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

Adapted by
June 2007
Yield: 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 chocolate, chopped
Fudge Sauce
1½ cups heavy cream
½ cup corn syrup
12 ounces Scharffen Berger 62% semisweet chocolate, chopped
Coffee Soil
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.