Hot chocolate fondant with Brakspear black stout ice cream and cocoa nib tuile

Serves10
60 minutes

Ingredients

Chocolate fondant

  • 9 eggs
  • 250g of dark chocolate
  • 150g of plain flour
  • 250g of butter
  • 250g of caster sugar
  • icing sugar, to garnish

Stout ice cream

  • 200ml of whipping cream
  • 1l milk
  • stout, Brakspear
  • 200g of caster sugar
  • 8 egg yolks

Cocoa nib tuile

  • 250g of unsalted butter
  • 300g of caster sugar
  • 100g of glucose
  • 100g of whipping cream
  • 6g of pectin, powdered
  • 350g of cacao nibs

Method

1
To make the ice cream, combine the egg yolks and sugar in a medium sized bowl. Bring the stout, milk and cream to the boil in a medium-sized saucepan, then pour onto the egg mixture. Mix well, then transfer back into the saucepan. Heat the mixture to 84°C, checking with a cooking thermometer
  • 8 egg yolks
  • 200g of caster sugar
  • 1l milk
  • 200ml of whipping cream
  • stout, brakspear
2
When the correct temperature is reached, strain the ice cream through a fine sieve into a clean bowl and chill over iced water. Transfer to an ice cream machine and churn until set, then scoop the ice cream into a suitable container and store in the freezer until ready to serve
3
To make the tuile, first line a large baking tray with silicone paper. Combine the butter, sugar, cream, pectin and glucose together in a pan and bring to the boil. Once boiling, remove from the heat and leave the mixture to cool slightly
  • 250g of unsalted butter
  • 300g of caster sugar
  • 100g of whipping cream
  • 6g of pectin, powdered
  • 100g of glucose
4
Fold in the cocoa nibs and spread the tuile mixture across the lined baking tray to a thickness of 5mm. Place in the fridge for 15 minutes to set
  • 350g of cacao nibs
5
Preheat an oven to 160°C/gas mark 3
6
Bake the tuile for 20–25 mins, then remove from the oven and leave to cool. Break the tuile into large pieces and set aside until ready to serve
7
Turn the oven temperature up to 180°C/gas mark 4
8
To make the fondant, melt the chocolate and butter over a bain marie and stir in the flour, sugar and eggs. Mix well, then leave to cool. Meanwhile, line six metal moulds with butter-brushed silicone paper
  • 150g of plain flour
  • 250g of caster sugar
  • 250g of dark chocolate
  • 9 eggs
  • 250g of butter
9
Transfer the fondant mixture to a piping bag and pipe equal quantities of the mixture into the moulds. Place in the fridge to set a little, then bake in the oven for 10 minutes or until the tops have risen and formed a crust
10
To serve, carefully remove the fondants from their moulds and place in the centre of each plate, dusting lightly with icing sugar. Place a quenelle of ice cream alongside the fondant and garnish with a piece of chocolate tuile
  • icing sugar, to garnish