Chocolate Textures Recipe

Melt Chocolate

Melt the dark chocolate in a heatproof bowl over simmering water. Once melted, let it cool slightly.

Whip Cream

In a separate bowl, whip the heavy cream until soft peaks form.

Mix Egg Yolks and Sugar

In another bowl, whisk egg yolks and sugar until pale. Stir in the melted chocolate and vanilla extract.

Fold in Cream

Gently fold the whipped cream into the chocolate mixture until fully combined. Refrigerate for at least 2 hours.

Prepare Base

Combine heavy cream, milk, sugar, and split vanilla bean in a saucepan. Heat until sugar is dissolved.

Temper Egg Yolks

In a separate bowl, whisk the egg yolks. Gradually add the warm cream mixture to temper the yolks, then return to the saucepan.

Cook Mixture

Cook over low heat, stirring constantly, until the mixture thickens. Strain and cool before churning in an ice cream maker.

Melt Chocolate and Butter

Melt the milk chocolate and butter together in a heatproof bowl over simmering water.

Mix with Rice Crispy

Stir in the rice crispy cereal until fully coated. Press into a lined baking dish and refrigerate until set.

Prepare Hazelnut Paste

Toast hazelnuts and blend them into a paste.

Combine Ingredients

In a bowl, mix the hazelnut paste, milk, heavy cream, sugar, and cocoa powder.

Churn Ice Cream

Churn the mixture in an ice cream maker until it reaches a soft-serve consistency. Freeze until firm.

Make Caramel

Combine sugar and water in a saucepan. Cook until it turns golden brown.

Add Hazelnuts

Stir in hazelnuts and pour onto a baking sheet to cool. Once hardened, break into pieces.

Heat Cream and Milk

In a saucepan, heat the heavy cream and milk until warm.

Melt White Chocolate

Remove from heat and stir in the white chocolate until melted and smooth. Add rum for flavor.