Serves 8

These fondants can be stored in the fridge unbaked for up to 2 hours once assembled. If baking from cold, add an extra couple of minutes or so to the cooking time.

100g unsalted butter, plus extra for greasing
1-2 tbsp cocoa powder or plain flour, to dust
140g Valrhona chocolate, 70 per cent cocoa solids, broken into pieces
4 large free-range eggs
2 egg yolks
120g caster sugar
85g ground almonds
Icing sugar, for dusting
Caramel (recipe below)

FOR THE CARAMEL

200g caster sugar
100g cold unsalted butter, cut into small cubes
100ml double cream
Sea salt

FOR THE MILK ICE-CREAM

1 litre whole milk
100g condensed milk
5g liquid glucose

1 Begin with the ice-cream. Boil the milk in a large saucepan until reduced to 400ml. Mix the condensed milk and liquid glucose in a large bowl, then pour in the reduced milk and stir well. Leave to cool, then put the mixture in an ice-cream machine and churn until almost firm. Transfer to a shallow container and freeze until firm.

2 For the caramel, heat the sugar in a heavy-based frying pan over a low heat. Shake the pan from time to time to move the sugar around. Once it has dissolved, add the butter and increase the heat to high. Cook until the butter and sugar blend together and turn a deep caramel. Remove the pan from the heat, pour in the cream and mix well. Pour into a small heatproof bowl and leave to cool completely.

3 Once the caramel is firm, scoop out eight small balls of caramel with a melon baller or teaspoon. Roll the caramel between your palms to shape into even balls, then roll each in a small pinch of sea salt. Place on a lined baking sheet, then pop in the freezer for about 30 minutes to partially freeze.

4 Preheat the oven to 180C/Gas 4. Butter 8 x 150ml ramekins or dariole moulds, then dust liberally with cocoa powder, tipping out any excess. Slowly melt the chocolate and 100g of butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes.

5 Using an electric whisk, whisk the eggs, egg yolks and sugar together until pale and really thick, then fold in the chocolate mixture. Sprinkle the ground almonds over the mixture and fold in using a large metal spoon. Divide half of the mixture between the ramekins or dariole moulds. Remove the caramel from the freezer and balance a caramel ball on top of each one.

6 Cover with the remaining chocolate mixture, then bake for 10-12 minutes until the fondants are well risen and have formed a firm crust. The middle should still be slightly runny. Remove from the oven. Serve the fondants in the ramekin dishes or turn them out onto plates if you have used dariole moulds. Dust with icing sugar and serve straight away with the milk ice-cream.

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