Sublime Hot Chocolate Fondant Recipes

GORDON RAMSAY'S HOT CHOCOLATE FONDANT WITH MALT ICE CREAM

Steps:

• Melt the chocolate with the butter and allow to cool. Whisk the egg yolks and eggs with the sugar then add the flour. Grease the moulds and then dust with cocoa. Pipe the mixture into the greased moulds and then bake at 350ºF for 8-12 minutes, rotating half way through.
• Malt ice cream, 2 1/2 cups milk, 2 1/2 cups double cream, 3/4 cup of caster sugar, About 1 cup of malt granules, 12 free-range egg yolks.
• Bring the milk and cream to the boil in a large pan. Turn down the heat and whisk in the malt. Stir until completely dissolved and the liquid is smooth.
• In a large bowl, beat the yolks and sugar together then trickle in the hot liquid to mix, stirring vigorously to prevent the yolks from scrambling. Pour the combined mixture back into the pan and stir continuously over low heat until it thickens to a light custard consistency.
• Pass the mixture through a fine sieve and cool down in an ice-bath, stirring occasionally to prevent a skin from forming. When cool, churn in an ice cream machine until almost firm. Transfer to a container and freeze until set.
• To serve, remove the fondant from the mould and place on a plate. Top with malt ice cream.

JAMES MARTIN'S HOT CHOCOLATE FONDANTS

Steps:

• Preheat the oven to 180°C/fan160°C/gas 4. Finely grate 40g of the chocolate. Rub a little of the butter all over the inside of 6 dariole moulds (about 125ml). Dust well with the grated chocolate, shaking out and reserving any excess. Set aside on a baking tray.
• Melt the remaining chocolate (including any reserved gratings) and the butter in a small heatproof bowl over a pan of barely simmering water, or in a microwave-proof bowl in the microwave on full power for 2-3 minutes, stirring once. Do not overheat or the chocolate will seize (turn solid). Scrape this into a bigger bowl, then beat in the almonds, egg yolks and cornflour.
• Whisk the egg whites in a separate clean bowl until they form stiff but not dry peaks. Gradually beat in the caster sugar - you may want to use an electric whisk for this.
• Carefully fold the meringue into the chocolate mixture. Spoon half of the resulting mixture into the base of the moulds, place a truffle on top, then cover and fill the moulds with the remainder. Smooth the tops.
• Bake in the oven for 10-12 minutes until risen and slightly wobbly. Turn the fondants out onto plates and serve warm with a jug of cream.