This luxurious mocha ice cream base combines the deep, bittersweet notes of high-quality chocolate with the bold kick of espresso beans. The custard is silky and rich, created by gently tempering egg yolks with warm cream and milk, then melting in finely chopped chocolate for a smooth, glossy texture. It’s an indulgent treat perfect for special occasions or a decadent dessert night. While traditionally made with eggs and dairy, this recipe focuses on classic technique to achieve maximum flavor and creaminess. Let the espresso beans infuse the cream for a subtle coffee aroma that complements the chocolate without overpowering it. Serve scooped into bowls and garnished with chocolate-covered espresso beans for the ultimate mocha experience.
Mocha Madness Part 1
Description
This luxurious mocha ice cream base combines the deep, bittersweet notes of high-quality chocolate with the bold kick of espresso beans. The custard is silky and rich, created by gently tempering egg yolks with warm cream and milk, then melting in finely chopped chocolate for a smooth, glossy texture. It&# 226;ÂÂs an indulgent treat perfect for special occasions or a decadent dessert night. While traditionally made with eggs and dairy, this recipe focuses on classic technique to achieve maximum flavor and creaminess. Let the espresso beans infuse the cream for a subtle coffee aroma that complements the chocolate without overpowering it. Serve scooped into bowls and garnished with chocolate-covered espresso beans for the ultimate mocha experience.Ingredients
Directions
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Coarsely chop 4 ounces of bittersweet chocolate and place it in a medium bowl.
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In a separate medium bowl, whisk together 4 large egg yolks, 1/2 cup granulated sugar, and a dash of salt until blended.
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In a heavy medium saucepan, combine 1 cup heavy cream, 1 cup milk, and 1/4 cup espresso beans.
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Bring the cream mixture to a gentle boil over medium heat.
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Remove the saucepan from the heat and let steep for 5 minutes to infuse the coffee flavor.
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Strain the cream mixture through a fine-mesh strainer to remove the espresso beans, pressing gently to extract flavor.
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Gradually whisk about 1 cup of the hot cream mixture into the beaten egg yolk mixture until blended.
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Return the tempered egg mixture to the saucepan with the remaining cream.
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Cook over medium-low heat, stirring constantly with a wooden spoon, for 3 to 5 minutes until the custard thickens slightly and coats the back of the spoon.
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Do not allow the custard to boil.
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Immediately remove the pan from the heat and pour the hot custard over the chopped chocolate.
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Let stand for 30 seconds, then whisk until the chocolate is melted and the mixture is smooth.
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Strain the chocolate custard through a fine-mesh strainer into a stainless steel bowl.
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Place the bowl over a larger bowl of ice water and stir the custard for 5 to 10 minutes until cool.
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Remove the bowl from the ice bath and stir in 2 teaspoons vanilla extract.
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Cover the surface of the custard directly with plastic wrap to prevent a skin from forming.
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Refrigerate for at least 2 hours, or until very cold, before churning or serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 819.0kcal
- % Daily Value *
- Total Fat 45.0g70%
- Saturated Fat 27.0g135%
- Cholesterol 0.0mg0%
- Sodium 36.0mg2%
- Total Carbohydrate 88.5g30%
- Dietary Fiber 16.5g66%
- Sugars 69.0g
- Protein 7.5g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use high-quality bittersweet chocolate such as Callebaut for a deep, rich flavor.
Ensure the custard does not boil after adding the eggs, as this will cause the eggs to scramble.
The espresso beans can be reused for brewing coffee after steeping, though their flavor will be diminished.
If an ice cream maker is available, churn the chilled custard according to manufacturer's instructions before freezing.
Garnish with sweetened whipped cream, chocolate-covered espresso beans, and a dusting of unsweetened cocoa powder.
Store in an airtight container in the freezer for up to one month. Let sit at room temperature for 5 minutes before scooping for easier serving.
