Mocha madness part 1
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | BITTERSWEET CHOCOLATE, SUCH AS CALLEBAUT, FINELY CHOPPED |
| 4 | larges | EGG YOLKS |
| ¾ | cup | GRANULATED SUGAR |
| 1 | cup | HEAVY CREAM |
| 1 | cup | HALF-AND-HALF |
| ¼ | cup | ESPRESSO BEANS |
| 1 | tablespoon | UNSWEETENED ALKALIZED COCOA POWDER |
| 4 | larges | EGG YOLKS |
| 3 | ounces | SEMISWEET CHOCOLATE, FINELY CHOPPED |
| 2 | teaspoons | ESPRESSO POWDER |
| ⅔ | cup | HEAVY CREAM |
| SWEETENED WHIPPED CREAM | ||
| CHOCOLATE-COVERED ESPRESSO | ||
| dash | SALT | |
| 1 | cup | HEAVY CREAM |
| 1 | cup | MILK |
| 2 | teaspoons | VANILLA EXTRACT |
| ½ | cup | GRANULATED SUGAR |
| dash | SALT | |
| 2 | teaspoons | VANILLA EXTRACT |
| 4 | ounces | BITTERSWEET CHOCOLATE, SUCH AS CALLEBAUT, COARSELY CHOPPED |
| ⅓ | cup | GRANULATED SUGAR |
| 1 | tablespoon | UNSALTED BUTTER |
| 1 | teaspoon | VANILLA EXTRACT BEANS |
| UNSWEETENED COCOA POWDER | ||
Directions
RICH CHOCOLATE ICE CREAM
MOCHA CHIP ICE CREAM
MOCHA SAUCE
GARNISH
Make the chocolate ice cream:
Put the chocolate into a medium bowl.
In a medium bowl, using a wire whisk, stir the yolks, sugar and salt
until blended.
In a heavy medium saucepan, bring the 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-low heat, stirring constantly with a wooden
spoon, for 3 to 5 minutes, until the custard has thickened slightly. Do
not allow the custard to boil. It is done when you can run your finger
down the back of the coated spoon and the path remains in the custard.
Immediately remove the pan from the heat, and pour the custard over the
chocolate. Let stand for 30 seconds and then whisk until smooth.
Strain
the chocolate custard through a fine-meshed strainer into a stainless
steel bowl. Place the bowl over a larger bowl of ice water and stir the
custard for 5 to 10 minutes, or until cool. Remove the bowl from the ice
water and stir in the vanilla. Cover the surface of the custard with
plastic wrap and refrigerate for 2 hours, or until very cold.
continued.........
Submitted By CHARLENE DEERING On 03-13-95