Valrhona Chocolate Fudgesicles

June 7, 2010 8:42:17 AM PDT
Courtesy: Chef Kevin Hickey, Seasons Restaurant
  • 2 pints Milk
  • 1 Cup Cream
  • 12 oz Sugar
  • 4 yolks
  • 2 eggs
  • 2 1/2 oz Corn starch
  • 2 oz Butter
  • 1 Tbsp Vanilla
  • 6 oz Alpaco 66% Valrhona Chocolate
  • Method

    Heat milk, cream, vanilla, and half sugar together. In a until well blended. Temper liquid into egg mixture and cook until it thickens. Remove from heat and add butter and chocolate. Pour into molds and freeze.

    Note: After cooking mixture adjust thickness with heavy cream for creamer texture.


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