Artizone > Bittersweet chocolate icecream & espresso cookies
The Cook Book
BITTERSWEET CHOCOLATE ICECREAM & ESPRESSO COOKIES
Fancy dessert for your sweetheart, perfect for Valentine's day.
Recipe by: Cheryl Collett
Cheryl Ng Collett writes for the Dallas Morning News, D Magazine, and more. Her blog, IttyBittyFoodies chronicles her yummy adventures with her two kids and is a useful tool for parents looking to expand their children’s palates.
INGREDIENTS - 6 servings
2 Egg Yolks
Cup Superfine Sugar
1 Teaspoon Pure Vanilla Extract
2 Cups Heavy Cream
Jar Bittersweet Chocolate Sauce
2 Package Espresso Cookies
Fill saucepan with water (about 2 inches) and bring to simmer.
Place eggs, extra yolks, vanilla extract and sugar in a heatproof bowl over simmering water. Using a hand-held electric mixer, beat for 6-8 minutes or until mixture resembles custard and is thick and pale in color.
Remove from heat and beat for another 6-8 minutes, cooling the mixture slightly.
In a separate bowl whisk cream until soft peaks form. Gently fold the cream through the egg mixture until well combined.
If the chocolate sauce is solid, make a bain marie by gently simmering the jar in a shallow pot of water (remove lid from jar before heating). Stir in half a jar of Bittersweet Chocolate sauce and mix well
Pour ice cream mixture into a container and freeze overnight.
To serve, place one scoop of ice cream between two espresso cookies.
Cook’s Tip: Try quick chocolate fondue at home with the leftover chocolate sauce. Take the lid off the jar and simmer in water for 3 minutes, or until the chocolate is melted. Dip seasonal fruits in chocolate sauce.
Our Privacy Statement has been updated and provides important information on how we collect, use, transfer and store your personal data.
to read more. Your privacy and personal information are important to us and we treat them with care.