Chocolate Ion Ice (n) (v) Recipe

Prepare gelatin

If using gelatin leaf: place gelatin leaf in a bowl of cold water to soften for 5–7 minutes. If using powdered gelatin: sprinkle 6 g (approx. 1½ tsp) over 25 ml cold water and let bloom for 5–7 minutes.

Heat milk and sugar

In a small saucepan, combine 120 ml whole milk and 30 g granulated sugar. Warm over medium heat until the sugar dissolves and milk is steaming but not boiling (about 70–80°C).

Temper egg yolks

Whisk the 3 egg yolks in a heatproof bowl. Slowly pour about one-third of the hot milk mixture into the yolks while whisking constantly to temper. Then return the tempered yolks to the saucepan.

Cook custard base

Cook the mixture over low–medium heat, stirring constantly with a wooden spoon or spatula, until it thickens slightly and coats the back of the spoon (do not boil). Remove from heat.

Incorporate gelatin and chocolate

Squeeze excess water from the softened gelatin leaf (or stir in bloomed powdered gelatin) into the hot custard and stir to dissolve. Add the 250 g finely chopped milk chocolate, 1 tsp vanilla extract, and a pinch of salt. Let sit 1 minute, then stir until chocolate is fully melted and mixture is glossy and smooth. If needed, pass through a fine sieve to remove any solids.

Cool custard

Allow the chocolate custard to cool to about 30–35°C, stirring occasionally to prevent skin formation.

Whip cream and fold

Whip the 300 ml cold heavy cream to soft peaks (do not overwhip). Fold one-third of the whipped cream into the cooled chocolate custard gently to lighten, then fold in the remaining cream in two additions until homogeneous and airy. Keep chilled until assembly.

Toast almonds

Preheat oven to 175°C (350°F). Spread 100 g whole almonds on a baking sheet and toast for 8–10 minutes until fragrant and lightly golden. Allow to cool slightly, then roughly chop. (If almonds are pre-toasted, skip oven step.)

Make caramel

Line a baking sheet with silicone or parchment. In a heavy-bottomed saucepan over medium heat, combine 120 g granulated sugar and 20 g glucose syrup. Allow sugar to dissolve without stirring — you can gently swirl the pan — and cook until it reaches a deep amber color (approx. 170–175°C). Watch carefully to avoid burning.

Finish nougatine

When caramel reaches the desired color, remove from heat and quickly stir in 25 g unsalted butter until incorporated. Immediately stir in the chopped toasted almonds and 15 g sesame seeds (if using) until evenly coated. Working quickly, pour the mixture thinly onto the prepared baking sheet and spread into a roughly even, thin layer using an offset spatula. Allow to cool and harden completely at room temperature (10–20 minutes).

Break into pieces

Once set, break the nougatine into irregular shards or use a knife to cut into small pieces (about 2–3 cm). Reserve a portion of small pieces for layering and a few larger decorative shards for finishing.

Layer mousse and nougatine

Divide the mousse into 6 serving glasses or rings (approximately 150–180 ml capacity each). Spoon or pipe a layer of mousse to fill about half the height of each glass. Gently press a thin layer (about 15–20 g worth) of chopped nougatine over the mousse so it sits embedded but doesn't sink. Top with remaining mousse to fill the glass, smoothing the surface with an offset spatula.

Chill to set

Refrigerate assembled desserts for at least 2 hours (preferably 3–4 hours) to allow mousse to set and flavors to meld.

Decorate

Shortly before serving, melt 40 g dark chocolate and drizzle thin lines over the top or create a thin glazed disk. Sprinkle a light dusting of cocoa powder if desired and add a pinch of fine sea salt on top of mousse or nougatine for contrast. Garnish each serving with a larger nougatine shard standing upright for texture and visual height.

Serve

Serve chilled. Store leftovers covered in the refrigerator for up to 48 hours; the nougatine will soften over time.