For the fondants:
– 100g dark chocolate
– 100g butter (plus 25g melted to grease moulds)
– 2 eggs
– 2 egg yolks
– 100g caster sugar
– 4 tsp cocoa powder
For the banana ice cream:
– 4 ripe bananas
– 50g caster sugar
– 150ml Greek yoghurt
First, peel the bananas, chop into chunks and freeze for one hour.
In the meantime, brush the inside of four dariole moulds with the melted butter, then coat with the cocoa powder – this will help your fondants to come out easier.
Then, melt the chocolate and the remaining butter together in a bowl over simmering water. Remove it from the heat when it’s ready.
Whisk the two whole eggs, two yolks and 100g caster sugar until the mixture is thick and pale – about five minutes or so…
Add the melted chocolate and butter to the eggs – try to mix gently to keep the air in!
Do the same with the flour.
Spoon the mixture into the moulds – fill each of them about 2/3 full so there’s space for them to rise.
Now for the ice cream. Blend the bananas, yoghurt and 50g sugar together until smooth, then re-freeze for around 20 minutes.
Bake the fondants for ten minutes at 180 degrees celsius.
Carefully release your fondants from the moulds, add a scoop of ice cream…