Hot chocolate fondant + natural ice cream

editorial image

By Jason Henderson, head chef at Knock Castle Hotel and Spa, Crieff.

Set oven at 180C


250g Chocolate

250g Unsalted Butter

175g Caster Sugar

6 Egg Yolks

3 Eggs

190g Plain Flour

10g Cocoa Powder

1. Melt the Chocolate and Butter together in a pan.

2.Beat the eggs, yolks and sugar together until smooth.

3.Then you add the chocolate and butter mix into the egg and sugar mix.

4.Add in the flour and mix until smooth.

5.Line the moulds with butter and cocoa powder.

6.Pour your chocolate mixture into the moulds.

7.Cook in pre-heated oven for 8-10 mins.

Natural ice cream

9 Egg Yolks

300g Caster Sugar

1 Litre of Milk

1. Whisk the egg yolks and caster until white and foamy.

2.Bring the milk to the boil and pour into the egg and sugar mix whisking vigorously.

3.Over a low heat in a saucepan stir the mixture until it coats the spoon.

4.Remove pan from heat and place in cold water and stir the mixture until cold.

5.Churn in an Ice Cream maker for 15 mins.

Sauce Anglaise

25g Caster Sugar

8 Egg Yolks

Pinch of salt

500ml Milk

Teaspoon Vanilla Essence

1.Blend the caster sugar, egg yolks and pinch of salt in a pan using a whisk.

2.Boil 500ml of milk and add the vanilla essence.

3.When the sugar and egg mixture forms ribbons add the milk gradually.

4.Mix well keeping pan on heat, stir continuously until first signs of boiling and the custard clings to the spoon.

5.Pass through a sieve and serve hot.