Dreamy, Creamy Dessert

As much as we were tempted to try the recipe for Frozen Chocolate Cream, we were put off by the word “frozen.” The problem is that making a frozen dessert, like ice cream, just takes too much time. It’s not much of a reason for passing up on a perfectly good recipe, but it’s the truth. Still, the chocolate cream has the kind of bare bones ingredient list we’re always attracted to. In addition to two cups of heavy cream, there are two kinds of chocolate, unsweetened and bittersweet, and not much else. It’s basically a variation of chocolate mousse, one of the world’s dreamiest desserts. 

Then we took a closer look at the instructions. There’s no mention of “transfer to a container and freeze according to manufacturer's directions,” culinary-talk for the exact steps we were trying to bypass. Frozen Chocolate Cream goes directly from mixing bowl to freezer, where it can stay for days. That was all we needed to convince us to start cooking.

We are happy to report that Frozen Chocolate Cream is as creamy and chocolaty as the best chocolate ice cream or mousse. Once the whipped cream and chocolate custard are folded together and spooned into serving glasses, you will be left holding a spatula that’s ready to be licked clean. Call it a bonus for the cook. We poured the silky mixture into stemmed glasses, but individual ramekins or custard cups work fine. When a dessert is this good, it would be churlish to quibble about the kind of dish it’s in.

Frozen Chocolate Cream

Mark Boughton

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chocolate , cream , water , unsweetened , coarsely

This ultra-rich dessert is like homemade ice cream that you never have to stir or churn. As it’s frozen, you can make it days ahead. You will need an instant-read thermometer.

Ingredients

3/4 cup sugar
1/3 cup water
2 1/2 ounces unsweetened chocolate, chopped coarsely
5 egg yolks
2 teaspoons vanilla extract
1/8 teaspoon salt
2 cups heavy cream
2 to 3 ounces bittersweet or semisweet chocolate, cut into shavings (slivers) (optional)

Instructions

1. Combine sugar and water in a small heavy saucepan; bring to a boil over medium heat, stirring occasionally. Cover and cook 3 minutes. Uncover and cook 1 to 2 minutes or until temperature of the syrup registers 230F. Remove from heat and add chocolate. Stir with a whisk until chocolate melts and mixture is smooth.
2. Beat egg yolks with a mixer at high speed about 5 minutes or until thick and lemon-colored. Add cooled chocolate mixture, vanilla and salt. Cool to room temperature, stirring occasionally.
3. In another bowl, with clean beaters, whip cream on medium speed until soft peaks form (do not overbeat). Fold into chocolate mixture.
4. Spoon into wine glasses or goblets and cover each glass tightly with foil. Freeze overnight or up to 4 days.
5. To serve, let stand at room temperature 15 to 20 minutes. Remove foil and garnish with chocolate shavings if desired. Serves 12.

Recipe by Greg Patent, a food writer in Missoula, Mont. "Relish the Holiday," February 2007.

Tips from the Test Kitchen

For the best whipped cream, place beaters and bowl in freezer for 10 minutes before adding the cold heavy cream and beating.

Nutritional Information

Per serving: 230 calories, 19g fat, 3g prot., 12g carbs., 0g fiber, 45mg sodium.

Related Stories

• Hot Chocolate
• An Ice Cream Primer
• Bluebell Ice Cream Celebration
• Frozen Dessert Tips
• Old-Fashioned Dessert

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