Hot Chocolate Fondant with Stout Ice Cream Recipe
This luxurious chocolate fondant recipe by Matt Weedon features the surprisingly delicious combination of stout and ice cream, which perfectly complements the oozing warm fondant.
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Cooking tools:
- Instant-read thermometer
- Mixing bowl
- Saucepan
- Stove
Ingredients
- 9 eggs
- 250g of dark chocolate
- 150g of plain flour
- 250g of butter
- 250g of caster sugar
- icing sugar, to garnish
- 200ml of whipping cream
- 1l milk
- stout, Brakspear
- 200g of caster sugar
- 8 egg yolks
- 250g of unsalted butter
- 300g of caster sugar
- 100g of glucose
- 100g of whipping cream
- 6g of pectin, powdered
- 350g of cacao nibs
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