At The Gentlemen's Club
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
Heavy Cream400 g
Sugar1 tbsp
Vanilla Extract1 pinch
Salt340 g
Chocolate (61 percent)1 cup
Corn Syrup450 g
Butter1 cup
Water10
Eggs1 cup
Liquid Glucose340 g
Cocoa PowderDirections:
1
Chocolate Pudding: In a pot combine the heavy cream, sugar, vanilla extract and salt
2
Over medium heat, bring the cream to a simmer
3
Count out your gelatin sheets and place in very cold water for the gelatin to bloom
4
Chop the chocolates and set aside in a bowl
5
When the cream comes to the simmer temper the hot liquid into the chopped chocolate stirring until the chocolate is completely melted
6
Stir the melted chocolate into the pot
7
Bring the cream back up to a light simmer and stir in your bloomed gelatin
8
Once the gelatin is dissolved strain the base through a chinois
9
Place the base in an ice bath to chill
10
When the base has thickened, portion out the chilled pudding into whatever container you want and let chill and set up
11
This can be a minimum of 30 minutes to 2 hours, depending on the time you have
12
Smoked Ganache: In a saucepan combine cream, corn syrup, and vanilla extract and bring to a simmer
13
Chop the chocolate and set aside in a bowl
14
Temper the hot liquid over the chopped chocolate and stir until the mixture is all combined and shiny
15
Add the Scotch, to taste, and a pinch of salt
16
Set in the refrigerator
17
Smoked Fudge: Preheat your oven to 350 degrees F
18
Grease a 1/2 sheet pan with cooking spray then a piece of parchment paper
19
Cut the butter into small dice, set aside and leave at room temperature
20
Chop chocolate and set aside
21
In a saucepan combine the water and sugar
22
Cook until the sugar has dissolved
23
In your stand mixer bowl put your chopped chocolate and pour the hot sugar over it
24
With the paddle attachment on a medium-slow speed let mix until combined
25
Slowly add in the diced butter being sure that all has dissolved completely
26
Slowly add the eggs to the chocolate mixture until combined
27
Stir in the alcohol, and a pinch of salt
28
Pour the batter into the pan
29
Bake in the oven for 5 minutes, turn the pan and bake for another 5 to 8 minutes
30
When the fudge is done it will have a crust on top and will not jiggle anymore
31
Bittersweet Chip Ice Cream: Combine milk, cream, vanilla extract, and liquid glucose
32
Combine 1/2 the amount of sugar and the cocoa powder, mix together into a bowl, stir into the pot of cream and bring to a simmer
33
Chop the chocolate and set aside in a bowl
34
Once the cream mixture is at a simmer temper the hot liquid into the chopped chocolate continue stirring until completely melted
35
Stir the melted chocolate into the pot
36
Bring the hot cream back up to a simmer
37
Combine your yolks and the remaining amount of sugar in a bowl and whisk until well combined
38
Temper you egg mixture into the hot liquid cook the ice cream base cook until it coats the back of the spoon
39
Strain through a chinois
40
Add a pinch of salt
41
Put into a water bath to chill
42
When the base is cold pour into the ice cream machine and spin
43
To make the "chip" melt down a 1/2 cup to 1 cup of pate a glace brun
44
When the ice cream is coming out of the machine drizzle the glace into it, it will solidify on contact and give you a more delicate "chip" effect
45
Assembly: Layer in a glass bowl the chocolate pudding, smoked ganache, bittersweet chip ice cream and fudge
46
Garnish with whipped cream