The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Orange chocolate fondants

Use the best quality marmalade you can find for the ice-cream. Better still, use homemade if you happen to have a batch in the fridge.

You'll need

150 gm dark chocolate (61% cocoa solids), finely chopped 90 gm butter, coarsely chopped 30 ml Grand Marnier 1 orange, finely grated rind only 3 eggs 150 gm caster sugar 45 gm plain flour 30 gm Dutch-process cocoa To serve: candied orange peel (optional)   Marmalade ice-cream 800 ml pouring cream 150 ml milk 2 oranges, rind removed with a peeler, juiced 8 egg yolks 70 gm caster sugar 180 gm good-quality orange marmalade 30 ml Grand Marnier   Grand Marnier ganache 40 ml pouring cream 10 ml Grand Marnier 75 gm dark chocolate (61% cocoa solids), finely chopped 20 gm candied orange peel, diced


  • 01
  • For marmalade ice-cream, combine cream, milk and orange rind in a saucepan, bring just to the simmer over medium heat, remove from heat, stand for 20 minutes to infuse, then bring back to the simmer. Meanwhile, whisk yolks, sugar and orange juice in a heatproof bowl until pale (4-5 minutes). Pour over cream mixture, whisk to combine, return to pan and stir continuously until mixture coats the back of a wooden spoon thickly (4-5 minutes). Strain into a bowl (discard solids), stir in marmalade and Grand Marnier until combined, cool completely, then freeze in an ice-cream machine according to manufacturer’s instructions. Makes about 1 litre.
  • 02
  • For Grand Marnier ganache, bring cream and Grand Marnier to the boil in a small saucepan, remove from heat, add chocolate and stand for 1 minute, then stir until smooth. Stir in candied orange peel and refrigerate until firm (2-3 hours). Roll heaped teaspoons of mixture into 6 balls, refrigerate until required.
  • 03
  • Melt chocolate, butter, Grand Marnier and orange rind in a heatproof bowl placed over a saucepan of simmering water, stir until smooth (4-5 minutes), remove from heat. Whisk eggs and sugar in a heatproof bowl over a saucepan of simmering water until very thick and pale (7-8 minutes). Remove from heat, fold in chocolate mixture, sift over flour and cocoa, fold to combine. Refrigerate until firm (3-4 hours).
  • 04
  • Preheat oven to 180C. Half-fill 6 buttered and floured 150ml-capacity metal dariole moulds with pudding mixture, pressing mixture firmly into mould and making a small indentation in the centre with a teaspoon. Place a ball of ganache in the centre, top up with more pudding mixture to 1cm below rim, smoothing top. Bake until risen and just firm to the touch (12-15 minutes), stand for 5 minutes, turn onto serving plates and serve immediately with marmalade ice-cream and candied orange peel, if using.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Jun 2009

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.