Scharffen Berger Chocolate Fudge Cream with Coffee Soil and Condensed Milk Ice Cream
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.