Name: Chocolate Fondant With Praline & Caramel Ice Cream
Total time: 2 h 45 min
Yield: 6
Ingredients: For the chocolate sweet pastry; 250g/9oz plain flour; 2 tbsp bitter cocoa powder; 100g/4oz unsalted butter at room temperature; 75g/3oz caster sugar; 1 egg, plus 1 egg yolk; A small pinch of salt; For the caramel sauce; 150g/5oz caster sugar; 225g/8oz double cream; For the hazelnut praline; 200g/7oz peeled hazelnuts, chopped; 300g/11oz caster sugar; 70ml/2¾fl oz water; 2 tsp butter; For the chocolate fondant; 160g/51/2oz 70% Valrhona Guanaja chocolate; 25g/1oz unsalted butter; 25ml/1fl oz egg white; 25g/1oz caster sugar; 10g/2 tsp “00” flour/plain flour; 75ml/3fl oz egg whites

VMG Recipes