Salt Mint Chocolate Sable Recipe

Make dough

In a bowl or stand mixer fitted with the paddle, cream the cold cubed butter with the granulated sugar on low speed until combined but still slightly chunky (about 1–2 minutes). Add the egg yolk and mix until incorporated. Add the minced fresh mint and mix briefly to distribute.

Add dry ingredients

Sift together the flour, cocoa powder, and 1/2 tsp fine sea salt into the butter mixture. Mix on low just until a cohesive dough forms. If the dough seems dry, add up to 1 tsp water, 1/2 tsp at a time.

Chill and roll

Turn the dough onto plastic wrap, press into a disk, wrap tightly and chill in the refrigerator for at least 1 hour (or up to overnight). Preheat oven to 350°F (175°C).

Shape and bake

On a lightly floured surface, roll dough to 1/4-inch (6 mm) thickness. Cut into desired shapes (rounds or rectangles). Transfer to a baking sheet lined with parchment (space cookies about 1" apart). Bake 10–12 minutes until set at the edges but still slightly soft in the center. Let cool on the sheet 5 minutes, then transfer to a wire rack to cool completely.

Finish

Once cool, sprinkle lightly with flaky sea salt. Store in an airtight container until serving. Crumble or serve whole alongside ice cream and crémeux.

Warm milk and cream

In a medium saucepan, combine 3 cups whole milk, 1 cup heavy cream, and the whole milk powder (if using). Warm over medium heat just until small bubbles form around the edge and the mixture is warm (do not boil).

Whisk yolks and sugar

While the milk warms, whisk together 4 egg yolks, 3/4 cup granulated sugar, and 1/4 tsp fine sea salt in a heatproof bowl until pale and slightly thickened.

Temper and cook custard

Slowly ladle about 1/3 of the hot milk mixture into the yolks while whisking continuously to temper. Pour tempered yolk mixture back into the saucepan with the remaining milk. Cook over low–medium heat, stirring constantly with a heatproof spatula, until the custard coats the back of the spatula and reaches 175–180°F (80–82°C). Do not boil.

Strain and chill

Strain the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits. Stir in 1 tsp vanilla extract. Cool to room temperature, then cover and refrigerate until completely cold, at least 4 hours or overnight.

Churn and freeze

Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until soft-serve consistency. Transfer to a container, press plastic wrap directly on the surface to prevent ice crystals, and freeze at least 3–4 hours to firm before serving.

Prepare chocolate

Place the finely chopped bittersweet chocolate in a heatproof bowl and set aside.

Heat milk and cream

In a small saucepan, combine 1 cup whole milk and 1/2 cup heavy cream. Warm until just simmering around the edges (do not boil).

Whisk yolks and sugar

In a separate bowl, whisk together 3 egg yolks and 2 tablespoons granulated sugar until smooth and slightly pale.

Temper yolks and thicken

Slowly pour about 1/3 of the hot milk mixture into the yolks while whisking continuously. Return the tempered yolks to the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly and reaches about 175°F (80°C) — it should coat the back of a spoon.

Make crémeux

Immediately pour the hot custard over the chopped chocolate. Let sit 1 minute to melt, then stir gently from the center outward until smooth and glossy. Whisk in the cold diced butter piece by piece until fully incorporated and the mixture is silky. Stir in 1/8 tsp fine sea salt.

Chill

Strain the crémeux through a fine-mesh sieve into a shallow container, cover with plastic wrap pressed to the surface, and refrigerate until set, at least 2 hours. The crémeux should be spoonable but hold shape.

Plate components

Scoop milk ice cream into chilled bowls or onto plates. Add a quenelle or spoonful of chilled chocolate crémeux beside the ice cream.

Add sable

Place a whole or broken piece of salt-mint chocolate sable on the plate, or crumble a few pieces over the ice cream and crémeux for texture.

Garnish and finish

Sprinkle a small pinch of flaky sea salt over the chocolate crémeux and ice cream, shave extra chocolate over the top if using, and tuck a small fresh mint sprig beside the dessert. Serve immediately.