toodle.

Chocolate Fondant with Salted Caramel Brittle and Caramel Sauce

Indulgent melt-in-the-middle chocolate puddings served with homemade salted caramel sauce, nutty brittle, vanilla ice cream, and fresh raspberries.

VegetarianDessertChocolateIndulgentCaramel
Estimated Nutrition
Calories
1456.1
kcal / serving
5824.5 kcal total
Carbs
111.4g
per serving
445.6 g total
Fat
105.1g
per serving
420.4 g total
Protein
18.2g
per serving
72.8 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
110
g
Dark Soft Brown Sugar
For the caramel sauce
100
g
Caster Sugar
For the brittle
125
g
Dark Chocolate
Broken into pieces
100
g
Caster Sugar
For the fondant
1
unit
Cocoa Powder
For dusting
Dairy
110
g
Butter
For the caramel sauce
175
ml
Double Cream
For the caramel sauce
50
g
Butter
Plus extra for greasing
125
g
Butter
Plus extra for greasing dariole moulds
4
unit
Eggs
Free-range
500
g
Vanilla Ice Cream
Fruits
200
g
Raspberries
Fresh
GrainsCereals
60
g
Plain Flour
NutsSeeds
0.5
tsp
Fleur De Sel
Or sea salt, for the sauce
0.5
tsp
Fleur De Sel
Or sea salt, for the brittle
100
g
Hazelnuts
Blanched
Other
4
unit
Salted Caramel Chocolates
Soft-centered chocolates

Method

1
2
3
4
5
6
7
8
9
10
11
12
13