Chocolate Ganache Tart Ice Cream Pints

Chocolate Ganache Tart Ice Cream Pints
Makes: 8 pints
  • Good to go
This pint is my interpretation of a frozen chocolate tart. One of my favorite ganache tarts is made with Cacao Barry Mexique single origin chocolate, so here I have recreated the same flavors and textures in a frozen ice cream pint!
This pint is my interpretation of a frozen chocolate tart. One of my favorite ganache tarts is made with Cacao Barry Mexique single origin chocolate, so here I have recreated the same flavors and textures in a frozen ice cream pint!
Shelf life:
2 months
Conservation:
-18*C
Containing: 3 Components
Write comment Save

Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Demonstration video<span>Chocolate Ganache Tart Ice Cream Pints</span>
Demonstration videoChocolate Ganache Tart Ice Cream Pints

Cacao Barry Single Origin Mexique Ice Cream

Ingredients

Preparation

  1. Heat the milk, cream and invert sugar to 40*C
  2. Blend together all of the dry ingredients and add to the warm milk mixutre
  3. Continue heating, stirring constantly until reaching 85*C
  4. Remain at 85*C for 15 seconds, then remove from the heat
  5. Add in the the chocolate and blend well to fully emulsify
  6. Chill rapidly to 4*C and store covered, under refrigeration for at least 4 hours to mature, but ideally at least 12 hours
  7. Blend well
  8. Process in ice cream machine

Mexique Chocolate Ganache

Ingredients

Preparation

  1. Bring the cream, glucose syrup, sugar and salt to the boil
  2. Pour over the chocolate products
  3. Blend well to form an emulsion
  4. Blend in the soft butter and the vanilla extract
  5. Pour out into a shallow tray and cover with plastic film
  6. Allow to crystallize at room temperatuer for at least 4 hours before using
  7. Use as needed to fill pints

World's Easiest Crumble! For frozen applications

Ingredients

Preparation

  1. Combine all the dry ingredients in a food processor until smooth
  2. blend in the oil and water until obtaining a crumbly texture
  3. Spread onto a silpat lined sheet tray and bake at 160*C for 16 minutes, stopping to turn the crumble after 8 minutes to ensure even baking
  4. Cool completely
  5. Blend the cooled crumble with the pre-crystallized dark chocolate and spread onto a silpat lined tray and separate into small pieces
  6. Allow the crumble to fully crystallize, at least 1 hour
  7. Use as needed to build pints

Need support with your chocolate confections?

  • Find troubleshooting guides & tutorials
  • Chat live with an advisor chef and find the right solution to your challenges
Yes, I need support

Free Tutorials

Become Part of the Largest Chefs & Artisans Community and Access Cutting-Edge Techniques That Make a Difference for your Business

View more Free Tutorials

You might also love

Expand Your Menu to Indulge Your Customers and Boost your Sales