Pastry Chef Belinda Leong
Gary Danko | San Francisco
Scharffen Berger Chocolate Fudge Cream
with Coffee Soil and Condensed Milk Ice Cream
Pastry Chef Belinda Leong of Gary Danko—San
Adapted by StarChefs.com
Yields: 8 Servings
Scharffen Berger Chocolate Cream:
415 grams milk
375 grams heavy cream
140 grams granulated sugar
5 egg yolks
270 grams Scharffen Berger 70% bittersweet
- 1½ cups heavy cream
- ½ cup corn syrup
- 12 ounces Scharffen Berger 62% semisweet chocolate, chopped
- 250 grams granulated sugar
- 250 grams almond flour
- 150 grams all-purpose flour
- 60 grams cocoa powder
- 50 grams coffee grounds
- 200 grams butter, melted
- 20 grams kosher salt
Condensed Milk Ice Cream:
- 2¼ cups milk
- 4½ cups cream
- 15 egg yolks
- 2 14-ounce cans sweetened condensed milk
- 1 teaspoon salt
For the Scharffen Berger Chocolate Cream:
In a saucepan bring milk, cream and sugar to a boil. Temper half
of the mixture into the egg yolks and the other half into the chocolate.
Combine both mixtures into a large pot and cook to 82°F. Pass
through a chinois and cover with saran wrap touching the surface
to prevent a skin from forming. Refrigerate for at least 6 hours.
For the Fudge Sauce:
Scald the cream and corn syrup. Pour over the chocolate and whisk
gently until emulsified.
For the Coffee Soil:
Preheat oven to 300°F. Combine all ingredients in a bowl and
mix well with hands. Spread evenly in a pan and bake for 12-15 minutes.
Cool completely before grinding in a food processor.
For the Condensed Milk Ice Cream:
In a sauce pan, heat milk and 2¼ cups cream to a full boil.
Temper mixture in to the egg yolks. Add condensed milk, remaining
cream and salt. Chill overnight and freeze in an ice cream machine.
To Assemble and Serve:
Pipe a serving of Scharffen Berger Chocolate Cream into a glass
and smooth to create an even layer. Pour a layer of fudge sauce
on top and allow to set. Cover one half of the top with a thick
scattering of coffee soil and place a quenelle of Condensed Milk
Ice Cream on the other half.
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