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

Related recipes