Chocolate Fondant with Peanut Butter Ice Cream

Chocolate Fondant with Peanut Butter Ice Cream

Chocolate fondants are the making and breaking of many a chef. They are so sensitive, I wouldn’t even shout at it otherwise it might sulk. If these are practiced at home with the same oven and method, you shouldn’t have any problems on keeping the lovely liquid centre. Incidentally, these are called lava cakes in the states. I can see why, but “fondant” translated from French means “soft”. I guess they make sense now. This fondant comes with an added white chocolate and peanut surprise in the middle. In all honesty, stick with 70% dark chocolate and let the ice cream add the extra flavours. This tasted simply like a hot snickers, but with cake texture. Need I say more. No, didn’t think so.

For those of you that follow me on Instagram, you’ll notice I’ve still been busy behind the scenes. I’ve just been changing the theme to my blog as the old one is supported anymore. This is what has led to various small issues for you and me. So, now we’ve sorted everything behind the scenes, here is the new site. It’s not a dramatic change. photos are bigger, and navigation is a little easier. Hope you enjoy using it.

Peanut butter chocolate fondnt

Chocolate Fondant

  • 100g 70% Dark Chocolate
  • 100g Butter
  • 60g Caster Sugar
  • 2 eggs
  • 1 egg yolks
  • 20g flour

Peanut Butter Ice Cream

  • 5 Egg Yolks
  • 250ml Full Fat Milk
  • 250ml Cream
  • 100g Sugar
  • 1 Tbsp Vanilla Extract
  • 60g smooth peanut butter


  1. Prepare the ice cream first, whisk the egg yolks and sugar together until pale and frothy. Add the milk, cream and vanilla. Heat slowly in a pan, stirring all the time until the mix begins to thicken. This needs to reach 80-82°c to cook the eggs. Any further and it will curdle. Remove from the heat and stir the peanut butter in. Cool then churn in an ice cream maker.
  2. For the fondants. Melt the chocolate and butter over a pan of softly steaming water. Beat together all the eggs and sugar then beat into the chocolate mix. Butter and dust 4 moulds with cocoa powder. Divide the mix between them. They can be cooked straight away or placed in the fridge and cooked later.
  3. When it comes to cooking them heat the oven to 200°C Fan. The fondants will be very dark and shiny when they go into the oven. Cook them for 8-11 minutes depending on in/out of fridge. As the outsides cook the mix turns a paler brown and looks like cake. As soon as the entire thing looks like this take it out of the oven. Using kitchen towel in both hands. Pick the mould up and tip out into your other hand. Place on a plate. Put some ice cream atop and chopped peanuts over for extra crunch.

One Comment

  1. Hi Dave. Been enjoying looking at your blog. I think we both enjoy some fine dining at finding a way to make it at home too! I’ll be following your blog here and on Instagram (thanks!) Amanda

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