Chocolate devastation (part 1)
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Chocolate devastation (part 1)
  Chocolate    Alcohol    Ice cream  
Last updated 6/12/2012 12:56:58 AM. Recipe ID 19331. Report a problem with this recipe.
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      Title: Chocolate devastation  (part 1)
 Categories: Chocolate, Desserts, Alcohol, Ice cream
      Yield: 12 servings
 
MMMMM-----------------CHOCOLATE RAISIN ICE CREAM----------------------
      2 c  Raisins
    1/2 c  Jack Daniel's whiskey
      8 oz Semi-sweet chocolate
      2 c  Heavy cream
      1 c  Half & half
      2 oz Unsweet chocolate
      8    Egg yolks
    1/4 c  Sugar

MMMMM-----------------------MOCHA MERINGUE----------------------------
    1/2 c  Powdered sugar
      1 tb Cornstarch
      1 tb Unsweetened cocoa powder
      8    Egg whites
    3/4 c  Sugar
      2 ts Instant espresso
    1/4 ts Cream of tartar
    1/8 ts Salt

MMMMM--------------------BITTERSWEET GANACHE-------------------------
      2 c  Heavy cream
      2 tb Unsalted butter
      2 tb Sugar
      8 oz Semi-sweet chocolate
      4 oz Unsweetened chocolate
 
  Combine the raisins and whiskey in a plastic container with a tight
  fitting lid. Allow to stand at room temperature for 6 hours or
  overnight. Heat 1 inch of water in the bottom half of a double boiler
  over medium heat. Place 8 ounces semi-sweet chocolate, 1/2 cup heavy
  cream, and 2 ounces unsweetened chocolate in the top half of the
  double boiler. Tightly cover the top with ilm wrap. Heat for 10
  minutes, then remove from the heat and stir until smooth. Transfer to
  a stainless steel bowl and set aside until needed. Heat the remaining
  1 1/2 c heavy cream and the half-and-half in a 2 1/2-qt. saucepan
  over medium-high heat. Bring the cream to a boil. While the cream is
  heating, place 8 egg yolks and 1/4 cup sugar in the bowl of an
  electric mixer fitted with a paddle. Beat the eggs on high for 2 to 2
  1/2 minutes. Scrape down the sides of the bowl. Continue to beat on
  high until slightly thickened and lemon-colored, about 2 1/2 to 3
  minutes. (At this point, the cream should be boiling. If not, adjust
  the mixer speed to low and continue to mix until the cream boils. If
  this is not done, the egg yolks will develop undesirable lumps.) Pour
  the boiling cream into the beaten egg yolks and whisk to combine.
  Return to the saucepan and heat over medium-high heat, stirring
  constantly, until the cream reaches a temperature of 185~, 2-4
  minutes. Then pour into the melted chocolate mixture, and stir to
  combine. Cool the mixture in an ice-water bath to a temperature of
  40-45~, about 15-20 minutes. Line 2, 8" cake pans with enough film
  wrap to cover the insides of the pan. Set aside until needed. Fold
  the whiskey-soaked raisins and any residual liquid into the cooled
  chocolate custard mixture. Freeze in an ice cream freezer following
  the manufacturer's instructions. Transfer the semi-frozen ice cream
  to the 2 cake pans, evenly dividing the ice cream between the two
  pans. Use a rubber spatula to spread the ice cream evenly to the
  edges of the pans. Tightly cover the tops of the pans with film wrap,
  then place in the freezer for at least 12 hours before assembling the
  cake. See part 2 for rest of directions.
 




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Recipe ID 19331 (Apr 03, 2005)

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