Recipe courtesy of Fred Isla
Spiced Iced Hot Chocolate
- Level: Intermediate
- Total: 1 hr 10 min
- Active: 50 min
- Yield: 4 servings
- Level: Intermediate
- Total: 1 hr 10 min
- Active: 50 min
- Yield: 4 servings
Ingredients
Dark Chocolate Marquise:
6 egg yolks
8 ounces confectioners' sugar
6 ounces butter
3 ounces dark chocolate
2 ounces honey
1 ounce brandy
1/2 ounce espresso
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 ounces cocoa powder
1 cup heavy cream
Vanilla Cream Sauce:
500 milliliters (2 cups 2 tablespoons) heavy cream
500 grams (17 2/3 ounces) granulated sugar
3 vanilla beans, split and seeded
4 whole eggs
Cran Raspberry Gelee:
10 sheets gelatin
250 grams (8 3/4 ounces) raspberry puree
250 grams (8 3/4 ounces) sugar
200 grams dried cranberries, chopped
Directions
Special equipment:
four 10-ounce mugs- For the chocolate: In an electric stand mixer fitted with the whisk attachment, whisk the yolks and confectioners' sugar until doubled in volume. Using a double boiler, melt the butter and chocolate. In a mixing bowl combine the honey, brandy, espresso, allspice, cinnamon and nutmeg. Add the honey mixture to the chocolate mixture and cook until liquid, 2 to 3 minutes. Add the yolks to the chocolate mixture and whisk until slightly thickened. Remove from the heat, then cool in the refrigerator for 20 minutes.
- In an electric stand mixer fitted with the whisk attachment, whisk the cocoa and cream to soft peaks. Fold the cooled chocolate mixture into the whipped cream.
- For the sauce: In a saucepot, heat the cream, 250 grams (8 3/4 ounces) of the sugar and the vanilla seeds. Cook until the milk scalds. Whisk the remaining 250 grams (8 3/4 ounces) sugar and the eggs until light yellow. Temper the eggs with some of the hot cream and then add the yolk mixture to the pot. Cook until slightly thickened.
- For the gelee: Bloom the gelatin in some cold water, about 5 minutes. In a saucepot, combine the raspberry puree, sugar, cranberries and 200 milliliters (3/4 cup) water. Bring to a boil and cook until the sugar dissolves. Remove from the heat and add in the bloomed gelatin.
- Divide the gelee among four 10-ounce mugs, then top with the chocolate marquis and finish with vanilla cream sauce.
