There is always – and we mean always – room for dessert, especially when it’s a chocolate fondant from SuperValu ambassador Gareth Mullins.
We sat down with the man himself and discovered the surprising secret to ensuring perfect fondants time and again. “Make them two days before,” laughs Mullins. “That way, you are sorted for Christmas Day.”
His advice is: “Make the fondants on the 23rd and put the ramekins into your fridge, ready to be baked on Christmas Day. Then, after dinner, when you’ve cleaned up a little and are starting to relax, you just need to bake them. Once they’re baked, let them sit, with that molten chocolate in the middle, and then serve with SuperValu Signature Tastes Salted Butter Caramel Ice Cream. Perfect.”
At home, Mullins always makes a sharing dessert at Christmas, normally traditional trifle with panettone, that can be enjoyed by the whole family, plus just one other dessert.
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“People tend to panic and make too many desserts and they’re not eaten,” he says. “Instead, make one showstopper and one other dessert; less is more.”
But that doesn’t mean skimping on treats; as Mullins points out, it’s about prioritising your time so you can savour the festive season rather than spending it in the kitchen.
And that’s exactly where SuperValu’s Signature Tastes dessert range comes into play.
Take the Madagascan Vanilla Custard, crowned with a Great Taste 2025 One Star. Silky and versatile, it’s equally at home poured over a pudding or layered into a trifle. Then there’s the Signature Tastes Yule Log, a silver winner at Blas 2025, courtesy of Couverture Desserts Ltd, a mouthwatering way to impress your guests.
But SuperValu isn’t stopping there. New arrivals for 2025 include the indulgent Belgian Chocolate Trifle and Dulce de Leche & Chocolate Pavlova Stack, a dessert so irresistible we anticipate queues when it lands in store on December 18th.
Of course, while the brand is renowned for its constant food innovation, the Signature Tastes range is firmly rooted in the classics. Expect fanfare when the Irish Cream Liqueur Crown Pudding makes its entrance, and again when the Mince Pie Range arrives – timeless essentials that belong on every Christmas table. Whether offered to visitors or enjoyed with a warming cup of tea and a Christmas movie, these are the treats that turn December into something magical.
Of course, a showstopping dessert calls for showstopping wine and bubbles, and this year SuperValu has options for all palates and budgets.
Exclusive to SuperValu, the Signature Range represents the pinnacle of wine selection. Specially sourced by renowned wine expert Kevin O’Callaghan, this collection has been meticulously curated to deliver premium quality at outstanding value.
Partnering with distinguished vineyards around the globe, each bottle embodies the very best of its region, variety and style. With multiple award-winning wines in the range, you can trust that every pour reflects true craftsmanship and excellence, with classic reds and whites for all tastes and standouts including Ricossa Barolo, Pouilly Fuisse and Andre Goichot, just to name a few.
When shopping in-store, simply look for the Signature Range Icon – your mark of distinction, quality and taste.
And because no festive season is complete without a little sparkle, SuperValu has focused this Christmas on delivering unbeatable prices across its off-licence. Genuine Champagne starts from just €20, an extraordinary price for such prestige. For everyday celebrations, vibrant Prosecco, at only €8, is the perfect go-to sparkler, while Spanish Cava (€12) and Crémant d’Alsace (€15) bring depth and elegance to the table.
Together, the Signature Range and festive fizz selection ensure that every occasion, from casual gathering to grand celebration, is elevated with exceptional taste at remarkable value.
Chocolate fondant with mixed berry compote, salted caramel ice cream
Ingredients
- 50g SuperValu melted butter for brushing
- Cocoa powder for dusting
- 200g Signature Tastes dark chocolate, chopped into small pieces
- 200g SuperValu butter, in small pieces
- 200g golden caster sugar
- 4 SuperValu eggs
- 4 egg yolks
- 200g plain flour
- 100g Signature Tastes strawberries
- 100g Signature Tastes blueberries
- Dusting icing sugar
- SuperValu Signature Tastes Salted Butter Caramel Ice Cream
Method
- First, prepare your pudding moulds. Brush melted butter all over the inside using upward strokes. Chill the moulds, then repeat with more melted butter. Add a spoonful of cocoa powder, tip to coat, and tap out the excess. Repeat for all moulds.
- Place a bowl over a pan of barely simmering water and slowly melt the dark chocolate and butter together. Remove from heat and stir until smooth. Let cool slightly.
- In a separate bowl, whisk the eggs and egg yolks with the golden caster sugar until thick and pale. Sift in the plain flour and beat together.
- Pour the melted chocolate into the egg mixture in thirds, beating well between each addition until fully combined into a loose cake batter.
- Transfer the fondant batter into a jug and evenly divide between the prepared moulds. Chill for at least 20 minutes or overnight.
- Preheat the oven to 200 degrees (fan 180 degrees). Place the moulds on a baking tray and bake for 10–12 minutes until the tops form a crust and begin to pull away from the sides. Let sit for one minute.
- Loosen the fondants by gently moving the tops to release them from the sides. Tip each fondant slightly on to your hand to check it’s free, then return to the mould for plating.
- Cut the strawberries and blackberries in half. Place in a bowl with the blueberries and dust with icing sugar to make the compote.
- Place a fondant in the centre of each plate. Using a spoon dipped in hot water, scoop a quenelle of salted vanilla ice cream.
- Carefully place the ice cream on top of the fondant and serve immediately with the berry compote on the side.
