Le Tendance
Item 1 of 1
- 10
- 4 hours
This deliciously indulgent dessert from Xavier Boyer uses rich dark chocolate in three different preparations. There will be plenty of ice cream left over for another occasion and it will keep in the freezer for up to one month if kept in a sealed container. Have a look at our how to temper chocolate guide for the top chocolate disc, which can then be decorated with edible gold leaf or transfers if desired.
First published in 2015
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Ingredients
Metric
Imperial
Chocolate cremeux
- 250ml of whole milk
- 250ml of double cream
- 140g of egg yolks
- 115g of sugar
- 150g of dark chocolate
Dark chocolate ice cream
- 250g of dark chocolate
- 105g of cocoa powder
- 1kg water
- 50g of trimoline
- 7g of ice cream stabiliser
- 100ml of double cream
Chocolate sauce
- 285g of water
- 230g of double cream
- 150g of sugar
- 125g of cocoa powder
Chocolate disc
- 300g of 70% dark chocolate
To serve
- 200g of whipping cream, whipped
- 8 chocolate biscuits
SAVE RECIPE
Method
1
To make the cremeux, bring the milk and cream to the boil in a medium pan.
Meanwhile, in a bowl mix together the egg yolks and sugar
- 250ml of whole milk
- 250ml of double cream
- 140g of egg yolks
- 115g of sugar
2
Pour half of the hot milk mix over the yolks and sugar, mix well and return everything to the pan. Cook to 82°C, stirring all the time with a spatula
3
Break up the dark chocolate into pieces and place in another bowl. Pour the milk and egg mix over the chocolate and mix until fully melted and incorporated. Set aside in the fridge for 3 hours to chill
- 150g of dark chocolate
4
To make the ice cream, place everything in a pan except the stabiliser and bring to 85°C. Whisk in the stabiliser and bring to the boil. Simmer for 10 minutes then chill. Churn in an ice cream machine and reserve in the freezer until needed
- 250g of dark chocolate
- 105g of cocoa powder
- 1kg water
- 50g of trimoline
- 100ml of double cream
- 7g of ice cream stabiliser
5
To make the chocolate sauce place all the ingredients in a pan and bring to the boil. Simmer for 30 minutes and reserve
- 285g of water
- 230g of double cream
- 150g of sugar
- 125g of cocoa powder
6
For the decorative chocolate disc, temper the chocolate and spread onto acetate sheets. Just before the chocolate has dried, make indents with an 8cm pastry cutter. Leave to set then peel off the discs
- 300g of 70% dark chocolate
7
To plate, whisk the cremeux to soften and spoon a layer into the bottom of serving glasses or bowls. Spoon a layer of whipped cream on top and crumble over a couple of the Oreo cookies (reserving 3 for garnish)
- 200g of whipping cream, whipped
- 8 chocolate biscuits
8
Pour over the chocolate sauce and place a tempered chocolate circle over the top. Finish with a scoop of ice cream and a piece of the remaining cookies (cut in quarters)
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