Warm Chocolate Fondant with Pistachio

Warm Chocolate Fondant with Pistachio

This recipe is from the cookbook “New Irish cooking recipes” from Peacock Alley.  Pistachio ice cream is delicious alone, or for dessert as an accompaniment to a fondant.


Dark Chocolate – 250 grams

Butter – 250 grams

Sugar – 200 grams

Cocoa – 60 grams

Eggs – 5

Yolks – 4pcs

Flour – 280 grams

Baking Powder – 16 grams


  1. Preheat the oven to 180C / 350F
  2. Melt together the butter and chocolate. Whisk the eggs and sugar on #2 speed.
  3. Blend the egg and chocolate mixture and fold in the flour and baking powder.
  4. Pour the mixture into 10 ramekins and leave in a fridge to set, then bake in the oven for 12-15 minutes.



Place the chocolate fondant in the centre of the plate allowing the mould to rest for at least a minute before removing. Slide it off gently and pour bitter chocolate sauce on top. Garnish with pistachio, ice cream and a piece of mint.

Recioto Della Valpolicella Docg Bertani 2015 – Dense and velvety, but never cloying; sweet, fragrant and intense with typical notes of cherry, which are enhanced by the ageing. The sugars are not high, leaving a lingering aftertaste of fruits of the forest, chocolate and liquorice.