Chocolate Fondant, White Choc Grenache, Caramel Sauce

Preparation Time 15 minutes
Cooking Time 10-12 minutes
Standing/Marinating 10 minutes
Serves 8 portions
Chocolate Fondant, White Choc Grenache, Caramel Sauce
50g melted butter, for brushing Caramel Sauce:
Cocoa powder, for dusting 250g caster sugar
200g dark chocolate, chopped into small pieces 142ml pot double cream
200g butter, in small pieces 50g butter
200g golden caster sugar Chocolate Grenache:
4 eggs and 4 yolks 80g white or dark chocolate, coarsely chopped
200g plain flour 80ml heavy cream
1 Tbsp unsalted butter, at room temperature


  1. First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next moulds.
  2. Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
  3. In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.
  4. Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
  5. Tip the fondant batter into a jug, then evenly divide between the moulds. Chill for at least 20 mins or up to the night before. Meanwhile, make the caramel sauce.
  6. Heat oven to 180C. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
  7. Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
  8. Starting from the middle of each plate, squeeze a spiral of caramel sauce – do all the plates you need before you go on to the next stage.
  9. Paint the plate with a little white chocolate Grenache, then sit a fondant on the Grenache on each plate. Sprinkle with chocolate ‘earth’ (See recipe).
  10. Using a large spoon dipped in hot water, scoop a ‘quenelle’ of ice cream and carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.

Caramel Sauce:

  1. Tip the sugar into a heavy-based frying pan, stir in 4 tablespoon water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel.
  2. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.

Chocolate Grenache:

  1. Place the chocolate in a medium heatproof bowl.
  2. Place the cream in a small saucepan over medium heat and bring to a simmer. Pour over the chocolate and let stand until chocolate has softened, about 5 minutes.
  3. Add the butter and stir until smooth. Let cool slightly before using.


·        The fondants can be frozen for up to a month and cooked from frozen.

·        To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.