Molten Chocolate Fondant with Salted Caramel Core & No-Churn Milk Ice Cream

⏱ 90 min · Serves 4

A dark chocolate fondant hiding a pocket of salted caramel that floods the plate the second your spoon breaks through. Alongside it, a pale, gently sweet no-churn milk ice cream — think cold, creamy milk bottle sweets — to cut the richness. Restaurant-standard, but every stage can be done ahead.

Per serving: 1010 kcal · 14.0g protein · 88.0g carbs · 68.0g fat

Ingredients

• FOR THE MILK ICE CREAM (make a day ahead):
• 300ml double cream, well chilled
• 200ml sweetened condensed milk
• 60g full-fat milk powder
• 1/4 tsp fine sea salt
• 1 tsp vanilla bean paste
• FOR THE SALTED CARAMEL:
• 100g caster sugar
• 2 tbsp water
• 75ml double cream, warm
• 25g unsalted butter
• 1/2 tsp flaky sea salt
• FOR THE FONDANTS:
• 120g dark chocolate (70%), chopped
• 120g unsalted butter, cubed, plus 20g soft butter for the moulds
• 2 tbsp cocoa powder, for dusting the moulds
• 2 whole eggs
• 2 egg yolks
• 90g caster sugar
• 50g plain flour
• pinch of fine salt
• TO SERVE:
• flaky sea salt
• cocoa powder or a few toasted hazelnuts

Method

1. Make the ice cream first. Whisk the milk powder into the condensed milk with the salt and vanilla until smooth. In another bowl whip the cream to soft peaks, then fold it into the condensed milk mixture in three additions, keeping it airy. Freeze in a lidded container for at least 6 hours, ideally overnight.
2. Make the caramel. Put the sugar and water in a small heavy pan, swirl once, and cook over medium heat without stirring until deep amber, about 6-8 minutes. Off the heat, carefully pour in the warm cream (it will spit), then whisk in the butter and flaky salt. Pour into a shallow dish and chill until firm enough to scoop, about 45 minutes.
3. Roll the cold caramel into 4 balls roughly 2cm across (about 2 tsp each) and freeze them solid, at least 30 minutes. Keep the rest of the caramel for saucing.
4. Prepare 4 x 175ml dariole moulds or ramekins: brush thickly with soft butter using upward strokes, chill 5 minutes, butter again, then dust with cocoa and tap out the excess. This is what guarantees a clean turn-out.
5. Melt the chocolate and butter together in a bowl over barely simmering water, then cool for 5 minutes. Meanwhile whisk the eggs, yolks and sugar with an electric whisk for 4-5 minutes until pale, thick and ribboning.
6. Fold the warm chocolate into the egg mixture, then sift over the flour and salt and fold gently until just combined.
7. Divide half the batter between the moulds, drop a frozen caramel ball into the centre of each, then cover with the remaining batter to about 1cm below the rim. Chill for at least 30 minutes (up to 24 hours).
8. Heat the oven to 200C/180C fan. Bake the fondants straight from the fridge on a tray for 12-13 minutes: the tops should be set and domed with a slight wobble in the very centre.
9. Rest for 1 minute, run a knife round the edge, invert onto warm plates and lift off the moulds.
10. Warm the remaining caramel with a splash of cream and spoon a little onto each plate. Add a scoop of milk ice cream, a pinch of flaky salt and a dusting of cocoa. Serve immediately.