Chocolate Velvet Ice Cream Recipes

CHOCOLATE VELVET DESSERT

Steps:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.

CHOCOLATE ALMOND VELVET

Steps:

• Combine chocolate syrup, cream, condensed milk and vanilla. Chill in fridge for 1 hour.
• Whip until fluffy mixture forms soft peaks.
• Update: The original recipe said to serve the velvet cream in muffin cups. There is enough velvet to make up 24+ muffin cups, but it ends up melting too fast.
• My recommendations is to either serve this in small ramekin dishes or to place the whole recipe in a large container and serve it up like ice cream.
• I left the nuts in the recipe, but they tend to drop to the bottom of the dish. So you can add some nuts to the bottom of each dish and add the velvet on top. Unless you are a big fan of Almond Roca -- adding this is a wonderful combination, but it brings the expense of the dish up way too high (over $10.00).
• This makes up A LOT. You may want to consider cutting the recipe in half. With a weight scale measure out the ingredients and proceed from there.
• As the velvet does not freeze completely solid, serve immediately, as it melts quickly.

CHOCOLATE VELVET ICE CREAM

Steps:

• Chop chocolate. In a heavy saucepan whisk together sugar and cocoa powder until combined and whisk in cream and milk. Bring mixture just to a boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F. Remove pan from heat and add chopped chocolate, whisking until melted. Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
• Transfer custard to bowl of a standing electric mixer and beat just until thick and fluffy. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.