Coffee-Chocolate Sundae

Credit: Mathilde de l'Ecotais

Strong hot chocolate, toasted brioche

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Ingredients (10 people)

Making the ice cream, sherbet and granita

  • For ice cream:
  • 1 quart milk (1 liter)
  • 1 1/4 cups heavy cream (30 cl)
  • 1 1/2 ounces powdered milk (40 g)
  • 2 3/4 ounces atomized glucose (80 g)
  • 7 ounces sugar (200 g)
  • 8 egg yolks
  • 2 3/4 ounces butter (80 g)
  • 2 1/4 teaspoons ice cream stabilizer (9 g)
  • 1 ounce coffee extract (30 g)
  • For sherbet:
  • 1 quart milk (1 liter)
  • 7 ounces granulated sugar (200 g)
  • 7 ounces Guanaja chocolate, 70% cocoa content (200 g)
  • 7 ounces cocoa powder (200 g)
  • For granita:
  • 1 quart espresso coffee (1 liter)
  • 5 1/4 ounces sugar (150 g)

Making the milkshake


  • brioche
  • bars of fondant chocolate for the brioche (SQ)
  • cocoa powder (SQ)


Step 1: Making the ice cream, sherbet and granita

Preparing the coffee ice cream: combine the ingredients and heat to 183°F (84°C) in a double boiler. Cool the mixture to 39°F (4°C), let sit for 24 hours, then process and set aside.

To make chocolate sherbet, break the chocolate into small pieces, bring the milk to a boil together with sugar, then add the chocolate pieces and the cocoa. Return to boiling, chill to 39°F (4°C), let sit, then process in the ice cream maker.

To make the coffee granita, mix the cold coffee with sugar. Freeze the mixture in a rectangular pan. You will need a fork to scrape out the granita to resemble ice flakes.

Step 2: Making the strong hot chocolate

Break the chocolate into little pieces and combine with the remaining ingredients. Bring the mixture to a boil, then continue cooking slowly, over very low heat, until the hot chocolate becomes very rich and creamy.

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

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