scottcampbell

Triple Chocolate Brownie in Snow Flurry
Scott Campbell, SQC - New York, NY
Adapted by StarChefs

Yield: 6 servings

Brownies:

• 6 ounces sugar
  
• 8 ounces butter
  
• 4 eggs
  
• 1 pinch salt
  
• 12 ounces bitter sweet chocolate
  
• 8 ounces all purpose flour
  
• 2 ounces cocoa
  
• 2 ounces bittersweet chocolate chunks
  
• 1 ounce pure vanilla
  

Chocolate Ice Cream:

• 24 ounces heavy cream
  
• 8 ounces milk
  
• 8 ounces sugar
  
• 1 pinch salt
  
• 4 ounces cocoa
  
• 4 ounces bitter sweet chocolate, preferably Valrhona)
  
• 8 ounces egg yolks
  

Garnishes:

• 4 sprigs rosemary
  
• 2 Tablespoons powdered sugar
  
• 2 ounces bitter sweet chocolate
  

For brownies: Preheat oven to 350ºF.

Melt 12 ounces of bittersweet chocolate in a double boiler and allow to cool slightly.

Cream butter, sugar and salt in a mixer for two minutes. Add eggs one by one until
well blended, then add melted chocolate. Sift flour and cocoa together and fold
into the butter mixture. Add chocolate chunks and vanilla and combine.

Bake in a 10-inch pan for 20 to 25 minutes or until just done.

For the ice cream: Pour milk, heavy cream and cocoa into a pot and bring
to a boil. Meanwhile, mix egg yolks, chocolate, sugar and salt in a large bowl. When milk
mixture is hot, whisk into egg mixture and blend very well. Strain through a
chinois and cool mixture over ice or in refrigerator overnight.

When ice cream batter is cold, Pour into an ice cream machine and allow to process according to manufacturer's directions. Meanwhile, heat the 4 ounces of remaining chocolate in a double boiler until just melted, then pour on the back of a sheet tray. When chocolate is firm enough to scrape with a metal spatula, scrape chocolate off the tray with a pastry spatula creating chocolate curls.

Cut brownies with a 2-inch circular pastry cutter. Place brownie in the center of the plate with a scoop of ice cream on top, garnish with rosemary sprig, chocolate curls and powdered
sugar.