Le Chocolat Sensation, Cremeax a l'Araguani, Bicuit Oreo

Recipe courtesy Chefs Philippe Braun and Joel Robuchon at L'Atelier De Joel Robuchon in Paris
Show: Giada's Weekend Getaways Episode: Paris, France
TOTAL TIME: 5 hr 10 min
Prep: 40 min
Inactive Prep: 4 hr
Cook: 30 min
 
YIELD: 12 servings
LEVEL: Difficult

ingredients

FOR THE CHOCOLATE BASE:
  • 8.8 ounces cream
  • 9.5 ounces milk
  • 11.5 ounces Araguani chocolate 72 percent
    FOR THE CREMEUX:
    • 8.8 ounces whipped cream
        CHOCOLATE SAUCE:
        • 7.7 ounces (220 grams) water
        • 10.5 ounces (300 grams) sugar
        • 3.5 ounces (100 grams) cocoa powder
        • 6 ounces (170 grams) heavy cream
        • 3 pieces gelatin leaves
          FOR THE WHITE CHOCOLATE ICE CREAM:
          • 24.6 ounces milk
          • 3.5 ounces egg yolks (recommended: pasteurized or egg beaters)
          • .71 ounces (20 grams) sugar
          • 11.2 ounces ivoire chocolate, melted
          • Chocolate cookies, crumbled (recommended: Oreo)
            FOR THE CHOCOLATE BASE:
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              Directions

              Warm up the cream and milk and add little by little to the chocolate. Pour about 2 ounces (50 grams) in each serving cup and cool in the refrigerator.
              Mix about 1/2-ounce (15 grams) of warm base (or glaze) with the about (3/4-ounce) 25 grams of whipped cream.
              Combine all the ingredients for the ice cream and churn in an ice cream machine according to manufacturer's instructions. Scoop out 12 balls. Cover the balls completely with chocolate cookie crumbs and put it the middle of the serving cup. Decorate with some cremeux and 1 ring of chocolate sauce.

              This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
              Combine all the ingredients in a saucepan and heat, stirring, until the gelatin dissolves.

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