Most dessert fans know by now that there is nothing as cool as knowing the best and fastest food hack for a wonderful dessert. This dessert recipe falls between ice cream and mousse, It starts with custard (crème anglaise) as for ice cream but has whipped cream folded in, like a mousse. Instead of churning, the mixture is poured into a mold and frozen, then unmolded and sliced. This one is rich and chocolaty. Serve simply with a spoonful of whipped cream, or gussy it up further with a sprinkling of chopped caramelized nuts or crushed toffee. Enjoy!
Half frozen bittersweet chocolate
Most dessert fans know by now that there is nothing as cool as knowing the best and fastest food hack for a wonderful dessert
Serves 12 to 14
For the Half frozen:
- Scant 1/8 teaspoon salt
- 6-cup loaf pan
- Instant-read thermometer
- Fine strainer
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