of Kahlúa or other coffee-flavored liqueur helps keep the ice a bit softer for easier blending (alcohol lowers the freezing point of ice creams, making for a softer result). You layer scoops of shaved ice with dollops of vanilla-scented soft cream and, as you eat it, the layers meld together and get even creamierâit tastes a little bit like a frozen chocolate cream pie. Itâs one of my favorite fast treats and I often have some on hand in the freezer for last-minute sweet cravings. The sugar content in the chocolate in this recipe measures about 66 grams, which is about 16 grams per serving.
SERVES
4
MOCHA SHAVED ICE
170 g/6 oz bittersweet chocolate, finely chopped
240 g/1 cup hot brewed strong coffee
240 g/1 cup whole milk
1 / 2 tsp kosher salt
2 tsp vanilla extract
2 Tbsp Kahlúa or other coffee-flavored liqueur (optional)
VANILLA CREAM
240 g/1 cup heavy cream
2 tsp vanilla extract
Approximately 3-in [8-cm] block of bittersweet chocolate, at room temperature, for garnish
1. To make the shaved ice: Put the chopped chocolate in a medium bowl. Pour the hot coffee directly on top of the chocolate. Heat the milk in a small saucepan over medium-high heat until it is scaldedâthat is, small bubbles form on the edges of the milk and it almost, but not quite, comes to a boil. Pour the milk into the chocolate-coffee mixture. Whisk until the chocolate is completely melted. Add the salt, vanilla, and Kahlúa (if using) and stir until combined. Place the shaved ice base in a shallow covered container and freeze overnight.
2. The next day, remove the shaved ice base from the freezer and let sit for 10 to 15 minutes to soften slightly. Use a fork or knife to break up the ice into pieces the size of ice cubes and place in a food processor. Process the ice about 1 minute, or until it becomes a slush. Scrape out into a container and put back in the freezer while you prepare the vanilla cream.
3. To make the vanilla cream: Using a stand mixer fitted with the whisk attachment (or with an electric hand mixer or by hand with a whisk), whip the heavy cream and vanilla on medium speed until the cream holds soft peaks that droop a little when the whisk is lifted.
4. To serve, in tall glasses, mugs, or dessert bowls, alternate layers of shaved ice with spoonfuls of whipped cream, beginning and ending with cream. Using the back of a paring knife or a vegetable peeler, scrape the chocolate block to make chocolate shavings and scatter them evenly on top of each serving.
5. Store the shaved ice, well covered, in the freezer for up to 3 weeks.
DEEP-DARK-CHOCOLATE PUDDING CAKES
The key to making sure these super-chocolate-y cakes have a soft pudding-like core is to under-bake them ever so slightly, so that when you break into them with a fork, the centers are molten and gooey. Keep a careful eye on them; you want the centers to still be soft and wobbly when you take them out of the oven. I like to offset the richness of the cake with a little dollop of unsweetened whipped cream. There are about 110 grams of sugar total (just over 1 / 2 cup) in the chocolate in this recipe; each pudding cake contains about 18 grams of sugar.
MAKES
6
INDIVIDUAL CAKES
280 g/10 oz bittersweet chocolate, finely chopped
115 g/ 1 / 2 cup unsalted butter
2 large eggs plus 2 egg yolks
120 g/ 1 / 2 cup heavy cream
1 / 2 tsp kosher salt
2 tsp vanilla extract
Unsweetened heavy cream, whipped to soft peaks, for garnish
1. Place a rack in the center of the oven and preheat to 350°F [175°C]. Butter six 4-oz [120-ml] ramekins.
2. Bring a saucepan filled partway with water to a very gentle simmer over medium-high heat. Place the chocolate and butter in a medium metal or glass bowl. Place the bowl over (not touching) the barely simmering water in the saucepan and heat, stirring occasionally, until the chocolate and butter are completely melted and smooth. Alternatively, microwave the chocolate and butter in a microwave-safe bowl in 30-second
SERVES
4
MOCHA SHAVED ICE
170 g/6 oz bittersweet chocolate, finely chopped
240 g/1 cup hot brewed strong coffee
240 g/1 cup whole milk
1 / 2 tsp kosher salt
2 tsp vanilla extract
2 Tbsp Kahlúa or other coffee-flavored liqueur (optional)
VANILLA CREAM
240 g/1 cup heavy cream
2 tsp vanilla extract
Approximately 3-in [8-cm] block of bittersweet chocolate, at room temperature, for garnish
1. To make the shaved ice: Put the chopped chocolate in a medium bowl. Pour the hot coffee directly on top of the chocolate. Heat the milk in a small saucepan over medium-high heat until it is scaldedâthat is, small bubbles form on the edges of the milk and it almost, but not quite, comes to a boil. Pour the milk into the chocolate-coffee mixture. Whisk until the chocolate is completely melted. Add the salt, vanilla, and Kahlúa (if using) and stir until combined. Place the shaved ice base in a shallow covered container and freeze overnight.
2. The next day, remove the shaved ice base from the freezer and let sit for 10 to 15 minutes to soften slightly. Use a fork or knife to break up the ice into pieces the size of ice cubes and place in a food processor. Process the ice about 1 minute, or until it becomes a slush. Scrape out into a container and put back in the freezer while you prepare the vanilla cream.
3. To make the vanilla cream: Using a stand mixer fitted with the whisk attachment (or with an electric hand mixer or by hand with a whisk), whip the heavy cream and vanilla on medium speed until the cream holds soft peaks that droop a little when the whisk is lifted.
4. To serve, in tall glasses, mugs, or dessert bowls, alternate layers of shaved ice with spoonfuls of whipped cream, beginning and ending with cream. Using the back of a paring knife or a vegetable peeler, scrape the chocolate block to make chocolate shavings and scatter them evenly on top of each serving.
5. Store the shaved ice, well covered, in the freezer for up to 3 weeks.
DEEP-DARK-CHOCOLATE PUDDING CAKES
The key to making sure these super-chocolate-y cakes have a soft pudding-like core is to under-bake them ever so slightly, so that when you break into them with a fork, the centers are molten and gooey. Keep a careful eye on them; you want the centers to still be soft and wobbly when you take them out of the oven. I like to offset the richness of the cake with a little dollop of unsweetened whipped cream. There are about 110 grams of sugar total (just over 1 / 2 cup) in the chocolate in this recipe; each pudding cake contains about 18 grams of sugar.
MAKES
6
INDIVIDUAL CAKES
280 g/10 oz bittersweet chocolate, finely chopped
115 g/ 1 / 2 cup unsalted butter
2 large eggs plus 2 egg yolks
120 g/ 1 / 2 cup heavy cream
1 / 2 tsp kosher salt
2 tsp vanilla extract
Unsweetened heavy cream, whipped to soft peaks, for garnish
1. Place a rack in the center of the oven and preheat to 350°F [175°C]. Butter six 4-oz [120-ml] ramekins.
2. Bring a saucepan filled partway with water to a very gentle simmer over medium-high heat. Place the chocolate and butter in a medium metal or glass bowl. Place the bowl over (not touching) the barely simmering water in the saucepan and heat, stirring occasionally, until the chocolate and butter are completely melted and smooth. Alternatively, microwave the chocolate and butter in a microwave-safe bowl in 30-second
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