Chocolate Fondant and Frozen Yogurt

by Executive Chef Stephen Fraser

Ingredients

CHOCOLATE FONDANT

  • 125g dark chocolate 65%
  • 125g butter
  • 50g sugar
  • 2 egg yolks
  • 2 eggs
  • 25g flour

FROZEN YOGURT

  • 4 bananas
  • 3/4 cup of plain yoghurt
  • 3 tablespoons honey
  • 3 sprigs of thyme
  • pinch of cinnamon

Chocolate Fondant and Frozen Yogurt

Craving a five-star chocolate fondant, but not able to get one? Think again. Our Executive Chef Stephen Fraser will take you through this easy and delicious treat that you can create in less than an hour. View the video on our Instagram and Facebook feeds, Enjoy!

Serves: 4 people

Preparation Time: 25 minutes

Cooking Time: 10 – 12 minutes

Method

BANANA FROZEN YOGHURT WITH BURNT HONEY, CINNAMON AND THYME

Peel and slice the bananas, place them in a freeze bag and freeze for 2 hours.

Heat a pan on high. Add the honey and thyme when the pan is hot. Let the honey and thyme simmer for 2 mins until a slight darker colour then set it aside to cool.

Place the frozen banana slices in a food processor with 3/4 cups of plain yoghurt as well as the honey and thyme from earlier. Blend this until a smooth frozen puree. Place the frozen puree in a container and freeze for 30 mins before serving.

CHOCOLATE FONDANT

Preheat the oven to 190’C and spray or butter the moulds that you’ll need later on.

Over a double boiler, melt the butter and chocolate together and remember to stir every once in a while. While the chocolate and butter is melting start mixing the eggs, yolks and sugar together until the mixture is creamy and light.

Next, add in the melted chocolate mixture to the creamy eggs and sugar mix. Mix in the flour carefully and wisk well. Pour the final mix in moulds. Bake for +/-10 mins.