What started as a #baketogether tweet by Abby Dodge and a Chocolate Truffle Tart you will find on her site, as an inspiration, became a deconstructed no bake frozen chocolate ice cream tart. Making a base for the ice cream with eggs and throwing in some of my Petit Beurre, Cocoa and Coconut Chocolate Balls 'dough' to emulate the crust (or cookie dough ice cream), and that is the deconstructed part or...use the petit beurre as a no bake crust, see tart shell in the post and fill it with a churned chocolate ice cream for a frozen tart dessert. The petit beurre crust has wine in it so that takes care of the liquor in the original recipe, you can also add booze to the ice cream base. Only thing is when I made the ice cream base I stopped short, it was perfect, smooth and silky, a delicious chocolate pudding!
If you read my posts regularly, you read about the first door I made Jonathan dismantle, for a higher food styling and photography cause. First was Hulled Yellow Mung Bean Dahl, A Poor Cabinet Door & A Lost Mojo, and yes, you guessed right, this one is a second door in this continuing saga of my mission to turn our house into rubble. I am sorry to report there wasn't much resistance or mutiny on Jonathan's part. I would have loved to report his snarky remarks, but promise soon something will pop up!I don't want to give Jonathan a bad rap you all know he is all around nice guy!
Chocolate Pudding
Ingredients:
1 Cup whipping cream
1 Cup milk
3/4 Cups sugar
1 Teaspoon vanilla
50gr/1.76oz cocoa powder (I used a scale)
55gr/1.94oz bittersweet chocolate. I used mini morsels (I used a scale)
4 egg yolks
Optional:
1. 1 Tablespoon of cornstarch
2. To garnish: toasted or untoasted coconut flakes (depending on personal taste)
Directions:
1. In a sauce pan, off the heat, mix sugar minus two tablespoons, whipping cream, vanilla and milk well together. If using cornstarch add it at this point and mix, until dissolved.
2. Still off the heat, add the cocoa powder and bittersweet chocolate and mix with milk/whipping cream mixture.
3. In a a separate bowl whisk in the egg yolk and beat with two tablespoons of sugar until pale.
4. Bring the sauce pan with milk/whipping cream and chocolate/cocoa mixture to simmer on medium heat while whisking. Don't let it boil, keep it just under boiling.
3. Once simmered add few tablespoons of simmered liquid into egg yolks and whisk so it won't curdle/cook into a chocolate omelet. The process is called tempering.
4. Once tempered the egg yolks, add the yolks to the sauce pan on the stove and constantly whisk with chocolaty milk mixture, over medium heat until thickens to a desired consistency.
5. Take off the heat, strain and let cool. Once cooled store in refrigerator until serving.
6. Scoop into individual dishes and garnish with coconut flakes if desired before serving.
Cook's notes:
1. I didn't make mine with cornstarch. It gives any dish a slight after taste. In certain dishes I don't mind but I wanted the pure rich chocolate flavor in this one. If you desire extra thick consistency than 1 tablespoon is in good measure.
2. If you wish to serve this as an ice cream, chill for at least three hours in the refrigerator and then churn according to ice cream machine manufacturer's directions.
3. Can fill Petit Beurre shell with either pudding, ice cream, or serve side by side.