Recipe courtesy of Joel Robuchon and Philippe Braun
Episode: Paris
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Le Chocolat Sensation, Cremeax a l'Araguani, Bicuit Oreo
Total:
5 hr 10 min
Prep:
40 min
Inactive:
4 hr
Cook:
30 min
Yield:
12 servings
Level:
Advanced
Total:
5 hr 10 min
Prep:
40 min
Inactive:
4 hr
Cook:
30 min
Yield:
12 servings
Level:
Advanced

Ingredients

For the chocolate base:
For the cremeux:
For the chocolate sauce:
For the white chocolate ice cream:

Directions

For the white chocolate ice cream:

Warm up the cream and milk and add little by little to the chocolate. Pour about 2 ounces (50 grams) in each serving cup and cool in the refrigerator.

For the cremeux:

Mix about 1/2-ounce (15 grams) of warm base (or glaze) with the about (3/4-ounce) 25 grams of whipped cream.

For the chocolate sauce:

Combine all the ingredients in a saucepan and heat, stirring, until the gelatin dissolves.

For the white chocolate ice cream:

Combine all the ingredients for the ice cream and churn in an ice cream machine according to manufacturer's instructions. Scoop out 12 balls. Cover the balls completely with chocolate cookie crumbs and put it the middle of the serving cup. Decorate with some cremeux and 1 ring of chocolate sauce.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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