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Chocolate Fondant with Honeycomb Ice Cream

Chocolate Fondant with Honeycomb Ice Cream

 

450g Dark Chocolate

225g Butter

½ Cup of Plain Flour

1 Cup Sugar

5 Eggs

 

Pre-heat the oven to 180°C. Place the chocolate and butter in a heatproof bowl, Place over a saucepan of simmering water and allow to melt. Do not allow to get too hot.

Cream the eggs and sugar together, either by hand or in a food processor.

Add the flour and beat in.

Beat in the melted chocolate and butter mix. Place the mix in the fridge,

Brush 4 ramekins with soft unsalted butter and dust with cocoa powder or flour.

When the mix has slightly set, pipe or spoon the mixture into the moulds.

Cook in a hot oven 190ºc/Gas 4½ for 8-10 minutes. When cooked the fondants should have risen but still be runny in the middle, served with Honeycomb ice cream.

 

Quick & Easy Honeycomb IceCream

1 lt Vanilla Ice Cream

2 x Crunchie Bars, broken into chunks

 

~ Slightly melt the Ice Cream and stir in the Chunks of Crunchy.

 

 

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Killarney Court Hotel, Tralee Road, Killarney, Killarney, Co Kerry. Ireland
Tel: +353 (0)64 6637070 | Lo-Call: 1890 930 033 | Fax: +353 64 6637060
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Killarney Riverside Hotel Kenmare Bay Hotel & Resort Kenmare Bay Holiday Homes and Luxury Lodges

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