GORDON RAMSAY'S HOT CHOCOLATE FONDANT WITH MALT ICE CREAM
Make and share this Gordon Ramsay's Hot Chocolate Fondant With Malt Ice Cream recipe from Food.com.
Provided by Valerie Dalton
Categories Dessert
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt the chocolate with the butter and allow to cool. Whisk the egg yolks and eggs with the sugar then add the flour. Grease the moulds and then dust with cocoa. Pipe the mixture into the greased moulds and then bake at 350ºF for 8-12 minutes, rotating half way through.
- Malt ice cream, 2 1/2 cups milk, 2 1/2 cups double cream, 3/4 cup of caster sugar, About 1 cup of malt granules, 12 free-range egg yolks.
- Bring the milk and cream to the boil in a large pan. Turn down the heat and whisk in the malt. Stir until completely dissolved and the liquid is smooth.
- In a large bowl, beat the yolks and sugar together then trickle in the hot liquid to mix, stirring vigorously to prevent the yolks from scrambling. Pour the combined mixture back into the pan and stir continuously over low heat until it thickens to a light custard consistency.
- Pass the mixture through a fine sieve and cool down in an ice-bath, stirring occasionally to prevent a skin from forming. When cool, churn in an ice cream machine until almost firm. Transfer to a container and freeze until set.
- To serve, remove the fondant from the mould and place on a plate. Top with malt ice cream.
Nutrition Facts : Calories 1351.7, Fat 100.5, SaturatedFat 58.2, Cholesterol 1052.7, Sodium 355.7, Carbohydrate 95.5, Fiber 0.3, Sugar 69.5, Protein 21.3
NEXT LEVEL CHOCOLATE FONDANT
Wow dinner guests with our ultimate chocolate fondant. Its molten middle is the stuff of dessert dreams - and we've added in caramel and coffee flavours too
Provided by Barney Desmazery
Categories Dessert
Time 55m
Number Of Ingredients 9
Steps:
- Use 50g of the butter to brush the insides of the pudding basins. Put them on a baking tray and transfer to the fridge to chill until the butter sets. Brush over another layer of the butter, then dust generously with the cocoa. Return to the fridge to set. Mix the caramel sauce with a good pinch of sea salt flakes, then chill in the fridge until ready to use.
- Tip the remaining butter, the chocolate and coffee powder into a heatproof bowl. Set the bowl over a pan of gently simmering water, ensuring the bottom of the bowl doesn't touch the water. Stir the mixture until smooth, adding another small pinch of sea salt. Tip the whole eggs, egg yolks and sugar into another bowl and beat together using an electric whisk until very pale - the whisk should leave a trail in the mixture when lifted. Sift in the flour, then gently fold in the melted chocolate mixture.
- Spoon the fondant mixture into the prepared basins until just about halfway full, then transfer to the freezer on a baking tray for about 20-25 mins, or until the mixture is just set. Add 1 tsp of the salted caramel sauce to the middle of each fondant, then top up with the remaining fondant mixture. Return to the freezer until frozen. Can be prepared up to two weeks ahead.
- Heat the oven to 200C/180C fan/gas 6. Put the fondants on a baking tray and bake for 15 mins until the tops have formed a crust and they are starting to come away from the sides of the basins. Remove from the oven, then leave to rest for 1 min before turning out onto warm plates. Sprinkle with extra sea salt, then serve straightaway.
Nutrition Facts : Calories 643 calories, Fat 50 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 26 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
CHOCOLATE FONDANT
Make and share this Chocolate Fondant recipe from Food.com.
Provided by Mimi Bobeck
Categories Dessert
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Position a rack in the lower third of an oven and preheat to 450ºF.
- Grease two 6-oz. ramekins and dust lightly with cocoa powder.
- In a medium heatproof bowl, combine the chocolate and butter.
- Set the bowl over but not touching simmering water in a saucepan and melt the chocolate and butter, stirring often, until smooth and blended.
- (Do not overcook.) Let cool to room temperature.
- In a bowl, whisk together the eggs and sugar until completely blended and frothy.
- Using a large spatula, gently fold in the chocolate mixture until smooth and blended.
- Sift half of the flour over the batter and gently fold together until just blended, then repeat with the remaining flour.
- Divide the batter among the prepared ramekins and bake until the tops are just firm when lightly touched, 10 to 12 minutes.
- Serve warm with the vanilla ice cream and raspberries.
Nutrition Facts : Calories 488.3, Fat 31, SaturatedFat 18, Cholesterol 280.2, Sodium 73.8, Carbohydrate 45.6, Fiber 0.4, Sugar 33.7, Protein 8.2
GORDON RAMSAY'S CHOCOLATE FONDANT
A gooey, decadent dessert-a hot pudding with a molten middle--irresistible! This is perfect for entertaining, as it can be made way ahead of time. They will sit happily in the fridge overnight, or in the freezer for up to a month (baking from frozen, add 5 minutes extra onto cooking time). I strongly advise you to make some extras as an 'insurance policy' to allow for any errors. I can assure you that they won't go to waste if all goes to plan. Once you have mastered this recipe, feel free to experiment with flavourings--add Baileys, Cointreau or finely grated orange zest to the chocolate-the possibilities are endless! Try serving it with recipe #353546. Gordon claims that this is the best selling dessert in his restaurants!
Provided by Noo8820
Categories Dessert
Time 1h
Yield 9 Fondants
Number Of Ingredients 8
Steps:
- Using upward strokes, heavily brush the melted butter all over the inside of nine 150 ml pudding moulds. Place them into the fridge or freezer. Once they are chilled, brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa out, and then repeat with all of the moulds.
- Place a bowl over a pan of barely simmering water, and then slowly melt the chocolate and butter together. Remove bowl from heat and stir until smooth. Leave to cool for about ten minutes.
- In another bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail. Sift the flour into the eggs, and then beat together.
- Pour the melted chocolate into the egg mixture in thirds, beating well between each addition until all the chocolate is added and the mixture is completely combined to a loose cake batter.
- Tip the fondant into a jug, then evenly divide between the moulds. These can now be frozen for up to a month and cooked from frozen. If not freezing, chill for a minimum of 20 minutes or up to 24 hours.
- Heat the oven to 200/180/Gas 6.
- Place the fondants on a baking tray then cook for 10-12 minutes until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, and then let them sit for 1 minute before turning out.
- Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each one slightly onto your hand so you know that it has come away, then tip back into the mould, put a plate on top and turn it over.
- Serve with vanilla ice cream and caramel sauce.
CHOCOLATE FONDANT
A gooey prepare-ahead dessert that's perfect for entertaining - it's all a matter of timing...
Provided by Gordon Ramsay
Time 1h
Yield Makes 9 fondants
Number Of Ingredients 8
Steps:
- First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
- Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
- In a separate bowl whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, then beat together.
- Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
- Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
- Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
- Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
- Starting from the middle of each plate, squeeze a spiral of caramel sauce - do all the plates you need before you go on to the next stage.
- Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream.
- Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.
Nutrition Facts : Calories 581 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Protein 9 grams protein, Sodium 0.55 milligram of sodium
CHOCOLATE FONDANTS
It doesn't get much more indulgent than these classic melt-in-the-middle chocolate desserts, serve them at your next dinner party
Provided by Caroline Waldegrave
Categories Dessert
Time 55m
Yield Makes 5
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6 and put a baking tray on the middle shelf. Brush the inside of 5 dariole or pudding moulds with the melted butter, then put the cocoa in one and turn it to coat the inside, holding it over the second mould to catch any that escapes. Repeat with the other moulds.
- Put the butter and chocolate in a heatproof bowl, set over, but not touching, a pan of simmering water and stir occasionally until melted. allow to cool slightly.
- Using electric beaters, whisk together the whole eggs, yolks, sugar and a pinch of salt until pale and moussey (the mixture should almost double in volume), this will take 3-4 mins. Gently fold in the melted chocolate and butter, and then the flour, being careful not to knock out too much air. Spoon into the prepared moulds, stopping just shy of the top. Chill for at least 1 hr.
- Put on a hot baking tray and cook for 12-14 mins until the tops are set and coming away from the sides of the moulds. Stand for 30 secs, then serve in the moulds or turn out onto plates. Great with clotted cream or plain ice cream.
Nutrition Facts : Calories 606 calories, Fat 44 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 37 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
More about "sublime hot chocolate fondant recipes"
HOT CHOCOLATE FONDANT - THE EASIEST RECIPE - MELTING ... - YOUTUBE
From youtube.com
Author Dasha YankovskyViews 117
CHOCOLATE FONDANT (EASY HOT MOLTEN LAVA CAKES)
From knifeandsoul.com
Ratings 5Servings 2Cuisine American, BritishCategory Dessert
- Melt the butter and chocolate in the microwave or place them in a pyrex bowl and melt over a saucepan of boiling water (note 2)
HOW TO MAKE CHOCOLATE FONDANTS - JAMIE OLIVER
From jamieoliver.com
SUBLIME FLAVORS – RECIPES FOR A HEALTHY INDULGENCE
From sublimeflavors.com
SUBLIME DESSERTS INC
From sublimedesserts.com
DELICIOUS RECIPE FOR TWO-TONE CHOCOLATE CAKE - GOOD MORNING …
From goodmorningamerica.com
BEST CHOCOLATE FONDANT CAKE - MELTING AND FUDGY …
From sweetlycakes.com
CHOCOLATE FONDANT RECIPE (FONDANT AU CHOCOLAT) - SUGAR SALT …
From sugarsaltmagic.com
SUBLIME HOT CHOCOLATE FONDANT RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
FONDANT AU CHOCOLAT (AUTHENTIC RECIPE) – BAKING LIKE …
From bakinglikeachef.com
CHOCOLATE FONDANT RECIPE WITH STEP-BY-STEP PHOTOS
From eatlittlebird.com
CHOCOLATE FONDANT RECIPE | GOODTO
From goodto.com
SUBLIME HOT CHOCOLATE FONDANT - CHAMPSDIET.COM
From champsdiet.com
CHOCOLATE FONDANTS | CHOCOLATE RECIPES | GORDON …
From gordonramsayrestaurants.com
EASY CHOCOLATE FONDANT RECIPE - YOUTUBE
From youtube.com
GORDON RAMSAY'S CHOCOLATE FONDANT RECIPE - RED ONLINE
From redonline.co.uk
REDCURRANT AND COCONUT MARSHMALLOW WREATHS RECIPE BY HELEN GOH
From theguardian.com
SUBLIME
From sublimechocolate.com
SUBLIME HOT CHOCOLATE FONDANT – RECIPE WISE
From recipewise.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #for-1-or-2 #desserts #eggs-dairy #dinner-party #romantic #vegetarian #chocolate #dietary #low-sodium #comfort-food #new-zealand #low-in-something #taste-mood #number-of-servings #presentation #served-hot
You'll also love
Related Search