Guiness Punch Chocolate Fondant

Just when you thought you knew your way around a chocolate fondant, this Guiness Punch infused recipe has arrived to change the game. Guinness punch is a creamy, Jamaican cocktail, made by mixing stout, condensed milk, cinnamon, nutmeg, vanilla, and rum. This recipe blends the indulgent, chocolate flavours of a classic chocolate fondant with a deep, spicy hit of Guiness Punch, delivering a Caribbean twist on the classic crowd pleaser.

Allow a day before you’re looking to serve your desserts to freeze the spiced condensed milk into ice cubes. When added to your fondant mix they’re guaranteed to deliver a melt-in-the-middle result.

Ingredients for 2 fondants:

For the fondants

• 60g unsalted butter, plus extra to grease

• 60g dark chocolate, broken into pieces

• 60g caster sugar

• 1 egg and 1 egg yolk

• 2 tbsp Guiness Import

• 1 tbsp cocoa powder

• 1 1/5 tbsp plain flour

For the condensed milk ice cube

• 200ml condensed milk

• 1/2 tsp nutmeg

• 1 tsp cinnanom

• 1 tsp vanilla essence

• 1 tsp Guiness Import

Method

1. Make the condensed milk ice cube that will sit in the centre of your fondants a day ahead of when you want to serve them. Heat the condensed milk and flavourings in a pan on a medium low heat. Infuse for 10 minutes then pour into cling film lined ice cube trays and freeze overnight.

2. The next day, grease two moulds, add the cocoa powder to one and pass between the two moulds until they’re both fully coated with powder. Set aside.

3. Heat the oven to 200 celsius and place a baking tray inside.

4. Over a bain marie, combine the chocolate and butter and leave to melt, mixing ccassionally. Meanewhile, combine the eggs and sugar in a freestanding mixer and whisk until pale yellow. When the chocolate and butter are melted, leave to cool slightly then gradually incorporate then with the egg mix, on a slow speed setting. Leave the mixer on slow and add the Guiness followed by the flour.

5. Half fill the moulds with the batter then place one frozen condensed milk cube into each. Cover with the remaining batter leaving a half centimetre space at the top for the fondants to rise.

6. Put the fondants on the tray in the oven for 10 minutes. When cooked, remove them from the over then rest for 30 seconds. Put a place on top of each and flip over. Slide off the pudding mould and serve immediately. I served mine with mascarpone ice cream and a sprinkle of cocoa powder.