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La Belle Cuisine
Death By Chocolate
Yield: 4 ice cream sundaes
Preparation: 1 1/2 hours plus chilling,
freezing and cooling times
Chocolate velvet ice cream:
5 large egg yolks
1/2 cup granulated sugar, divided
1/8 teaspoon salt
1 1/4 cups heavy (whipping) cream
1 cup milk
6 ounces semisweet chocolate,
4 teaspoons vanilla extract
Hazelnut coffee cream:
2 1/2 cups heavy (whipping) cream
8 ounces white chocolate,
3/4 cup fresh roasted hazelnut-
flavored coffee beans
1 tablespoon Italian hazelnut liqueur,
such as Capella or Frangelico
1 teaspoon vanilla extract
Chocolate fudge sauce:
2 ounces semisweet chocolate,
1/3 cup unsweetened alkalized
1/3 cup granulated sugar
1/3 cup evaporated milk
1/3 cup light corn syrup
2 teaspoons vanilla extract
Fresh brewed coffee, to thin
4 to 8 cigarette cookies
Make the chocolate velvet ice cream:
In a medium bowl, using a wire whisk, stir the yolks, 2
of the sugar and salt until blended.
In a heavy, medium noncorrosive saucepan, bring the remaining
cream and milk to a gentle boil. Remove the pan from the heat.
Gradually whisk about 1 cup of the hot cream mixture into the beaten
until blended. Return this mixture to the saucepan.
over medium heat, stirring constantly with a
flat-edged wooden spoon,
for 3 to 5 minutes, until the custard has
It is done
when you can run your finger down
the back of the
coated spoon and
the path remains in the custard.
The custard will register 175 degrees F
on an instant read thermometer. Remove the pan from the heat.
As soon as the custard is ready, add the chocolate to it. Let
stand for 30 seconds and then whisk until smooth. Strain the
chocolate custard into a large noncorrosive metal bowl. Set the bowl over a
bowl containing ice and ice water for 5 to 10 minutes, stirring
frequently, until the custard is cool. Remove the bowl from the bowl holding
the ice water and stir in the vanilla extract.
Cover the surface of the custard with plastic wrap and
refrigerate 1 to 2 hours, stirring occasionally, until very thick and cold.
Scrape the custard into an ice cream maker and freeze
according to manufacturer's instructions. Pack the churned ice cream into a
1-quart container. Cover and freeze for a few hours or overnight.
Make the hazelnut coffee cream:
Put the white chocolate into a medium bowl. In a medium
bring the cream and coffee beans to a gentle boil. Remove the pan
heat, cover and steep for 10 minutes.
Return the saucepan to the heat and bring the cream mixture
gentle boil. Remove the pan from the heat. Ladle about 1 cup of
the hot cream over the white chocolate. Let the mixture stand for 30
melt the chocolate. Whisk until smooth. Pour the remaining
(including the coffee beans) over the chocolate and stir
until blended. Stir
in the hazelnut liqueur and vanilla. Cover the surface
of the hazelnut
coffee cream with plastic wrap and refrigerate for at
least 6 hours or
Make the chocolate fudge sauce:
Put the chocolate in a small bowl. In a heavy medium
together the cocoa and sugar. Slowly whisk in the evaporated
make a smooth paste. Stir in the corn syrup.
Cook over medium heat, stirring constantly with a wooden
6 minutes and gradually bring the mixture to a gentle boil.
pan from the heat. Pour the hot mixture over the chocolate. Let
the mixture stand for 30 seconds to melt the chocolate. Whisk until smooth.
Stir in the vanilla. Cool to room temperature, cover and refrigerate.
Put four 10-ounce pilsner glasses in the freezer to chill.
Remove the bowl of chocolate fudge sauce from the
stir 1 to 3 tablespoons of fresh brewed coffee into the
to thin it to a sauce-like consistency.
Dip one end of each cigarette cookie into the sauce. Place
cookies onto a plate.
Strain the chilled hazelnut coffee cream into a large bowl.
coffee beans. Using a hand-held electric mixer set at high
the cream for 1 to 2 minutes, until it starts to form stiff
peaks. Do not
overbeat or the hazelnut cream will become grainy. Reserve
half of the hazelnut cream for decorating the tops of the sundaes.
Put one small scoop of the chocolate velvet ice cream into
of each chilled pilsner glass, and top each one with a dollop of
coffee cream. Drizzle about 1 1/2 tablespoons of the chocolate
sauce over each serving. Repeat the layering process with the
ice cream, hazelnut cream and sauce, finishing with a large scoop
cream drizzled with chocolate sauce.
Fill a pastry bag, fitted with a large closed star tip (such
as Ateco #9)
with the remaining hazelnut cream. Decorate the top of each
with the hazelnut coffee cream. Garnish each sundae with one or two
chocolate-dipped cigarette cookies. Serve immediately.
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We all scream for ice cream!
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