Our HyggeBox this month featured a premium smoked salt from Halen Mon. We decided that we would try it in a range of different recipes, including working with chocolate.
Our favourite recipe was a chocolate fondant.
Salted Chocolate Fondant and Ice Cream
Ingredients: (serves 2)
- 50g dark chocolate
- 50g butter
- 50g sugar
- 1 egg
- 1 egg yolk
- 50g flour (or gluten-free flour)
- ½ tsp Salt
- Butter and cocoa powder for greasing ramekins
Grease ramekins liberally with butter then dust with cocoa powder. Place them in the fridge so the butter hardens while you make the mixture
Melt the chocolate and butter together in a bowl add the salt and set aside to cool
Beat the egg, egg yolk and sugar together in a bowl until thick and bubbly (should double in size)
Fold the egg mixture into the melted chocolate
Fold in the flour taking care not to knock all the air out of the mixture
Divide the mixture into the ramekins and leave in the fridge for at least half an hour before baking
Bake at 160 degrees for 10-12 minutes
Clotted Cream Ice Cream
- 2 large free-range eggs
- 125g caster sugar
- 2 x 227g tub Rodda’s Cornish Clotted Cream
- 250ml full-fat milk
Whisk the eggs in a large bowl until light and frothy. Add the sugar gradually and whisk for a further 3 minutes. Add the clotted cream and milk into the egg mixture and whisk well.
Spoon the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. If you’re not using an ice cream maker, spoon into a 2-litre freezer-proof container and freeze for 3 hours.
Remove from the freezer and whisk until smooth. Return to the freezer for another 3 hours. Repeat this process 3-4 times, and then freeze for 2 hours, until semi-solid.
When ready to serve remove from the freezer for 5 minutes or until slightly softened.