Nutrition Facts
8 servings
8
Chocolate Ice Cream Log Recipe
Without a silicone loaf pan, you can cover a regular pan with plastic wrap, letting it hang over the sides. Alcohol helps achieve an even creamier texture. You can choose a whisky with smoky notes or a liqueur, for example, one with hazelnut. Recipe and photography by Carine Chic.
Ingredients
100 Dark chocolate
50 Hazelnut
300 sweetened condensed milk
40 Bitter cocoa
400 Heavy cream
Directions
1
Prepare the chocolate sheets: Melt the dark chocolate in the microwave in 30-second intervals or using a double boiler. Spread the melted chocolate thinly on a sheet of parchment paper. Using a wooden stick or the tip of a knife, pre-cut 4 strips slightly smaller than the size of the mold. Place in the refrigerator.
2
Roast the hazelnuts: Spread the hazelnuts on a baking sheet and bake for about 10 minutes at 180° C. Let them cool, then remove their skins by rubbing them together. Chop them coarsely with a knife.
3
Prepare the mousse: Mix the evaporated milk and the sifted cocoa. Whip the very cold cream into stiff peaks, then gently fold it into the evaporated milk and cocoa mixture.
4
To finish assembling the log: At the bottom of a 24 cm long silicone mold, or a classic mold covered with plastic wrap, place a layer of mousse. Gently place a layer of chocolate and sprinkle with pieces of nuts. Alternate layers of mousse, chocolate, and nuts. Finish with a layer of mousse. Place in the freezer for at least 6 hours. Save the chocolate scraps for decoration.
Ingredients
Ingredients
100 Dark chocolate
50 Hazelnut
300 sweetened condensed milk
40 Bitter cocoa
400 Heavy cream
Directions
Directions
1
Prepare the chocolate sheets: Melt the dark chocolate in the microwave in 30-second intervals or using a double boiler. Spread the melted chocolate thinly on a sheet of parchment paper. Using a wooden stick or the tip of a knife, pre-cut 4 strips slightly smaller than the size of the mold. Place in the refrigerator.
2
Roast the hazelnuts: Spread the hazelnuts on a baking sheet and bake for about 10 minutes at 180° C. Let them cool, then remove their skins by rubbing them together. Chop them coarsely with a knife.
3
Prepare the mousse: Mix the evaporated milk and the sifted cocoa. Whip the very cold cream into stiff peaks, then gently fold it into the evaporated milk and cocoa mixture.
4
To finish assembling the log: At the bottom of a 24 cm long silicone mold, or a classic mold covered with plastic wrap, place a layer of mousse. Gently place a layer of chocolate and sprinkle with pieces of nuts. Alternate layers of mousse, chocolate, and nuts. Finish with a layer of mousse. Place in the freezer for at least 6 hours. Save the chocolate scraps for decoration.
Notes
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