Recipe courtesy of Joel Robuchon
and
Philippe Braun
Le Chocolat Sensation, Cremeax a l'Araguani, Bicuit Oreo
- Level: Advanced
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 634
- Total Fat
- 40
- Saturated Fat
- 23
- Carbohydrates
- 73
- Dietary Fiber
- 6
- Sugar
- 63
- Protein
- 11
- Cholesterol
- 161
- Sodium
- 66
- Total: 5 hr 10 min
- Prep: 40 min
- Inactive: 4 hr
- Cook: 30 min
Ingredients
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
For the 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)
Directions
- 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.