Chocolate peanut butter fondant puddings
How can you make a chocolate fondant even better? Add peanut butter, that鈥檚 how. Monica Galetti鈥檚 fondants are surprisingly easy to make and fabulously indulgent. Serve with cheat鈥檚 banana ice cream for a dessert that is bound to impress.
Equipment and preparation: For this recipe you will need a piping bag and 4 silver cooking rings (7cm/2戮in diameter and 5cm/2in deep).
Ingredients
For the fondants
- 40驳/1陆辞锄 butter
- 65g/2录oz smooth peanut butter
- 45g/1戮oz good-quality dark chocolate, minimum 65% cocoa solids
- 100驳/3陆辞锄 caster sugar
- 2 medium free-range eggs
- 35驳/1录辞锄 plain flour
For the banana ice cream
- 4 bananas, peeled, chopped and frozen
- 100驳/3陆辞锄 cr猫me fra卯che
To serve
- 75g/2戮oz toasted peanuts, chopped
Method
Preheat the oven to 180C/160C Fan/Gas Mark 4.
Melt the butter, peanut butter and chocolate in a medium saucepan. Remove from the heat and whisk in the sugar, eggs and flour.
Transfer the mixture to a bowl and leave to cool. Place in the fridge to rest for 10 minutes.
Meanwhile, line 4 silver rings (7cm/2戮in diameter and 5cm/2in deep) with baking paper and place on a lined baking tray.
Pour the fondant mixture into a large piping bag and pipe the mixture into the rings (alternatively spoon in). Bake for 8-10 minutes.
Meanwhile, for the ice cream, put the bananas in a blender and blitz until smooth. Add the cr猫me fra卯che and blend until smooth.
Carefully transfer the fondants to serving plates using a spatula, then remove the rings and paper. Serve with a good dollop of the ice cream alongside and scatter over the toasted peanuts.
Recipe Tips
If you don't have silver rings, the fondants can be made with ramekins greased with butter and dusted with flour.
