Recipes ~ National chocolate week: Frozen chocolate desserts.


This is the final part in the trilogy of posts for recipes on National chocolate week. This installment is all about frozen chocolate desserts; Ice creams, parfait & semi freddo.

Dark Chocolate ice cream.

ice cream

  •  250g Double cream
  • 250g Milk
  • 5 (100g) Egg yolks
  • 100g Caster sugar
  • 30g Inverted sugar (Trimoline) can use glucose as a substitute
  • 250g Dark chocolate, broken into small pieces

Cream the Eggs & Sugar. Heat the Milk, Cream, Milk powder, Vanilla & Butter.

Make a creme anglaise base as per usual, cooking to 82ºC. Pass on to the chopped chocolate, & add the inverted sugar before chilling then churning.

 White chocolate sorbet
  • 1000ml Water
  • 400g Caster Sugar
  • 400g White chocolate

Bring water and sugar to the boil.

Add the chocolate and remove from the heat.

Stir until dissolved.

Pass, cool and churn

 White chocolate & praline semi freddo

Frozen chocolate

 

  • 500ml Double cream
  • 5 (100g) Egg yolks
  • 25g Sugar
  • 50g Honey

When cool, fold in:

  • 150g Melted chocolate
  • 100g Whipped cream
  • 30g Praline

Cream the eggs, sugar & honey. Heat the Cream.

Make a creme anglaise base as per usual, cooking to 82ºC. Pass through a strainer,chill then proceed by folding in the final three ingredients.

Freeze overnight.

Frozen milk chocolate parfait
  • 5 Egg Yolks
  • 125g Caster Sugar
  • 50ml Water
  • 50ml Baileys
  • 200g Milk Chocolate, melted
  • 350ml Double Cream, whipped

Combine the sugar & water together & boil until it reaches 121ºC.

Whilst the syrup is boiling, start to whisk the yolks slowly on a mixer.

When the syrup is ready, increase the speed on the machine to a medium pace, & slowly stream the syrup onto the yolks.

Continue to whisk until they start to cool, add the Baileys.

Fold in the melted chocolate, then the whipped cream.

Gently transfer to moulds & freeze overnight.

GET INVOLVED

National Chocolate week runs from October 13th to 19th

Big thanks to: Callebaut Chocolate (on Twitter here) via Jellybean Creative, also on Twitter.

The recipes & dishes used on ChefHermes.com for National chocolate week, I’ve used samples sent from Callebaut chocolate, no payment has been received to promote their products.

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