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

Created by

  • Clare England - Chefs at the CHOCOLATE ACADEMY™ center UK
level 2

Recipe components

Used Callebaut products

Fondant pudding

  • 200g
  • 230g
    Ecl1pse Belgian Milk Chocolate

Melt the butter and chocolate together.

  • 6
  • 185g

Whisk the eggs and sugar together until light and fluffy. Mix in the cooled chocolate and butter mix

  • 60g

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)


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

  • 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.