"Chaud-colat" Coffee Icecream Squares

A dazzling five-act performance by a classic duo worthy of a standing ovation.

Icon - Inspiration - Chef Icon - Inspiration - Milk
Icon - Time 60 min. Icon - Level Difficult

Here is what you need

Ingredients

Icon - Person {{ persons }}
  • For the sweetened chocolate batter
  • 600 g of butter
  • 370 g of icing sugar
  • 120 g of almond paste (Marzipan)
  • 3 g of salt
  • 3 g of vanilla powder
  • 230 g of fresh eggs
  • 900 g of flour
  • 50 g of cocoa powder
  • For the black chocolate crémeux
  • 250 g of whipped cream
  • 250 g of milk
  • 100 g of egg yolk
  • 50 g of granulated sugar
  • 235 g of Caribbean *'couverture" chocolate
  • For the black chocolate and coffee sauce
  • 500 g of whole milk
  • 250 g of whipped cream
  • 600 g of Caribbean "couverture" chocolate
  • 50 g of cocoa mass
  • 60 g of butter
  • 150 g of sugar
  • 50 cl of coffee
  • For the coffee ice cream
  • 1000 g of milk
  • 200 g of brown sugar
  • 100 ml of coffee
  • 280 g of egg yolk
  • 4 g of stabiliser
  • 100 g of bulk butter
  • For the chocolate soufflé
  • 180 g of Manjara chocolate
  • 100 g of egg yolk
  • 150 g of egg white
  • 110 g of granulated sugar
  • 50 g of milk
  • mixing bowl
  • pan
  • oven

Materials

  • mixing bowl
  • pan
  • oven

Let's make it!

  • For the sweetened chocolate batter
  • In a mixing bowl, blend the butter, icing sugar, salt and vanilla with a spatula
  • Add the eggs then sift the flour and the cocoa powder together and mix
  • Keep chilled
  • Spread the mixture to the thickness of 1
  • 45mm and insert the squares (9cmx9cm)
  • Cook the foundation at 170°c for 7 minutes
  • Once they are cooked, spread melted chocolate on them so they will harden in readiness for the crémeux
  • For the black chocolate crémeux
  • In a pan, heat the cream and the milk, add the egg yolks, which have been whitened with the sugar and cook until it coats the spoon
  • Once this has cooked, pour in 3 or 4 goes over the Caribbean 'couverture' chocolate to create an emulsion
  • Mix and pour 70g of crémeux per 11cm square
  • Allow it to set in the freezer
  • For the black chocolate and coffee sauce
  • Chop the Caribbean 'couverture' chocolate and mix it with the cocoa mass
  • Heat the milk, cream, sugar and coffee in a pan, then gradually pour this hot liquid over the chocolatecocoa mass mix, stirring delicately
  • Add the butter
  • For the coffee ice cream
  • Heat the coffee in the milk and add the stabiliser with the brown sugar in order to avoid lumps
  • Bring to a boil, and add the egg yolks blended with the brown sugar
  • Cook until it coats the spoon
  • Add the butter
  • Mix, blend and put through the turbine of a sorbet maker
  • For the chocolate soufflé
  • Melt the chocolate and add the hot milk and cocoa powder to it, then incorporate the egg yolks, which have been lightly beaten with 1/3 of the sugar
  • Beat the egg whites with the rest of the sugar
  • Assembling and presentation
  • Line the cooking pan with sulphur paper to a height of 3cm, butter it and sprinkle sugar evenly around the bottom before adding the sweetened chocolate batter
  • Poach 130g of soufflé batter and put it in the pan with the crémeux
  • Bake for 9 minutes at 200°c
  • Serve with a dribble of coffee chocolate sauce and a scoop of coffee icecream
  • *Couverture chocolate is a very high quality chocolate that contains extra cocoa butter (3239%)
  • The higher percentage of cocoa butter, combined with proper tempering, gives the chocolate more sheen, firmer "snap" when broken, and a creamy mellow flavour
  • (Source: Wikipedia)

Recommended Nespresso coffees

Picto - Capsule - Classic Original
Master Origin India 11 Chart - Intensity
Master Origin India 11 Chart - Intensity

"Chaud-colat" Coffee Icecream Squares

  • Icon - Time 60 min.
  • Icon - Level Difficult

Materials

  • mixing bowl
  • pan
  • oven

Recommended Nespresso coffees

Ingredients

  • For the sweetened chocolate batter
  • 600 g of butter
  • 370 g of icing sugar
  • 120 g of almond paste (Marzipan)
  • 3 g of salt
  • 3 g of vanilla powder
  • 230 g of fresh eggs
  • 900 g of flour
  • 50 g of cocoa powder
  • For the black chocolate crémeux
  • 250 g of whipped cream
  • 250 g of milk
  • 100 g of egg yolk
  • 50 g of granulated sugar
  • 235 g of Caribbean *'couverture" chocolate
  • For the black chocolate and coffee sauce
  • 500 g of whole milk
  • 250 g of whipped cream
  • 600 g of Caribbean "couverture" chocolate
  • 50 g of cocoa mass
  • 60 g of butter
  • 150 g of sugar
  • 50 cl of coffee
  • For the coffee ice cream
  • 1000 g of milk
  • 200 g of brown sugar
  • 100 ml of coffee
  • 280 g of egg yolk
  • 4 g of stabiliser
  • 100 g of bulk butter
  • For the chocolate soufflé
  • 180 g of Manjara chocolate
  • 100 g of egg yolk
  • 150 g of egg white
  • 110 g of granulated sugar
  • 50 g of milk

Inspirations

Icon - Inspiration - Chef Icon - Inspiration - Milk

Let's make it!

  • For the sweetened chocolate batter
  • In a mixing bowl, blend the butter, icing sugar, salt and vanilla with a spatula
  • Add the eggs then sift the flour and the cocoa powder together and mix
  • Keep chilled
  • Spread the mixture to the thickness of 1
  • 45mm and insert the squares (9cmx9cm)
  • Cook the foundation at 170°c for 7 minutes
  • Once they are cooked, spread melted chocolate on them so they will harden in readiness for the crémeux
  • For the black chocolate crémeux
  • In a pan, heat the cream and the milk, add the egg yolks, which have been whitened with the sugar and cook until it coats the spoon
  • Once this has cooked, pour in 3 or 4 goes over the Caribbean 'couverture' chocolate to create an emulsion
  • Mix and pour 70g of crémeux per 11cm square
  • Allow it to set in the freezer
  • For the black chocolate and coffee sauce
  • Chop the Caribbean 'couverture' chocolate and mix it with the cocoa mass
  • Heat the milk, cream, sugar and coffee in a pan, then gradually pour this hot liquid over the chocolatecocoa mass mix, stirring delicately
  • Add the butter
  • For the coffee ice cream
  • Heat the coffee in the milk and add the stabiliser with the brown sugar in order to avoid lumps
  • Bring to a boil, and add the egg yolks blended with the brown sugar
  • Cook until it coats the spoon
  • Add the butter
  • Mix, blend and put through the turbine of a sorbet maker
  • For the chocolate soufflé
  • Melt the chocolate and add the hot milk and cocoa powder to it, then incorporate the egg yolks, which have been lightly beaten with 1/3 of the sugar
  • Beat the egg whites with the rest of the sugar
  • Assembling and presentation
  • Line the cooking pan with sulphur paper to a height of 3cm, butter it and sprinkle sugar evenly around the bottom before adding the sweetened chocolate batter
  • Poach 130g of soufflé batter and put it in the pan with the crémeux
  • Bake for 9 minutes at 200°c
  • Serve with a dribble of coffee chocolate sauce and a scoop of coffee icecream
  • *Couverture chocolate is a very high quality chocolate that contains extra cocoa butter (3239%)
  • The higher percentage of cocoa butter, combined with proper tempering, gives the chocolate more sheen, firmer "snap" when broken, and a creamy mellow flavour
  • (Source: Wikipedia)

Enter your date of birth

Coffee and alcohol get along very well. However, to discover how, you need to be 18 or more

The abuse of alcohol is dangerous for your health. Consume with moderation.

Send this recipe

{{ recipe.title }}

This field is required Please provide a valid email address Please provide a valid email address Your email has been sent Error : Your email has not been sent