Chocolate Fondant served with a crunchie and bailey's ice cream

A decadent treat from the nice contestants at MasterChef Ireland.


  • 100 g plain dark chocolate
  • 125 g butter
  • 2 tbs of strong espresso
  • 2 tbs water
  • 2 large eggs
  • 1large egg yolk
  • 63 g caster sugar
  • 33 g plain sieved flour
  • 2 tbs of icing sugar
  • icecream:
  • 1 crunchie
  • dash of baileys cream liquer
  • 3 floz cream
  • 2egg whites
  • 1 oz castersugar
  • to serve:
  • 8 raspberries
  • fresh mint


  1. Chocolate fondant: Melt chocolate and butter over pan with water.
  2. Remove from heat and add coffee and water.
  3. Whisk eggs and sugar until foamy.
  4. Pour chocolate mix into egg mix add flour. Gently fold together.
  5. Place in ramekins.
  6. Place in 180degree oven for 10-12 mins
  7. Ice cream: Whisk egg whites until stiff. Add cream baileys and crunchie
  8. Place in icecream maker for 20 mins.
  9. Place in freezer.
  10. Assemble and serve

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