Featured today on the Good Things Guy recipe guide: Chocolate Fondant served with Chilli Nut Ice Cream
As served for the dessert course on the semi-final round of #MKRSA.
Since being on My Kitchen Rules South Africa #MKRSA my love for food has been reignited and my love for sharing good food, even more so.
I have added a recipe section to GoodThingsGuy where I will be bringing you delicious recipes to try for yourself!
Today, we’re featuring our Chocolate Fondant served with Chilli Nut Ice Cream that received a 10 out of 10 from all the judges around the table. Chocolate Fondants are pretty difficult to make but practice makes perfect (and your most important ingredient are love, passion & patience).
We’ve also updated the original chilli chocolate ice cream to a chilli vanilla as it pairs much better. We hope you enjoy:
Difficulty: Medium/Hard
Serves: 6
Hands on Time: 45 minutes
Total time: 1 hour
Oven Temperature: 180°C
For the Chocolate Fondant:
- 450g Butter
- 3 tbsp Flour
- 450g Dark Chocolate
- 6 Eggs
- 225g Caster Sugar
For the Chilli Nut Vanilla Ice Cream:
- 600ml Milk
- 600ml Cream
- 2 Vanilla Pods
- 1 Pinch of salt
- 6 Egg yolks
- 115g Caster Sugar
- 100g Blanched Almonds
- 120g Caster Sugar
- 2 tsp Dried Chili Flakes
- Grated chocolate biscuits to garnish
- Macadamia Brittle to garnish
Method for the Chocolate Fondant:
Melt butter & chocolate on stovetop
Beat eggs & caster sugar… add choc mixture in once cooled slightly
Sift flour over before placing in ramekins
Bake for 15 minutes
Method for the Chilli Nut Vanilla Ice Cream:
Heat milk, cream, vanilla pod, seeds & salt in a saucepan
Beat egg yolks and caster sugar
Pour cream mixture into eggs, while beating
Strain mixture & bring cook until back of spoon can be coated
Pour into large bowl, cool & then churn
Heat almonds, sugar & chillis till brown, let it cool on tray, chop finely in blender. Add to ice cream mix and serve.
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