Time : 2:0 hours |
- Cook Time : 20 mins
50 ml golden syrup
40 g butter
40 g demerara sugar
40 g castor sugar
¼ C (60 ml) cream
2 tsp (10 ml) Maldon salt flakes
1 C (250 ml) fresh cream
½ of a 385 g can of condensed milk
2 extra-large eggs
100 ml salted caramel
90 g NoMU Decadent Hot Chocolate (chocolate pieces)
100 g butter, softened
50 g castor sugar
2 extra-large eggs
2 extra-large yolks
¼ C (60 ml) cake flour
8 small squares white chocolate
100 g fresh raspberries
25 g NoMU Cocoa Powder, for dusting
The word dariole comes from the old French word for a small, filled pastry. Nowadays darioles don’t necessarily contain pastry, but the name often refers to the shape. A dariole mould looks like a small metal cup that has a slight taper. Dariole moulds are used to make dishes such as this fondant, which have a gooey, liquid centre.
Heat the syrup, butter and sugars in a small, heavy-based saucepan and bring to the boil. Remove from the heat and stir in the cream and salt. Return to the heat and simmer for 2 – 3 minutes. Pour into a container (not plastic) and set aside to cool and thicken in the fridge.
In a stand mixer use the whisk attachment to whip the cream to stiff peak stage. In another bowl whisk together the condensed milk, egg yolks and salted caramel. Fold this into the whipped cream. Pour into an airtight container and freeze for 5 hours.
Preheat the oven to 180° C.
Grease and line the base of 4 x 7 cm dariole moulds and place them onto a baking tray.
Place the chocolate chips into a glass bowl and melt in a double boiler or over a saucepan of simmering water.
Cream the butter and sugar until thick, pale and fluffy.
Add the eggs and egg yolks one at a time, whisking well after each addition. Fold in the melted chocolate and sifted flour.
Half-fill the dariole moulds with the chocolate mixture, place 2 pieces of white chocolate and 1 raspberry into the centre of each mould and fill until three quarters full with the remaining mixture.
Bake for 12 – 16 minutes until well risen. Remove from the oven and leave to stand for 2 minutes. Loosen the edges carefully and turn out onto serving plates. Dust with cocoa, garnish with fresh raspberries and serve with salted caramel ice cream.
Bake your fondants just before you are ready to serve so that the centre remains gooey and liquid.