ADF+Enderun Discover Cuisine Recipes

Chocolat Liégeois Recipe

Chocolate Ice Cream

• 1 quart milk (1 liter)
• 1/2 cup heavy cream
• 60 g butter
• 230 g sugar
• 50 g honey
• 450 g Guanaja couverture chocolate
• 30 g cocoa paste
• 100 g egg yolks

1. Heat all the ingredients to 183-degrees fahrenheit in a double boiler.
2. Chill to 38-degrees fahrenheit, let sit then process in an ice cream maker.

Coffee and Rum Granité

• 1 quart coffee
• 150 g sugar
• 10 cL dark rum

1. Mix coffee, sugar and rum. Freeze.
2. Once the mixture is frozen, use a fork to break it up into ice flakes.

Chocolate Sauce

• 1/2 liter milk
• 1 cup heavy cream
• 600 g dark couverture chocolate, preferably 65% dark, broken into pieces
• 40 g cocoa paste
• 150 g sugar

1. Combine milk, cream and sugar. Bring to a boil.
2. Remove from heat and add the dark couverture chocolate and cocoa paste.
3. When couverture has melted completely, put in an ice bath.

Chantilly Cream

• 1 liter heavy cream
• seeds scraped from 2 vanilla beans
• 160 g sugar

1. Whip cream together with sugar and vanilla seeds. Do not overbeat, cream should only be semi-firm.

Nougatine

• 50 g slivered almonds
• 50 g sugar
• 50 g liquid glucose
• 50 g butter

1. Melt sugar, butter and glucose in a pan.
2. Bring to a boil.
3. Add almonds and mix well.
4. Spread on a Teflon baking sheet. Bake in a 350-degree fahrenheit oven for 10 minutes.

Assembly

• Alternately fill a tall dessert glass with the dessert elements, except for the Chantilly cream.
• When full, add the Chantilly cream.
• Sprinkle with cocoa powder and nougatine pieces before serving.