ARAGUANI RECIPES

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LE CHOCOLAT SENSATION, CREMEAX A L'ARAGUANI, BICUIT OREO ...



Le Chocolat Sensation, Cremeax a l'Araguani, Bicuit Oreo ... image

Provided by Food Network

Categories     dessert

Total Time 5 hours 10 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 14

8.8 ounces cream
9.5 ounces milk
11.5 ounces Araguani chocolate 72 percent
8.8 ounces whipped cream
7.7 ounces (220 grams) water
10.5 ounces (300 grams) sugar
3.5 ounces (100 grams) cocoa powder
6 ounces (170 grams) heavy cream
3 pieces gelatin leaves
24.6 ounces milk
3.5 ounces egg yolks (recommended: pasteurized or egg beaters)
.71 ounces (20 grams) sugar
11.2 ounces ivoire chocolate, melted
Chocolate cookies, crumbled (recommended: Oreo)

Steps:

  • Warm up the cream and milk and add little by little to the chocolate. Pour about 2 ounces (50 grams) in each serving cup and cool in the refrigerator.
  • Mix about 1/2-ounce (15 grams) of warm base (or glaze) with the about (3/4-ounce) 25 grams of whipped cream.
  • Combine all the ingredients in a saucepan and heat, stirring, until the gelatin dissolves.
  • Combine all the ingredients for the ice cream and churn in an ice cream machine according to manufacturer's instructions. Scoop out 12 balls. Cover the balls completely with chocolate cookie crumbs and put it the middle of the serving cup. Decorate with some cremeux and 1 ring of chocolate sauce.

LE CHOCOLAT SENSATION, CREMEAX A L'ARAGUANI, BICUIT OREO ...



Le Chocolat Sensation, Cremeax a l'Araguani, Bicuit Oreo ... image

Cooking Channel serves up this Le Chocolat Sensation, Cremeax a l'Araguani, Bicuit Oreo recipe plus many other recipes at CookingChannelTV.com

Provided by Cooking Channel

Categories     dessert

Total Time 5 hours 10 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 14

8.8 ounces cream
9.5 ounces milk
11.5 ounces Araguani chocolate 72 percent
8.8 ounces whipped cream
7.7 ounces (220 grams) water
10.5 ounces (300 grams) sugar
3.5 ounces (100 grams) cocoa powder
6 ounces (170 grams) heavy cream
3 pieces gelatin leaves
24.6 ounces milk
3.5 ounces egg yolks (recommended: pasteurized or egg beaters)
.71 ounces (20 grams) sugar
11.2 ounces ivoire chocolate, melted
Chocolate cookies, crumbled (recommended: Oreo)

Steps:

  • Warm up the cream and milk and add little by little to the chocolate. Pour about 2 ounces (50 grams) in each serving cup and cool in the refrigerator.
  • Mix about 1/2-ounce (15 grams) of warm base (or glaze) with the about (3/4-ounce) 25 grams of whipped cream.
  • Combine all the ingredients in a saucepan and heat, stirring, until the gelatin dissolves.
  • Combine all the ingredients for the ice cream and churn in an ice cream machine according to manufacturer's instructions. Scoop out 12 balls. Cover the balls completely with chocolate cookie crumbs and put it the middle of the serving cup. Decorate with some cremeux and 1 ring of chocolate sauce.

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