CHOCOLATE FONDANTS WITH SALTED CARAMEL ICE CREAM

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Servings: 4

Ingredients

SALTED CARAMEL:
50ml golden syrup
40g unsalted butter
40g Demerara sugar
40g castor sugar
60ml cream
2 tsp NOMU Salt Flakes

ICE CREAM:
250ml fresh cream
385g condensed milk
2 extra-large eggs
100ml salted caramel

FONDANTS:
90g NOMU Decadent Hot Chocolate 
100g butter, softened
50g castor sugar
2 extra-large eggs
2 extra-large yolks
60ml cake flour
8 small squares of white chocolate
100g fresh raspberries, for topping
25g NoMU Cocoa Powder

Directions

To make the salted caramel, heat the syrup, butter and sugars in a small, heavy-based saucepan and bring to a boil. Remove from the heat and stir in the cream and salt. Return to the heat and simmer for 2-3 minutes. Pour into a non-plastic container and set aside to cool and thicken in the fridge.

For the ice cream, use the whisk attachment in a stand mixer to whip the cream into stiff peaks. In another bowl whisk together the condensed milk, egg yolks and salted caramel. Fold this into the whipped cream and pour into an airtight container. Freeze for 5 hours.

For the fondant, preheat the oven to 180° C. Grease and line the base of 4 x 7 cm dariole moulds and place them onto a baking tray. Place the chocolate chips in a glass bowl and melt in a double boiler or over a saucepan of simmering water. Cream the butter and sugar until thick, pale and fluffy. Add the eggs and egg yolks one at a time, whisking well after each addition. Fold in the melted chocolate and sifted flour. Half-fill the dariole moulds with the chocolate mixture, place two pieces of white chocolate and one raspberry into the centre of each mould and fill until three-quarters full with the remaining mixture.

Bake for 12-16 minutes until well risen. Remove from the oven and leave to stand for 2 minutes. Loosen the edges carefully and turn them out onto serving plates. Dust with cocoa, garnish with fresh raspberries and serve with salted caramel ice cream.

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