Le Chocolat Sensation, Cremeax A L'Araguani, Bicuit Oreo
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
250 g
Cream700 g
Milk250 g
Whipped Cream220 g
Water (220 grams)20 g
Sugar (20 grams)100 g
Cocoa Powder (100 grams)170 g
Heavy Cream (170 grams)Directions:
1
Warm up the cream and milk and add little by little to the chocolate
2
Pour about 2 ounces (50 grams) in each serving cup and cool in the refrigerator
3
Mix about 1/2-ounce (15 grams) of warm base (or glaze) with the about (3/4-ounce) 25 grams of whipped cream
4
Combine all the ingredients in a saucepan and heat, stirring, until the gelatin dissolves
5
Combine all the ingredients for the ice cream and churn in an ice cream machine according to manufacturer's instructions
6
Scoop out 12 balls
7
Cover the balls completely with chocolate cookie crumbs and put it the middle of the serving cup
8
Decorate with some cremeux and 1 ring of chocolate sauce