Chocolate Fondant

When you make this dessert, make sure you have a light dinner as it is a bomb! But the contrast of the hot melted chocolate and the cold ice cream is absolutely divine. I usually use a neutral vanilla ice cream, but if you want to make it even more special; try using coconut ice cream! This makes enough for three or four ramekins, depending on the size.

Ingredients

75 g dark 70% Chocolate

half a stick of unsalted Butter

1/8 cup granulated Sugar

1 Egg

1 Egg Yolk

Ice cream

Preheat oven to 230 degrees celcius. Melt the butter and chocolate au bain marie and set aside to cool.

Mix the sugar and egg until increased in volume about 3 times (takes about 5 minutes). Then carefully fold in the cooled chocolate mixture, preserving as much of the air as possible.

Butter the ramekins and pour in the mixture. Bake for 6-8 minutes. Serve warm, with a dollop of ice cream!