Cold Chocolate Fondant with Banana and Yoghurt Ice Cream.

Cold Chocolate Fondant with Banana and Yoghurt Ice Cream.

If you are looking for a special dessert to prepare for the festive season this will get family and friends purring. Rather than your usual timing issues with a normal hot chocolate fondant, this is foolproof make ahead version. It will get just as many plaudits as the hot one. It is simply some hot chocolate made with double cream, frozen and set inside a chocolate ganache.

The ice cream is an excellent accompaniment to this dish, a relatively healthy ice cream which acts as a superb palette cleanser ready for another mouthful of chocolate. This recipe is inspired form a dish I ate at Galvin’s Restaurants.[purerecipe]


    Liquid Centres

  • 70ml Double Cream
  • 40ml Orange Blossom Water(or Tap)
  • 70ml Whole Milk
  • 30g Agave Syrup
  • 25g 70% Cocoa Chocolate
  • 20g Cocoa Powder 100%
  • Chocolate Fondant

  • 340g Dark Chocolate 70% Cocoa solids
  • 250ml Whipping Cream(Heavy)
  • 50g Agave Syrup
  • 60g, cubed. Unsalted Butter
  • Banana and Yoghurt Ice Cream

  • 250g Very Ripe Bananas
  • 100ml Cream
  • 80g Sugar
  • 1 Tsp Vanilla Extract
  • 440g Greek Style Yoghurt


  1. Make the soft centres by warming the cream, water, milk and agave in a pan. Pour this over the chocolate and cocoa powder and stir until all combined. Add to a container so that the liquid is at least 1cm deep. Cover and freeze until solid.
  2. For the ice cream, dissolve the sugar into the cream. Add the remaining ingredients and place in an ice cream maker. Once frozen cut into 6 cubes.
  3. For the main fondant mixture. This recipe makes six 2in/5.5cm cylinders. Place these on a plate covered with cling film. 
  4. Warm the cream and agave until dissolved and warm, pour this over the chocolate and stir until all the chocolate has melted. Keep stirring as you add the butter until it melts too. Now half fill all of your rings. Let these set in the fridge for 20minutes.
  5. Now add your frozen liquid centres and cover with the remaining fondant mixture. Smooth over the tops. Place in the fridge for a couple of hours. This will let the fondant mixture harden slightly and the liquid centres melt.
To serve I just warmed some raspberry jam, if you want a perfectly smooth red smear-sieve the jam. Place a fondant on top of this adorned with a scoop of the ice cream. 


    • Dave Crichton

      Hi Alberto, I’ve just managed to rustle up an Osso Bucco tonight. I’ll be interested on your feedback when I write it up.

  1. Now that looks as impressive as it sounds, Dave. Although not light on the calories, you could likely make it small enough that it’s quite manageable after a heavy meal. And so pretty too.

    • Dave Crichton

      My answer to things like that, as you say make smaller ones or share it with the better half! I don’t think even I can manage one of these on my own.

  2. This looks exquisite & the raspberry jam is absolutely perfect with it.

  3. 4 words; “Heaven on a dish”. The ingredients of yogurt, bananas, whipping cream, chocolate, and orange blossom sound and look beyond superb. Incredibly delicious again!!

  4. I love the agave in this. This looks delightful! I can def. see the “show stopper” part =)

  5. Looks incredibly delicious!

  6. This dessert looks delicious and the presentation is so elegant!

  7. This is an awesome recipe. I love that you used yogurt for the ice cream, it sounds to me very palate refreshing. Brilliant make ahead dessert, shall try 🙂

    • Dave Crichton

      The yoghurt ice cream turned out so well. As there wasn’t any sugar sweetening it, there were no crystals in the freezing, leaving that perfect smooth texture.

  8. Hi Dave! Thank you so much for stopping by website and what a pleasure to find yours.. your photos are literally amazing.. I love the restaurant style o fthe photos too!! :). Im going to add you to my reader straight away but you know I would be drawn to the banana yogurt ice cream recipe – : ) – and Ive bookmarked this one specifically. Will let you know how it turns out!!

    • Dave Crichton

      Hi Em, the ice cream was delicious. Plus it was so easy to make, no custards and eggs. It would go perfectly well with the white chocolate fondant too!

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