In the mood for a delicious dessert to end your meal? Then we’ve got just the thing. The chocolate fondant and pistacchio ice cream recipe was provided by Thomas Marchi, head chef of Filini Restaurant at the Radisson Blu Abu Dhabi, Yas Island. He says, “this is a great comfort food dish, the warmth of the chocolate and the sweetness of the ice cream combines to make this a great dish!”

Ingredients:

• 75g dark chocolate
• 75g butter, soften
• 30g brown sugar
• 10g flour
• 1 whole egg
• 1 egg yolk
• 30g pistacchio ice cream
• 10g icing sugar
• 3 mint leaves
• 3 strawberries

Method:

1. Melt chocolate in a glass bowl over a pan of hot water or in a bain-marie
2. Line moulds (250ml in size) with butter and flour
3. Mix the sugar and butter together, then slowly add the flour into mixture
4. Add the eggs and mix well. Then mix in melted, warm dark chocolate
5. Pour the mixture into moulds and keep in refrigerator for one hour
6. Pre-heat the oven to 190 degrees C and place fondant in the oven for
7. nine minutes
8. Remove and let rest for one to two minutes before turning onto plate
9. Garnish with strawberries, mint leaves, icing sugar and finish with scoop of ice cream

Makes three fondants

Check out our very own Tried and Tested review of this recipe below;

Want to enjoy a fantastic dessert? Try whipping up this chocolate fondant, courtesy of Thomas Marchi, head chef of the Filini restaurant at Radisson Blu Abu Dhabi, Yas Island.

With our family visiting on holiday, we thought we would end a busy day of sightseeing with a delicious melt in your mouth treat. The combination of the warm chocolate fondant and the cool ice cream really made this dish shine.

We started off by melting some dark chocolate in a glass bowl over a bain-marie. We lined our moulds with flour and butter (we chose to use our standard muffin tin). And then mixed together  the other ingredients separately. By then the chocolate had melted nicely and easily blended with our butter, sugar and egg mixture.

We poured the chocolate fondant into individual moulds and let them sit in the refrigerator for one hour. After a quick cooking time of nine minutes we pulled them out and let them rest like instructed. As we turned it out onto the plate however, our goey insides couldn't help but dribble out, but we're not sure exactly what we did wrong!

The real test however was the tasting and after everyone was served, the ensuing silence while everyone ate rapidly meant this recipe was a winner. A very simple dish for a rather fancy looking dessert? Yes please!

We give it five out of five spoons!