Guittard Chocolate Ganache Sundae
a creamy chocolate ice cream made with Guittard's 61% Cacao Lever du Soleil, topped with Chocolate Rice Crispies and Chocolate Sauce (which uses both Lever du Soleil and Guittard Cocoa Rouge)
Servings: 2 quarts
Equipment
- 1 Whisk
- 1 Stovetop
- 1 Pot
- 2 Bowl
- 1 Immersion Blender
- 1 Ice Cream Machine
- 1 Sheet Tray with parchment paper
- 1 Double Boiler
- 1 4 quart container
- 1 Thermometer
- 1 Freezer
- 1 Refrigerator
- 1 Rubber Spatula
- 1 Airtight container
- 1 Saucepan
Ingredients
Ice Cream
- 1 qt Favorite Plain or Vanilla Ice Cream Base
- 143 g Guittard Lever Du Soleil 61% Dark Couverture Chocolate Wafers
- 60 g Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder
- 20 g Granulated Sugar
- 30 g Dark Brown Sugar
- 1 pint Heavy Cream
Chocolate Crispies
- 1 lb Guittard Lever Du Soleil 61% Dark Couverture Chocolate Wafers
- 12 oz Box of Rice Crispies
- 1 tsp Salt
Chocolate Sauce
- 6 fl oz Water
- 12 fl oz Cream
- 90 g Sugar
- 144 g Brown Sugar
- 54 g Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder
- 0.5 tsp Salt
- 162 g Guittard Lever Du Soleil 61% Dark Couverture Chocolate Wafers
Instructions
Ice Cream
- Heat cream over medium heat, whisking occasionally. The cream should not reach a simmer or boil, this risks the cream overflowing the pot or scalding. It needs to be just hot enough to melt the chocolate and dissolve the sugars. If the sides of the pot feel quite hot, and the cream releases steam when whisked, it is ready.
- While the cream heats, scale the sugars and Guittard Cocoa Rouge in one bowl.
- Scale the 61% Guittard Chocolate in a separate bowl and set aside.
- Once the cream is hot enough, remove from heat and add all of the dries to the pot followed by the 61% chocolate.
- Whisk until incorporated, paying special attention to the bottom and sides of the pot.
- Using an immersion blender, blend the ganache until it appears smooth and shiny.
- Transfer the ganache into a 4 quart container, allow to cool to room temperature
- Pour ice cream base into the ganache and blend with an immersion blender until completely incorporated.
- Freeze according to your ice cream maker's instructions.
Chocolate Crispies
- Line a sheet tray with parchment paper
- Melt chocolate over a double boiler in a bowl large enough to hold all of the ingredients, with room to stir
- Remove from heat and fold in cereal.
- With a rubber spatula, turn out onto the sheet tray and spread to about 2 inches from to the edge of the tray.
- Refrigerate until solid.
- Break into bite-sized pieces and place in a container with an airtight seal
- Store in freezer or refrigerator
Chocolate Sauce
- Pour water and cream into a saucepan, whisking to combine.
- Heat mixture until hot and steaming, but not boiling.
- Use a spatula to scrape the bottom and the sides to prevent burning.
- Add the sugar, brown sugar, cocoa powder and salt. Whisk to incorporate.
- Add the chocolate, whisk to combine.
- Once chocolate is completely melted and the sugar is dissolved (you shouldn't feel any clumps or grit), blend with a stick blender until smooth and shiny.
- Store in the refrigerator.