Servings: 3 drinks
Equipment
- 1 Saucepan
- 1 Stovetop
- 1 Spoon
- 1 Immersion Blender
- 1 Refrigerator
- 1 Whisk
- 1 Drink Blender
- PRV Glassware
Ingredients
- 290 g heavy cream
- 63 g organic granulated sugar
- 18 g barley malt syrup
- 30 g Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder
- 2 g kosher salt
- 55 g Guittard Organic 66% Dark Couverture Chocolate Wafers
- 5 g Vanilla Bean Paste
Instructions
- Combine the cream, sugar, barley malt syrup, Cocoa Rouge, and salt in a saucepan and bring to a simmer.
- Pour half of the cream mixture over the Organic 66% Cacao Semisweet Chocolate, then whisk until smooth.
- Add the remaining cream mixture and vanilla paste, and emulsify the mixture with an immersion blender.
- Cool the mixture over an ice bath and use when completely chilled or store in the refrigerator for future use.
- To serve, combine 150g of the base with 150g of crushed ice in a drink blender.
- Blend until smooth, then transfer to frozen glassware.
- Top with fresh whipped cream and serve.