Warm dark chocolate and walnut fondant with homemade cinnamon ice cream

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  • The ultimate chocolate fondant recipe (and homemade ice cream, too!)

    If you love chocolate fondants, you’ll love these, as served at the Carnarvon Arms in Berkshire. If you’re feeling adventurous, go the whole hog and make the homemade ice cream, too.

    Serves: 8

    Preparation time:    
    30 minutes for fondant
    20 minutes for ice cream
    (both can be made up to 4 days in advance)

    Cooking time:    
    12 minutes for fondant

    Freezing time:
    6 hours for ice cream

    Special equipment:
    Ice cream machine
    8 x 2″ moulds

    Ingredients:
    For the chocolate fondants:
    175g/6oz dark chocolate
    40g dark chocolate
    165g unsalted butter
    5 eggs
    165g caster sugar
    200g plain flour
    140g finely chopped walnuts
    8 walnut halves
    Soft unsalted butter to line moulds

    For the ice cream:
    500ml double cream
    50ml milk
    1 vanilla pod (split and scraped)
    2 sticks cinnamon
    100g caster sugar
    140ml water
    4 large egg yolks
    ½ tsp cinnamon powder
            
    Method:
    For the fondant:
    1. Line moulds with melted butter and finely chopped walnuts.
    2. Melt 175g of chocolate and butter over simmering water.
    3. Whisk egg yolks and sugar until creamy and light.  Fold in flour and melted chocolate mixture.  
    4. Place the mix in lined moulds, ¾ full.  Place a piece of dark chocolate on the centre, and a half walnut on top.
    5. Cook in oven 400ºF, gas mark 6, for 12 minutes.
     
    For the ice cream:
    6. Bring the cream, vanilla pod, cinnamon sticks and cinnamon powder to the boil, and then turn off and leave to stand for 2 minutes.
    7. Bring sugar and water to the boil and simmer for 4 minutes.
    8. Pour sugar syrup over egg yolks, whisking all the time.  Pour over the scalded cream, leave to cool.  Remove cinnamon sticks and vanilla pod.
    9. Pour into ice cream machine and churn until frozen.

    To assemble the dish:
    10. Carefully remove fondant from mould. Place in centre of bowl with a large scoop of cinnamon ice cream.        

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