Recipe courtesy of Philippe Braun and Joel Robuchon
Episode: Paris, France
Le Chocolat Sensation, Cremeax a l'Araguani, Bicuit Oreo
Total:
5 hr 10 min
Prep:
40 min
Inactive:
4 hr
Cook:
30 min
Yield:
12 servings
Level:
Advanced
Total:
5 hr 10 min
Prep:
40 min
Inactive:
4 hr
Cook:
30 min
Yield:
12 servings
Level:
Advanced

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
For the 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)

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.

For the cremeux:

Mix about 1/2-ounce (15 grams) of warm base (or glaze) with the about (3/4-ounce) 25 grams of whipped cream.

For the chocolate sauce:

Combine all the ingredients in a saucepan and heat, stirring, until the gelatin dissolves.

For the white chocolate ice 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 a chef, restaurant or culinary professional. It has not been tested for home use.

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