TCHO Chocolate Sundae

Vanilla Bean Ice Cream, Dark Chocolate Brownie, Magic Shell, Whipped Ganache

Pastry Chef Alissa Frice of Frice Cream | Miami

Adapted by StarChefs | March 2021

INGREDIENTS:

Chocolate Meringues:
225 grams egg whites
450 grams powdered sugar
50 grams TCHO cocoa powder, for shaving
62% TCHO chocolate, for shaving

Whipped Chocolate Ganache:
3 sheets gelatin, bloomed
900 grams heavy cream
225 grams 39% TCHO chocolate
Salt

Vanilla Bean Ice Cream:
400 grams heavy cream
300 grams whole milk
150 grams egg yolks
150 grams sugar
3 grams salt
½ vanilla bean, split and scraped

Brownie:
397 grams butter
709 grams sugar
175 grams whole eggs
1 teaspoon vnlla pure vanilla extract
¼ teaspoon sea salt
312 grams all-purpose flour
¾ teaspoons baking powder
62 grams TCHO cocoa powder
95 grams 81% TCHO chocolate, chopped

Dark Chocolate Magic Shell:
200 grams 70% TCHO chocolate
25 grams coconut oil

To Assemble and Serve:
Bordeaux cherry

METHOD:

For the Chocolate Meringues:
On a double boiler, gently heat egg whites and powdered sugar until all sugar is dissolved and whites are just barely warm. In a mixer, whip on high until stiff peaks form. Fold in cocoa powder. Spread or pipe into desired shape onto sheets for dehydrator. With a microplane, shave chocolate over meringues. Place in dehydrator at 110°F overnight.

For the Whipped Chocolate Ganache:
Heat half of the cream on the stove. Pour over chocolate and a pinch of salt. Add gelatin, completely emulsify, then add remaining cream. Let set for 6 hours or overnight. Once cream is set, whip on medium-high to form soft peaks. Put whipped ganache into a piping bag and set aside until ready to serve.

For the Vanilla Bean Ice Cream:
In a pot, heat all ingredients up to 180°F, whisking constantly. Strain through a chinoise onto an ice bath. Spin in an ice cream maker, following the manufacturer’s instructions. Once it has spun, place into containers and store in freezer until ready to serve. 

For the Brownie:
In a pot, melt butter. Turn off heat. Add sugar and mix well. Add eggs and vanilla. Add all dry ingredients and mix well. Line a quarter sheet tray with parchment paper. Bake brownies at 325°F for 12 minutes or until set but still very moist. Allow to completely cool and cut into desired shape and size. 

For the Dark Chocolate Magic Shell:
In a double boiler, melt the chocolate and coconut oil together. Set aside until ready to serve.

To Assemble and Serve:
Warm Brownie in oven, then place in a sundae cup. Scoop Vanilla Bean Ice Cream on top. Pour Dark Chocolate Magic Shell over Ice Cream and sprinkle cocoa nibs on while the Magic Shell is still liquid. Pipe Whipped Chocolate Ganache on top, add Chocolate Meringues, then top with a Bordeaux cherry.

---