Recipe: Chocolate and peanut fondant, and peanut butter ice-cream by Mark Dodson
Chocolate and peanut combinations have been around for ages, but this delicious yet rich recipe gives a whole new twist to this terrific pairing.
Serves 6
The fondant
250g dark chocolate
250g butter
125g sugar
50g flour (sieved)
5 whole eggs
5 egg yolks
Melt the chocolate and butter in a bowl over simmering water. Whisk together the whole eggs, egg yolks and sugar, and combine with the melted chocolate/butter mixture. Next, gently fold in the flour until just combined. Leave to one side.
Peanut and white chocolate ganache
75ml milk
60g smooth peanut butter
100g white chocolate
For the ganache, combine the milk and peanut butter in a saucepan and bring to the boil. Remove from the heat and pour over the chopped white chocolate, whisking together until combined. Set aside in the fridge to cool.
While the ganache is cooling, grease the dariole moulds: first, with a generous amount of butter and then cocoa powder.
Pour the chocolate fondant mixture one-third of the way up the mould, then place a small drop of the ganache into the middle of the mix. Fill the remainder of the mould with the fondant mixture up to three-quarters full.
Set aside in the fridge until all the other elements are prepared.
Chocolate sauce
400ml double cream
100g sugar
300g dark chocolate
To make the chocolate sauce, combine the double cream and sugar and bring it to the boil. Once boiling, remove it from the heat and pour onto the chopped dark chocolate, whisking it thoroughly to combine.
Peanut butter ice-cream
7 egg yolks
175g sugar
500ml milk
500ml double cream
1 split vanilla pod
50g smooth peanut butter
20g glucose
Combine the milk, cream and vanilla pod in a saucepan. Bring it to the boil and then remove the saucepan from the heat. In a large bowl, thoroughly whisk the yolks and sugar until pale and smooth. Slowly pour the hot milk mixture over the yolks to combine, and then return the mixture to the saucepan.
Place on a low to medium heat and stir constantly until it reaches 80°C. While still warm, whisk in the glucose and peanut butter, and then pass through a sieve.
Leave to cool and then churn in an ice-cream machine to reach the
desired consistency.
Cooking and serving
Bake the fondants at 200°C in a preheated oven for between eight and 10 minutes, depending on the size and shape of the mould. Make sure that the mixture is set around the outside and is starting to come away from the edge of the mould. The fondant must be soft in the centre.
Turn out the fondants into a deep bowl, pour some of the chocolate sauce around and dust with icing sugar. Take a ball of the ice-cream and roll it into somechopped roasted peanuts and serve immediately.
Do not overfill the moulds as the mixture will rise during cooking and may overflow.
Recipe taken from This Is Mine. Photography by Andy Richardson
