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Chocolate Coatedd Ice Cream

post #1 of 3
Thread Starter 
Hello chefs,
I want to replicate this ice cream i ate a while ago. It was a vanilla ice cream coated in dark chocolate. I tried melting compound chocolate, didnt happen coz the choc was too thick to coat the ice cream. Then i tried the trick with choc ganache / truffle, n thinning the sauce with veg oil as i didnt have cocoa butter. I ve seen this being done. the hot sauce being poured onto the cold icecream causing it to set. Any secrets i am missing ????
culinary regards,

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post #2 of 3
That ice cream sounds absolutely amazing. Where did you get it at? Do you know any place that sells it?
post #3 of 3
A ganache is very much the wrong way to go. You want a thin melted chocolate that will chill hard quickly into a candy coating. Fortunately, it's easy to do.

Since I don't have a clue as to what kind of quantities you're talking about, I'll keep this intermediate.

Ice cream
6 oz of good chocolate, pref 70% cacao
2 tbs sweet butter
2 tbs cognac, rum or chocolate liqueur

Form ice cream into balls, set on a baking pan covered with parchment or a silpat, and skewer each ball with a wooden stick. Set your freezer so the ice cream will freeze very hard. Note: If you're dong a large volume you'll have to use several pans. Obviously you don't want to leave a pan of ice cream balls out of the freezer for long.

Chop the chocolate into small pieces. Add them, the butter and liquor to a double boiler set above simmering (not boiling) water. Stir as it melts.

When the chocolate is melted and very liquid, use the skewers to dip the ice cream balls, one at a time into the chocolate. Return the covered ice cream balls to the freezer so the chocolate hardens. You may want to double dip if you really like chocolate. You may also want to roll the balls in nuts or some other "topping" while the chocolate is still soft. Or, you may want to serve immediately relying on the temperature of the ice cream to harden the chocolate.

If you did return to the freezer take them out a few minutes before serving to allow the ice cream to soften slightly. It's better that way.

Note to tacotaco: Chocolate dipped (aka "dipt") ice cream is available at pretty much every ice cream store, soft serve ice cream store, frozen yogurt store, mall and country fair in the United States. If you don't like the chocolate they use -- and you probably shouldn't -- now you know how to DIY.

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