Chocolat Liégeois

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Credit: Mathilde de l'Ecotais
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Ingredients (10 people)

Making the ice cream and granita

  • For ice cream:
  • 1 quart milk (1 liter)
  • 1/2 cup heavy cream (12 cl)
  • 2 1/4 ounces butter (60 g)
  • 8 1/4 ounces sugar (230 g)
  • 1 3/4 ounces Trimoline (50 g)
  • 1 pound Guanaja couverture chocolate (450 g)
  • 1 ounce cocoa paste (30 g)
  • 3 1/2 ounces egg yolks (100 g)
  • 1 1/4 teaspoons ice cream stabilizer (5 g)
  • For granita:
  • 1 quart coffee (1 liter)
  • 5 1/4 ounces sugar (150 g)
  • 6 3/4 tablespoons dark rum (10 cl)

Preparing the toppings and sauce

  • For nougatine:
  • 2 pounds 3 ounces slivered almonds (1 kg)
  • 2 pounds 11 3/4 ounces sugar (1.25 kg)
  • 2 pounds 3 ounces liquid glucose (1 kg)
  • For sauce:
  • 1 quart milk (1 liter)
  • 2 cups heavy cream (50 cl)
  • 2 pound 10 1/3 ounces dark couverture chocolate (1.2 kg)
  • 2 3/4 ounces cocoa paste (80 g)
  • 10 1/2 ounces sugar (300 g)
  • For chantilly:
  • 1 quart heavy cream (1 liter)
  • seeds from 2 vanilla beans, split and scraped
  • 5 2/3 ounces sugar cocoa powder for presentation (160 g)

Instructions

Step 1: Making the ice cream and granita

Heat all the chocolate ice cream ingredients to 183°F (84°C) in a double boiler. Chill to 39°F (4°C), let sit, process in the ice cream maker, and set aside.

Sugar the coffee, add rum, and freeze. Once the mixture is frozen, use a fork to break it up into ice flakes.

Step 2: Preparing the toppings and sauce

First make a traditional nougatine (as detailed in nougatine crunch recipe), then break it up into small pieces.

To make the chocolate sauce, combine milk, cream, and sugar, and bring to a boil. Remove from heat and add the dark couverture, broken into small pieces, and cocoa paste.

For the chantilly: whip cream together with sugar and vanilla seeds. Do not overbeat: the cream should only be semi-firm.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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