Chocolate devastation (part 2)
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Chocolate devastation (part 2)
  Chocolate    Ice cream  
Last updated 6/12/2012 12:56:58 AM. Recipe ID 19332. Report a problem with this recipe.
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      Title: Chocolate devastation (part 2)
 Categories: Desserts, Chocolate, Ice cream
      Yield: 12 servings
 
           - directions continued
 
  MOCHA MERINGUE: Using a 9" cake circle (or cake plate) as a guide,
  trace a circle on each of 3 sheets of parchment paper (cut to fit the
  baking sheets) with a pencil. Turn each sheet of parchment paper over
  and place with the trace mark down on a baking sheet. Preheat the
  oven to 250~. Combine together in a sifter the confectioners' sugar,
  cornstarch, and cocoa. Sift onto the wax paper and set aside until
  needed. Heat 1" of water in the bottom half of a double boiler over
  medium-high heat. Place 8 egg whites, 3/4 cup sugar, the espresso
  powder, the cream of tartar, and the salt in the top half of the
  double boiler. Heat the egg white mixture to a temperature of 120~
  while gently and constantly whisking, about 2-3 minutes. Transfer the
  mixture to the bowl of an electric mixer fitted with a balloon whip.
  Whisk on high until stiff but not dry, about 2 to 2 1/2 minutes.
  Remove the bowl from the mixer and use a rubber spatula to fold in
  the sifted dry ingredients. Fill a pastry bag (with no tip) with
  about a third of the meringue. Fill a traced circle with meringue:
  start in the center and pipe a 1/2" wide spiral toward the ouside of
  the circle. Fill the pastry bag again and repeat this procedure with
  each of the 2 remaining circles (each circle should be filled with
  about a third of the original amount of meringue.) Place the
  meringues in the preheated oven and bake for 1 hour. Reduce the oven
  temperature to 225~ and bake for an additional 2 hours. Cool on
  baking sheets for 30 minutes before handling.
    THE GANACHE: Heat 2 cups heavy cream, the butter, and 2 tablespoons
  sugar in a 2 1/2-quart saucepan over medium-high heat. When hot, stir
  to dissolve the sugar. Bring the mixture to a boil. Place 8 oz
  semi-sweet chocolate and 4 ounces unsweetened chocolate in a
  stainless bowl. Pour the boiling cream over the chocolate and allow
  to stand for 5 minutes. Stir until smooth. Reserve 1 cup of ganache
  and set aside at room temperature. Pour the remaining amount of
  ganache onto a baking sheet with sides and refrigerate for 35-40
  minutes. Pour 1/4 cup of the reserved room-temperature ganache onto
  the center of a baked meringue (supported by a cake circle). Remove
  an ice-cream disk from the freezer. Unwrap the disk and place it onto
  the puddle of ganache. Press down on the ice cream disk gently but
  firmly (this will spread the ganache). Fill a pastry bag fitted with
  a medium-sized star tip with one-third of the chilled ganache. Pipe
  about 28-30 individual vertical strips 1 1/2" long and 3/4" wide--all
  the way around the side of the ice cream disk (each strip should be
  touching the other, and each strip should also be wider at the base
  where it touches the meringue and tapered at the crest where it rises
  to the top edge of the ice cream disk). Place this section into the
  freezer and repeat the preceding procedure with another meringue and
  ice cream disk. Place in the freezer after completion for about 10-15
  minutes. Remove a meringue and ice cream section from the freezer.
  Pour 1/4 cup of room-temperature ganache onto the center of the ice
  cream. Remove the second section from the freezer, and center onto
  the first. Press down on the ice cream, gently but firmly, to spread
  the ganache. Pour the remaining 1/4 cup of room-temperature genache
  onto the top ice cream disk, and onto this ganache place the
  remaining baked meringue, once again pressing down gently but firmly
  to spread the ganache. Place the Devastation in the freezer for about
  10-15 minutes. Fill a pastry bag fitted with a medium-sized star tip
  with the remaining chilled ganache. Remove the Devastation from the
  freezer. Starting 1/2" inside the edge of the top meringue, pipe a
  ring of about 28-30 individual strips--1 1/2" long and 3/4" wide--all
  the way around the top (each strip should be touching the other, and
  each strip should also be wider at the point closest to the edge and
  tapered at the point closest to the center). Return the completed
  Devastation to the freezer for at least 1 hour before serving. To
  serve, cut the Devastation with a serrated slicer. Heat the blade of
  the slicer under hot running water before making each slice. Allow
  the slices to come
 




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Recipe ID 19332 (Apr 03, 2005)

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