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Death By Chocolate
Chocolatier Archives

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, coarsely chopped
4 teaspoons vanilla extract

Hazelnut coffee cream:
2 1/2 cups heavy (whipping) cream
8 ounces white chocolate, finely chopped
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, finely chopped
1/3 cup unsweetened alkalized cocoa powder
1/3 cup granulated sugar
1/3 cup evaporated milk
1/3 cup light corn syrup
2 teaspoons vanilla extract

Assembly:
Fresh brewed coffee, to thin chocolate sauce
4 to 8 cigarette cookies

Make the chocolate velvet ice cream:
In a medium bowl, using a wire whisk, stir the yolks, 2 tablespoons
of the sugar and salt until blended.
In a heavy, medium noncorrosive saucepan, bring the remaining
sugar, 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
egg yolks until blended. Return this mixture to the saucepan.
Continue cooking over medium heat, stirring constantly with a flat-
edged wooden spoon, for 3 to 5 minutes, until the custard has
thickened slightly. 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 thermo-
meter. Remove the pan from the heat.
As soon as the custard is ready, add the chocolate to it. Let the custard
stand for 30 seconds and then whisk until smooth. Strain the chocolate custard into a large noncorrosive metal bowl. Set the bowl over a larger
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 saucepan
bring the cream and coffee beans to a gentle boil. Remove the pan
from the heat, cover and steep for 10 minutes.
Return the saucepan to the heat and bring the cream mixture back to
a 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
seconds to melt the chocolate. Whisk until smooth. Pour the remaining cream mixture (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 overnight.

Make the chocolate fudge sauce:
Put the chocolate in a small bowl. In a heavy medium saucepan, stir
together the cocoa and sugar. Slowly whisk in the evaporated milk to
make a smooth paste. Stir in the corn syrup.
Cook over medium heat, stirring constantly with a wooden spoon for
4 to 6 minutes and gradually bring the mixture to a gentle boil. Remove
the 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.

Assembly:
Put four 10-ounce pilsner glasses in the freezer to chill.
Remove the bowl of chocolate fudge sauce from the refrigerator.
Gently stir 1 to 3 tablespoons of fresh brewed coffee into the sauce
to thin it to a saucelike consistency.
Dip one end of each cigarette cookie into the sauce. Place the dipped
cookies onto a plate.
Strain the chilled hazelnut coffee cream into a large bowl. Discard the
coffee beans. Using a hand-held electric mixer set at high speed, beat
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 the bottom
of each chilled pilsner glass, and top each one with a dollop of hazelnut
coffee cream. Drizzle about 1 1/2 tablespoons of the chocolate fudge
sauce over each serving. Repeat the layering process with the remaining
ice cream, hazelnut cream and sauce, finishing with a large scoop of ice
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 sundae
with the hazelnut coffee cream. Garnish each sundae with one or two
chocolate-dipped cigarette cookies. Serve immediately.
 

Featured Archive Recipes:
 Chocolate Ice Cream Collection
Chocolate Cherry Ice Cream 
Scrumptious Chocolate Sauces
 

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