Mocha Madness Part 2

* Exported from MasterCook *

MOCHA MADNESS PART 2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

E *****

Continued:

Scrape the chilled custard into an ice cream maker and
freeze according to the
manufacturer's instructions. Pack the ice cream into a
covered container and
freeze for at least 2 or 3 hours, or overnight.

Make the mocha chip ice cream:
In a medium saucepan, combine the cream, half-and-half
and espresso beans. Bring to a gentle boil, and remove
from the heat. Place the cocoa powder in a
small bowl. Add 2 to 3 tablespoons of the hot cream
mixture to the cocoa and
stir well until a smooth paste forms. Return the cocoa
powder mixture to the
saucepan and whisk until smooth. Cover and allow
toinfuse for 30 minutes.

In a medium bowl, using a wire whisk, stir the yolks,
sugar and salt until blended.

Strain the cream mixture through a fine-meshed
strainer into a heavy medium saucepan. Bring to a
gentle boil over medium heat. Remove the pan from the
heat. Gradually whisk about1 cup of the hot cream
mixture into the beaten egg
yolks until blended. Return this mixture to the
saucepan. Continue cooking over medium-low heat,
stirring constantly with a wooden spoon, for 3 to 5
minutes, until the custard has thickened slightly. Do
not allow the custard to boil. It is done when you can
run your finger down the back of the coated spoon and
the path remains in the custard.

Immediately remove the pan from the heat and strain
the custard through a fine-meshed strainer into a
stainless steel bowl. Place the bowl over a larger
bowl of ice water and stir the custard for 5 to 10
minutes, or until cool. Remove the bowl from the ice
water and stir in the vanilla. Cover the surface of
the custard with plastic wrap and refrigerate for 2
hours, or until very cold.

Scrape the chilled custard into an ice cream maker and
freeze according to the
manufacturer's instructions. Just before the ice cream
is ready, add the chocolate and process until evenly
distributed throughout the ice cream. Pack
the ice cream into a covered container and freeze for
at least 2 or 3 hours,
or overnight.

Make the mocha sauce:

Combine the chocolate and espresso powder in a medium
bowl. In a small saucepan, combine the cream, sugar,
and butter. Cook over medium-low heat, stirring with a
wooden spoon, until the sugar has dissolved and the
mixture comes to a gentle boil. Pour the cream mixture
over the chocolate. Let stand
for 30 seconds to melt the chocolate. (The sauce can
be prepared up to 2 days
ahead and kept refrigerated. Rewarm in the top of a
double boiler over hot,
not simmering, water -- or in a microwave on MEDIUM
[50%] power. ) Put a small scoop of the chocolate
ice cream in the bottom of each of the six parfait
glasses, and top each one with a small scoop of the
mocha chip ice cream. Drizzle some of the mocha sauce
over each serving.

Repeat the layering process with the remaining ice
cream and sauce. Top each
parfait with a dollop of whipped cream and a few
chocolate-covered coffee beans. Sift cocoa powder over
the top and serve immediately.

~ Judith Sutton

Recipe By :



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