Chocolat Liégeois

Credit: Mathilde de l'Ecotais
1
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.

Step 3: Finish and assembly

Fill a tall dessert glass, alternating the different elements of the dessert, except the vanilla-flavored chantilly cream, which is to be added last. Sprinkle with cocoa powder and nougatine pieces just before serving.

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