M&S is delighted to announce that Mark Moriarty is back with another mouth-watering, tasty recipe, perfect for a romantic Valentine’s Day date night. This dessert is rich and indulgent, and perfectly sweet! Date night never looked (or tasted!) so good.

The second of Mark’s new recipes sees Mark create an indulgent Valentine’s Day dessert – a delicious triple chocolate fondant accompanied by smooth vanilla clotted cream made using decadent ingredients from the M&S foodhall.

Whether you’re looking to impress a loved one, a friend or even the whole family, this chocolate fondant this show-stopper dessert is a real winner! Rich and indulgent without feeling too heavy, the dessert includes a mix of the very best of M&S 90% and 70% dark chocolate for the ganache and fondant. The mixture of both chocolates gives an extra sweet taste and you’ll be surprised how easy it is to whip up.

To serve, the addition of vanilla pods to the M&S incredibly light and smooth clotted cream adds the perfect amount of sweetness and freshness that is sure to have you going back for second rounds!

This recipe showcases the best of M&S and focuses on simple and flavoursome ingredients for a luxurious dessert which is easy to whip up at home!

To follow Mark’s delicious recipe at home, all you’ll need is:

Serves 4

Prep time: 20mins 

Ingredients

  • 10g Cocoa Powder
  • 110g 70% chocolate
  • 110g Butter
  • 110g Caster Sugar
  • 2 egg yolks
  • 2 whole eggs
  • 110g plain flour
  • 50g 90% chocolate
  • 50g Milk chocolate
  • 100ml cream
  • 100g M&S thick clotted cream
  • 2 vanilla pods

Method

Cook time: 12mins

  1. Line some ramekins or moulds with a small amount of butter and cocoa powder.
  2. Place the 90% and Milk chocolate in a bowl, boil the cream and pour on top. Mix until smooth and chill in fridge.
  3. Melt the butter and chocolate in the microwave. In a separate bowl, whisk the eggs and sugar until light and airy.
  4. Fold the flour into the eggs, then stir in the melted chocolate and butter. Pour this mix into the moulds, ¾ of the way up.
  5. Scoop some of the firm chocolate ganache from the fridge and roll into a small ball in your hand, press this into the middle of the fondants.
  6. Bake for 12 mins at 180c. turn out onto a plate and dust with cocoa powder.
  7. Remove the seeds from the vanilla pods and fold through the clotted cream, serve alongside the fondant.