Mushroom Risotto & Autumn Sloe Manhattan
Earthy mushroom risotto meets the depth of an Autumn Sloe Manhattan — a pairing built on structure, richness and quiet balance.
The fondant sits perfectly formed.
The chocolate holds its secrets.
The plate is composed, elegant… almost disciplined.
And then you crack it open.
The centre gives way.
Warm, molten chocolate spills out — unapologetic, indulgent, impossible to contain.
This is not dessert for restraint.
Step 1 Brush the inside of four pudding moulds with melted butter. Dust with coco powder in each mould.
Step 2 Put the butter and chocolate into a heatproof bowl. Set the bowl over a pan of simmering water and stir occasionally until chocolate is melted.
Allow to cool slightly and stir in the XO Cafe.
Step 3 Beat together the eggs, sugar and a pinch of salt with an electric whisk until pale, fluffy and almost doubled in volume – this will take 3-4 mins. Gently fold in the melted chocolate and butter, then the flour. Spoon into the prepared moulds, stopping just below the top.
Chill for at least 1 hr.
Step 4 Heat the air fryer to 180C. Cook the puddings for 10 mins, until the tops are set and coming away from the sides of the moulds.
Step 5 Leave to stand for 1 min, turn out onto plates and drizzle XO Café over the top and add a serve with ice cream or double cream. and strawberries.
Enjoy with a Espresso Martini.
Air fryer chocolate fondants are already a clever little rebellion — quick, precise, dangerously easy.
But introduce Conrad XO Café, and suddenly you’re not just baking… you’re composing.
That subtle thread of cold brew coffee cuts through the richness.
The chocolate deepens.
The sweetness sharpens into something more refined, more deliberate.
Crack it open… and let it run.
Because the best desserts don’t sit quietly on the plate.
They move.
They melt.
They invite you back for just one more bite — even when you swore you were done.
Deep. Decadent. Irresistible.
(And yes… it absolutely deserves that espresso martini.)
Earthy mushroom risotto meets the depth of an Autumn Sloe Manhattan — a pairing built on structure, richness and quiet balance.
Rich, bold and beautifully layered — roast wild duck meets its match in a Conrad Sloe Gin Negroni, where dark fruit and structured bitterness bring balance to every bite.