Fondant pudding, chocolate ice cream and apricot sauce infused with basil

Created by

Clare England - Chefs at the CHOCOLATE ACADEMY™ center UK

level 2

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Recipe components

Used Callebaut products

Fondant pudding

Ingredients	Preparation
200g butter 230g Ecl1pse Belgian Milk Chocolate	Melt the butter and chocolate together.
6 eggs 185g sugar	Whisk the eggs and sugar together until light and fluffy. Mix in the cooled chocolate and butter mix
60g flour	Whisk in the flour lightly. Pipe 75g of mix into cake rings (±8-10 cm) lined with silicone paper. Bake at 180°C for 8-10 mins.

Eclipse ice cream (35g scoop)

Ingredients	Preparation
600ml hot water 200g Callebaut - Chocolate Gelato Mix - ChocoBase Al Latte 100g Ecl1pse Belgian Milk Chocolate	Blend all ingredients together with an immersion blender for 2 minutes
Leave to rest for 30 minutes in a refrigerator Pour into a batch freezer and churn

Apricot and basil coulis

Ingredients	Preparation
200g apricot puree 2g caster sugar 5g basil leaves	Place all ingredients into a saucepan. Slowly bring to the boil so that the sugar dissolves. Turn off the heat as soon as the mix boils and let the basil infuse for 5 minutes. Remove basil leaves and serve.

Assembly and presentation

Remove the cake ring from the hot fondant. Place onto a dessert plate.
Serve with a scoop or quenelle of the chocolate ice cream and apricot coulis. Serve immediately.