Warm Chocolate Foam with Vanilla Ice Cream

Rich dark chocolate foam topped with crunchy cocoa crumble and homemade vanilla ice cream for a sophisticated dessert experience.

Vegetarian Dessert Gourmet Chocolate Ice Cream

Estimated Nutrition

Calories

1338.1

kcal / serving

5352.4 kcal total

Carbs

100.6g

per serving

402.5 g total

Fat

95.5g

per serving

382.1 g total

Protein

22.2g

per serving

88.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

125

Caster Sugar

For ice cream

Caster Sugar

For crumble

Cocoa Powder

For crumble

200

Dark Chocolate

Minimum 70% cocoa solids

Dairy

285

Milk

For ice cream

285

Double Cream

For ice cream

piece

Egg Yolks

Free-range

100

Butter

Cold and cubed

150

Double Cream

For chocolate foam

GrainsCereals

150

Plain Flour

For crumble

NutsSeeds

piece

Vanilla Pod

Split and seeds scraped out

Other

piece

Egg Whites

Free-range

Method

Boil milk, cream, and vanilla in a pan, then remove from heat and discard the pod.

Whisk yolks and sugar until fluffy, then combine with milk mixture and cook until thickened.

Churn the cooled custard in an ice cream machine and freeze until firm.

Preheat the oven to 210°C.

Rub flour, sugar, cocoa, and butter into crumbs and bake for 10-12 minutes until crisp.

Melt dark chocolate and cream over a bain-marie, then whisk in egg whites.

Pour mixture into a foam gun and warm gently in simmering water.

Dispense foam into bowls, top with crumble, and serve with ice cream.