Le Chocolat Sensation, Cremeax a l'Araguani, Bicuit Oreo

Total Time:
5 hr 10 min
40 min
4 hr
30 min

12 servings

  • For the chocolate base:
  • 8 .8 ounces cream
  • 9 .5 ounces milk
  • 11 .5 ounces Araguani chocolate 72 percent
  • For the cremeux:
  • 8 .8 ounces whipped cream
  • Chocolate sauce:
  • 7 .7 ounces (220 grams) water
  • 10 .5 ounces (300 grams) sugar
  • 3 .5 ounces (100 grams) cocoa powder
  • 6 ounces (170 grams) heavy cream
  • 3 pieces gelatin leaves
  • For the white chocolate ice cream:
  • 24 .6 ounces milk
  • 3 .5 ounces egg yolks (recommended: pasteurized or egg beaters)
  • .71 ounces (20 grams) sugar
  • 11 .2 ounces ivoire chocolate, melted
  • Chocolate cookies, crumbled (recommended: Oreo)
  • For the chocolate base:
For the chocolate base:
  • 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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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