Waialua Chocolate Purse Recipe

Tempering and forming

Chop the dark chocolate finely so it melts evenly. Set aside. Set up a double boiler: simmer an inch of water in a saucepan and place a heatproof bowl over it without touching the water. Add 6 oz of the chopped chocolate to the bowl with the butter and cocoa butter (or oil). Gently stir until melted and the temperature reaches about 115°F (if using a thermometer). Remove bowl from heat.

Add the remaining 2 oz of chopped chocolate to the melted chocolate and stir constantly to cool and seed the chocolate until it reaches 82–84°F. If needed, briefly return to the double boiler to bring it up to a working temper of 88–90°F. The chocolate should be glossy and slightly thickened.

Dust a clean work surface lightly with cornstarch. Pour the tempered chocolate onto the surface and, using an offset spatula or palette knife, spread it into a rectangular sheet about 1.5–2 mm thick and roughly 8 x 10 inches. Work quickly but smoothly so the chocolate remains temperate.

Let the sheet set until just tacky but still pliable (about 5–10 minutes at room temperature). Using a small bowl (3–4 inch diameter) or a round cutter, cut circles from the sheet. Keep scrap chocolate melted to reseal edges later. For each purse, place 1 generous scoop (about 3 oz) of slightly chilled vanilla ice cream in the center of a chocolate circle. Fold the chocolate up around the ice cream like a purse by pinching and pleating the edges to seal. Work quickly to avoid melting ice cream. If edges crack, use a little melted scrap chocolate to fuse seams. Transfer purses to a parchment-lined tray and freeze solid (at least 1 hour) until firm.

Place sugar and 2 Tbsp water in a medium heavy-bottomed saucepan over medium heat. Swirl the pan gently (do not stir with a spoon) until the sugar dissolves and begins to turn amber. Watch closely to avoid burning; reduce heat if edges darken too fast.

When the sugar reaches a deep amber color, remove the pan from heat and carefully pour in the warm heavy cream while whisking constantly (mixture will bubble vigorously). Return to low heat.

Whisk in the butter until melted and smooth. Sprinkle in the instant espresso powder and sea salt, whisking to combine. Taste and adjust salt or coffee intensity (add up to 1 more tsp espresso dissolved in 1 tsp hot water if you prefer stronger coffee notes). Let cool to warm (about 10–15 minutes). The sauce will thicken as it cools. Keep warm until serving; it can be reheated gently.

In a medium saucepan, combine whole milk, 1 cup heavy cream, and the vanilla bean seeds and pod (if using extract, add later). Warm the mixture over medium heat until it begins to steam and small bubbles appear at the edges, but do not boil. Remove from heat and let steep 20–30 minutes if using vanilla bean for stronger flavor; remove the pod before proceeding.

Whisk the egg yolks with the 3 Tbsp sugar in a bowl until pale and slightly thickened. Reheat the milk mixture to a gentle simmer. Temper the yolks by slowly whisking about 1/3 cup of the hot milk into the yolks, then gradually whisk the warmed yolks back into the saucepan with the remaining milk, stirring constantly.

Cook the custard over low heat, stirring constantly with a wooden spoon or spatula, until it thickens slightly and coats the back of the spoon (nappe), about 170–175°F. Do not let it boil or the eggs will scramble. Remove from heat and stir in the remaining 1 cup heavy cream and a pinch of kosher salt. If using vanilla extract, stir in 1 tsp now.

Strain the custard through a fine-mesh sieve into a bowl to remove any cooked bits. Chill quickly by placing the bowl in an ice bath, stirring occasionally, until the mixture reaches refrigerator temperature. Cover and refrigerate at least 4 hours or overnight.

Churn the chilled custard in an ice cream maker according to manufacturer instructions until it reaches soft-serve consistency. Transfer to a container and freeze until firm enough to scoop (2–4 hours). Chill the ice cream so it is scoopable but not too soft before forming purses.

Remove frozen chocolate purses from the freezer shortly before plating. Place one purse on each dessert plate.

Warm the coffee caramel slightly so it is pourable but not hot (about 100–110°F). Spoon a generous drizzle of coffee caramel around and lightly over the purse to create a glossy pool.

If desired, garnish with a few chopped toasted hazelnuts or macadamia for crunch and a touch of gold leaf on top for elegance. Serve immediately with a small spoon and instruct guests to crack open the chocolate purse with the spoon to reveal the vanilla ice cream and let the caramel mingle with the melting ice cream.