Craig Floate Chef

Salted caramel chocolate fondant, yoghurt, honeycomb, raspberry sorbet

No ordinary chocolate fondant, this is a salted caramel, yoghurt, honeycomb and raspberry sorbet, chocolate fondant.

I’m not gonna lie…… it’s decadent…… but you are going to love it.


Chocolate fondants

⦁ 100g unsalted butter, plus extra for buttering the moulds

⦁ cocoa, for dusting

⦁ 150g dark chocolate, at least 72% solids, chopped

⦁ 1/2 tsp vanilla extract

⦁ eggs, 2 large

⦁ egg yolks, 2 large

⦁ 55g golden caster sugar

⦁ 35g plain flour

⦁ 4 good, heaped tsp salted caramel sauce

Honeycomb – 

⦁ butter, for the tin

⦁ 200g caster sugar

⦁ 5 tbsp golden syrup

⦁ 2 tsp bicarbonate of soda

To finish – 

⦁ Tub of Greek yoghurt

⦁ Tub of raspberry sorbet

Method – 

⦁ Grease 4 mini metal pudding moulds thickly with soft butter and dust well with cocoa, so that all the butter is covered.

⦁ Put the 100g butter and the chocolate in a heatproof bowl and melt together in 30 second bursts in the microwave, stirring in between each burst. Or set over a pan of hot water and melt gently, stirring occasionally. Set aside while you make the sponge.

⦁ Whisk together the whole eggs, egg yolks and sugar until the mixture is fluffy, doubled in size and pale in colour. When you lift the whisk from the mixture it should leave a ribbon trail on top of the surface. This will take about 5 minutes. Whisk in the melted chocolate and butter, then sift over the our and fold in well.

⦁ Spoon the mixture into the moulds to ll about 1.5cm full. Dot a tsp of the caramel sauce in the centre, then cover carefully with more sponge mixture until the moulds are filled to about 1cm below the rim.  Pres heat oven to 180c. Put on a baking tray and bake for 10-12 mins, the mixture should rise just above the edge of the moulds. Turn out onto serving plates, dust with more cocoa and serve straight away.

⦁ Note these can be made in advance and kept in the fridge until needing to be cooked for your guests.

To make the honeycomb – 

⦁ Butter a 20cm square tin. Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.

⦁ Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won’t take long), then as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately – be careful, the mixture will be very hot.

⦁ The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks. Once again this can be made in advance before the dish needs to be served.

⦁ To finish the dish, place the turned-out fondant on the plate, dust with icing sugar, take a spoon of the yoghurt and add to the plate, then take a scoop of the sorbet and add to the plate, crumble some of the honeycomb onto the plate and serve straight away.

Equipment needed – 

⦁ Moulds for chocolate fondants

⦁ Electric mixer for fondant mix

⦁ Pots/pans