substitute, whirl 1 cup of granulated sugar at a time in a food processor or blender until fine, about 30 seconds.
Chilled Chocolate Desserts and Ice Creams
devil’s halos with fire-and-brimstone fudge sauce
Bittersweet Chocolate-Rum Icebox Cake
Mom’s Frozen Fudge Pops
ARTISAN CHOCOLATE SORBET
Deep, Dark Chocolate Ice Cream
Devil’s Halos with Fire-And-Brimstone Fudge Sauce
makes 6 servings
THE NAME OF THIS SINFUL YET DIVINE DESSERT REFERS TO the devilishly good halo-shaped meringues and the little rivers of chile-laced fudge sauce that stream down the ice cream onto the meringues and the plate. Every spoonful—a little heat and a little cold—is pure delight. If you prefer, substitute our chocolate ice cream for the vanilla.
Meringue Halos
¾ cup granulated sugar
2 tablespoons premium unsweetened cocoa powder
1½ teaspoons instant coffee powder
3 large egg whites, at room temperature or slightly warm
3 /8 teaspoon cream of tartar
Sauce
1½ cups heavy (whipping) cream
3tablespoons plus 1 teaspoon chopped dried chipotle chiles
4 ounces premium dark chocolate, chopped
1 quart premium vanilla-bean ice cream, homemade or purchased
Premium cacao nibs, ground Cacao Nib Crunch; or finely ground espresso for garnish
Ground chile powder for garnish
TO MAKE THE HALOS: Preheat the oven to 200°F. Line a baking sheet with parchment paper. Draw six 3½-inch circles on the parchment, leaving at least 1 inch between circles. Turn the parchment over, pencil side down.
In a small bowl, whisk the sugar, cocoa, and coffee powder until blended. In the bowl of a stand mixer fitted with the whisk attachment,whisk the egg whites and cream of tartar on medium-low speed, until foamy. Increase the speed to medium-high, and gradually add the sugar mixture, whisking until stiff, not dry, peaks form, about 2½ minutes. Increase the speed to high and continue to whisk until stiff and glossy, about 4 minutes.
For each halo, use a teaspoon to drop a 1-inch dollop of meringue onto the edge of a circle on the parchment. Drop a second spoonful next to the first so that they connect. Repeat to form a circle, using about 10 dollops per circle. Repeat until all the circles are completed, using any leftover meringue to make individual kisses. Bake for 3 hours, or until dry throughout. Test by checking one of the individual kisses. If the halos need to dry further, turn off the oven and leave them inside, with the door shut, for 30 to 90 minutes. Transfer the halos on the parchment paper to wire racks to cool completely. Carefully peel the halos off the parchment when cooled. Use now or store in an airtight container for up to 2 weeks.
TO MAKE THE SAUCE: In a small saucepan over medium-high heat, combine the cream and dried chipotles and heat until small bubbles appear around the edges of the pan. Remove from the heat, cover, and steep for 30 minutes. Using a fine-mesh sieve, strain out the chiles, pressing them to release any liquid. Discard the chiles. Rinse out the saucepan and return the cream to it. Reheat until small bubbles appear around the edges of the pan. Put the chocolate in a small bowl and pour the hot milk over it. Let stand for 3 minutes, then stir until smooth. Transfer to a small pitcher for easy pouring.
TO ASSEMBLE THE HALOS: Arrange each meringue on a dessert plate. Place a scoop of ice cream in the center of each. Drizzle the warm sauce over the ice cream, letting it trickle over the meringue onto the plate. Sprinkle each dessert as well as the plate with a grinding of cacao nibs and a pinch of chile powder. In addition, if desired, pass the pepper grinder containing the nibs at the table.
Bittersweet Chocolate-Rum Icebox Cake
serves 16
HERE’S A STUNNING ICEBOX CAKE THAT’S UNDERSTATED simplicity at its best. Great for entertaining, it serves 16 and can be made in advance. In this soufflé-dish version, rum-dipped ladyfingers surround a rich, bittersweet-chocolate mousse, with an extra layer of cookies
Chilled Chocolate Desserts and Ice Creams
devil’s halos with fire-and-brimstone fudge sauce
Bittersweet Chocolate-Rum Icebox Cake
Mom’s Frozen Fudge Pops
ARTISAN CHOCOLATE SORBET
Deep, Dark Chocolate Ice Cream
Devil’s Halos with Fire-And-Brimstone Fudge Sauce
makes 6 servings
THE NAME OF THIS SINFUL YET DIVINE DESSERT REFERS TO the devilishly good halo-shaped meringues and the little rivers of chile-laced fudge sauce that stream down the ice cream onto the meringues and the plate. Every spoonful—a little heat and a little cold—is pure delight. If you prefer, substitute our chocolate ice cream for the vanilla.
Meringue Halos
¾ cup granulated sugar
2 tablespoons premium unsweetened cocoa powder
1½ teaspoons instant coffee powder
3 large egg whites, at room temperature or slightly warm
3 /8 teaspoon cream of tartar
Sauce
1½ cups heavy (whipping) cream
3tablespoons plus 1 teaspoon chopped dried chipotle chiles
4 ounces premium dark chocolate, chopped
1 quart premium vanilla-bean ice cream, homemade or purchased
Premium cacao nibs, ground Cacao Nib Crunch; or finely ground espresso for garnish
Ground chile powder for garnish
TO MAKE THE HALOS: Preheat the oven to 200°F. Line a baking sheet with parchment paper. Draw six 3½-inch circles on the parchment, leaving at least 1 inch between circles. Turn the parchment over, pencil side down.
In a small bowl, whisk the sugar, cocoa, and coffee powder until blended. In the bowl of a stand mixer fitted with the whisk attachment,whisk the egg whites and cream of tartar on medium-low speed, until foamy. Increase the speed to medium-high, and gradually add the sugar mixture, whisking until stiff, not dry, peaks form, about 2½ minutes. Increase the speed to high and continue to whisk until stiff and glossy, about 4 minutes.
For each halo, use a teaspoon to drop a 1-inch dollop of meringue onto the edge of a circle on the parchment. Drop a second spoonful next to the first so that they connect. Repeat to form a circle, using about 10 dollops per circle. Repeat until all the circles are completed, using any leftover meringue to make individual kisses. Bake for 3 hours, or until dry throughout. Test by checking one of the individual kisses. If the halos need to dry further, turn off the oven and leave them inside, with the door shut, for 30 to 90 minutes. Transfer the halos on the parchment paper to wire racks to cool completely. Carefully peel the halos off the parchment when cooled. Use now or store in an airtight container for up to 2 weeks.
TO MAKE THE SAUCE: In a small saucepan over medium-high heat, combine the cream and dried chipotles and heat until small bubbles appear around the edges of the pan. Remove from the heat, cover, and steep for 30 minutes. Using a fine-mesh sieve, strain out the chiles, pressing them to release any liquid. Discard the chiles. Rinse out the saucepan and return the cream to it. Reheat until small bubbles appear around the edges of the pan. Put the chocolate in a small bowl and pour the hot milk over it. Let stand for 3 minutes, then stir until smooth. Transfer to a small pitcher for easy pouring.
TO ASSEMBLE THE HALOS: Arrange each meringue on a dessert plate. Place a scoop of ice cream in the center of each. Drizzle the warm sauce over the ice cream, letting it trickle over the meringue onto the plate. Sprinkle each dessert as well as the plate with a grinding of cacao nibs and a pinch of chile powder. In addition, if desired, pass the pepper grinder containing the nibs at the table.
Bittersweet Chocolate-Rum Icebox Cake
serves 16
HERE’S A STUNNING ICEBOX CAKE THAT’S UNDERSTATED simplicity at its best. Great for entertaining, it serves 16 and can be made in advance. In this soufflé-dish version, rum-dipped ladyfingers surround a rich, bittersweet-chocolate mousse, with an extra layer of cookies
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