Raymond Blanc makes chocolate fondant with salted caramel on Raymond Blanc Kitchen Secrets.

The ingredients for the salted caramel are: 15g dark muscovado sugar, 200ml whipping or double cream, 20g glucose, 60g caster sugar, lemon juice, pinch salt and freshly ground black pepper to taste.

For the chocolate fondant: 15g cocoa powder, 15g caster sugar, 80g good-quality dark chocolate, minimum 60 per cent cocoa solids, 80g butter, plus extra for greasing, 2 free-range eggs, 1 free-range egg yolk, 45g icing sugar and 18g arrowroot.

For the chocolate sauce: 90ml full-fat milk, 130g good-quality dark chocolate, minimum 80 per cent cocoa solids.

To serve; icing sugar, 2-3 tbsp caramelised almonds and pistachios roughly chopped and 4 quenelles ready-made pistachio ice cream.