Mincemeat with Cocoa Streusel, Bitter Chocolate Sauce, and Swirled Chocolate Fro-Yo

Adapted by StarChefs.com
November 2010
Yield: 18 to 20 Servings


6 ounces cooked beef brisket, shredded
1 pear, peeled and cut brunoise
1 apple, peeled and cut brunoise
75 grams brown sugar
45 grams turbinado sugar
35 grams cocoa nibs
25 grams cocoa powder
75 grams dried cherries
40 grams dried raisins
35 grams dried cranberries
1/4 teaspoon garam masala
1/4 teaspoon ground nutmeg
1 vanilla bean, ground
1/4 teaspoon ground cardamom
1 teaspoon orange zest
1 teaspoon lemon zest
1 teaspoon lemon juice
1/2 ounce vodka
1/2 ounce whiskey
1/2 ounce brandy
1/4 teaspoon salt
phyllo dough, as needed
butter, melted, as needed
White Chocolate Frozen Yogurt
90 grams white chocolate
125 grams milk
Pinch salt
40 grams sugar
25 grams glucose
20 grams nonfat dry milk
75 grams cream
150 grams whole milk yogurt
Chocolate Sorbet
800 grams water
150 grams glucose
30 grams sugar
25 grams trimoline
65 grams cocoa powder
250 grams 62% chocolate
Cocoa Nib Streusel
85 grams flour
55 grams cornstarch
60 grams cocoa powder
115 grams turbinado sugar
15 grams sugar
Pinch kosher salt
110 grams butter, cold
100 grams cocoa nibs, crushed
Bitter Chocolate Sauce
5 ounces 99% chocolate
3 ounces 62% Satilia chocolate
6 ounces water
5 ounces milk
2 ounces sugar
2 ounces butter
2 ounces corn syrup


For the Mincemeat:
Place all of the ingredients except the phyllo and melted butter in a bowl and combine with your hands, wearing gloves, until all of the ingredients become saturated. Put the mixture in a container and cover with plastic. Let it macerate in the refrigerator for 3 days.

For the White Chocolate Frozen Yogurt:
Melt the chocolate over a double boiler. Heat the milk, salt, sugar, and glucose in a pot and bring to a boil. Add the dry milk and whisk to combine. Pour the milk mixture over the chocolate and emulsify the mixture. Mix in the cream and yogurt. Strain, chill and let sit overnight in the refrigerator.

For the Chocolate Sorbet:
Bring the water, glucose, sugar, and trimoline to a boil. Whisk in the cocoa powder and continue mixing for 1 to 2 minutes, while simmering. Pour the sugar mixture over the chopped chocolate and stir to combine. Allow to cool before freezing. Spin according to ice cream machine instructions. Firm in the freezer.

Swirled Chocolate Fro-Yo:
Line a ¼ sheet pan with parchment and spread half of the chocolate sorbet evenly in the pan. Swirl in the frozen yogurt and repeat with the sorbet. Return to the freezer and let set. When solid, take out and cut into bite-size squares.

For the Cocoa Nib Streusel:
Preheat the oven to 325˚F. Place everything except the butter and cocoa nibs in a large bowl. Cut the butter into the mix and keep mixing until it becomes a coarse meal; then mix in the butter and nibs. Refrigerate on a sheet pan for 30 minutes before baking. Bake the streusel for 20 minutes, occasionally moving around the mix to bake evenly. Once done let cool and break apart. Store in an airtight container.

For the Bitter Chocolate Sauce:
Melt the chocolate in a bowl over a double-boiler. Mix together the water, milk, sugar, butter, and corn syrup in a pot and bring to a boil. Pour over chocolate and let sit. Stir to combine and cool.

To Assemble and Serve:
Preheat the oven to 350˚F. Bake the mincemeat “pies” for 12 minutes. Pour a large thin circle of chocolate sauce in the middle of the plate. Put two warmed mincemeat pies in the center of the sauce, one laying over the other, and add three pieces of the swirled chocolate fro-yo on the plate and sprinkle generously with the cocoa nib streusel.