Chocolate Fondant with Pistachio Ice Cream

A delicious dessert from Maia Dunphy on Celebrity MasterChef Ireland.


  • ice cream:
  • 125 g/4½ oz unsalted pistachio nuts, out of their shells (weight shown is without shells)
  • 75 g/3 oz caster sugar
  • 3 free-range egg yolks
  • 500 ml/17fl oz double cream
  • fondants:
  • 15 g unsalted butter at room temp
  • 15 g caster sugar & 15 g cocoa powder mixed
  • 100 g chocolate (70% percent)
  • 100 g unsalted butter
  • 2 large eggs
  • 1 large egg yolk
  • 80 g sifted icing sugar
  • 12 g cocoa powder
  • 50 g plain flour
  • 3 g baking powder
  • 50 g unsalted pistachios, shelled.
  • 30 ml whole milk
  • 90 ml whipping cream
  • 80 g chocolate (min 70%)


  1. Preparation method – ice cream: Place half of the pistachios into a food processor with half of the sugar and blend until very fine.
  2. Roughly chop the remaining pistachios with a sharp knife on a secure chopping board.
  3. Whisk the egg yolks with the other half of the sugar in a large, heatproof mixing
  4. bowl, until thick and creamy.
  5. Place the cream and the finely ground pistachio and sugar mixture into a heavy-
  6. based pan over a medium heat and bring to the boil. Immediately remove from the
  7. heat and pour the mixture onto the egg yolks, whisking constantly. Return the
  8. pistachio custard to the pan and stir over a low heat until the mixture thickens.
  9. Remove from the heat and place into a large bowl of iced water to quickly cool, then
  10. refrigerate for at least one hour.
  11. Churn the pistachio custard in an ice cream maker according to manufacturer's
  12. instructions.
  13. Fold in the hand-chopped pistachios and transfer the ice cream to a freezer-safe container with a lid. Cover and freeze until required.
  14. Fondants: Grease moulds and dust with sugar/ cocoa mix. Preheat oven to 230c.
  15. Melt choc and butter in bowl over pan of hot water. When melted, remove and whisk in egg and yolks gradually. Sift dry ingredients. Fold into choc mix
  16. Divide between moulds.
  17. For sauce, bring milk and cream to boil and melt in chocolate. Bake fondants for 7 minutes.
  18. Put sauce on plate, invert fondant on top, drizzle with sauce, scatter over nuts and
  19. serve with quenelle of ice cream.
  20. Assemble the dish.


Equipment: food processor, sharp knife, chopping board, 3 x mixing bowl, large saucepan, small saucepan, large bowl and ice, ice cream maker or blast freezer, 4 x 150 ml pudding or dariole moulds, metal whisk, flour sieve, serving plate


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