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15
1 recipe Chocolate Brownies (recipe follows)
1
recipe (about 5½ cups) strawberry ice cream
(page 4)
12 ounces bittersweet or semisweet chocolate
(about 2 cups of chips), roughly chopped
¼ cup unsalted butter, cubed
1 tablespoon light corn syrup
1. Using a 2¼-inch round pastry cutter, cut 35 rounds
out of the pan of brownies; reserve remaining
brownie bits for another use (great crumbled into
freshly churned ice cream). Reserve cut brownies on
a wax/parchment paper-lined pan that will be able
to fit in your freezer.
2. Using a 2-inch ice cream scoop, place one scoop of
the ice cream on each brownie round. Cover with
wax paper and freeze for about 15 minutes, or until
fully hardened.
3. While the ice cream/brownies are chilling, make the
chocolate glaze. In a heatproof bowl set over a pot
of simmering water, melt the chocolate, butter and
corn syrup together. Stir to combine and cool to
room temperature.
4. Remove the ice cream/brownies from the freezer.
Place
a cooling rack on top of a wax/parchment lined pan.
Place the ice cream/brownie pieces on top of the
cooling rack, leaving about ½-inch space in between
each one. Using a ladle, slowly pour the melted
chocolate/butter mixture over each ice cream/
brownie. Be sure that the chocolate fully covers the
gelato. Let the chocolate harden and then freeze for
15 minutes, or overnight (covered with wax paper).
Nutritional information per bonbon:
Calories 282 (54% from fat) • carb. 32g • pro. 3g
• fat 18g • sat. fat 11g • chol. 62mg • sod. 77mg
• calc. 17mg • fiber 2g
Chocolate Brownies
These brownies are for our bonbons, but they can also
be made in a 9-inch square pan as regular brownies.
Makes 35 brownies
nonstick cooking spray
1 cup unsalted butter, cubed
6 ounces unsweetened chocolate,
finely chopped
2
ounces bittersweet chocolate, finely chopped
4 large eggs
1 large egg yolk
2 cups granulated sugar
1 cup packed light brown sugar
2 teaspoons instant espresso powder
2 teaspoons pure vanilla extract
1 cup unbleached, all-purpose flour
1 teaspoon table salt
1. Preheat oven to 375°F. Coat a jelly roll pan
(approximately 12" x 18") with cooking spray and
then line with parchment; reserve.
2. Put the butter and chocolates into a heatproof bowl
and place over a pot of simmering water. Once both
are completely melted, set aside to cool to room
temperature. Reserve.
3. In the bowl of a stand mixer fitted with the mixing
paddle, or using a hand mixer fitted with the mixing
beaters, mix the eggs and egg yolk on speed 3 until
lightened, about 30 seconds. Add the granulated
and brown sugars and beat on speed 4 until light
and thickened, another 30 seconds to 1 minute. Add
instant espresso and vanilla; beat until well
combined. Stir the flour and salt into the chocolate
mixture. Add the chocolate/flour mixture to the egg/
sugars mixture and mix on speed 1 until just
incorporated.
4. Pour into prepared pan. Bake for about 25 to 30
minutes, or until edges are dry.
5. When fully cooled, cut into rounds using a 2¼-inch
round pastry cutter.
Nutritional information per brownie:
Calories 166 (46% from fat) • carb. 22g • pro. 2g
• fat 9g • sat. fat 5g • chol. 44mg • sod. 70mg
• calc. 10mg • fiber 1g
Pistachio Birthday Cake
We love this recipe with our pistachio ice cream,
but any of your favorite flavors would work.
Makes 12 servings
6 tablespoons unsalted butter, cubed
3 ounces semisweet chocolate, chopped
40 chocolate wafer cookies (Nabisco® brand
works well), or 8 ounces of plain chocolate
cookies
1 recipe Pistachio Ice Cream (page 7), softened,
or 5 to 6 cups of your favorite flavor
½ cup chopped pistachios, toasted
1. In a heat-proof bowl set over a pot of simmering
water, combine the butter and chocolate. Stirring
occasionally, let heat until just melted. Reserve.
2. Put the chocolate water cookies into the bowl of a
food processor fitted with the chopping blade. Pulse
until finely chopped. Add the melted butter/
chocolate mixture through the feed tube of the
processor and pulse until completely combined.
Press 2∕
3
of the chocolate crumb mixture into the
bottom and half-way up the sides of an 8-inch
spring-form pan. Place in freezer; chill 10 to 15
minutes to let crust harden.
3. Remove from freezer and spread half of the ice
cream over the chilled chocolate crust. Cover
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