Tonka Bean Ice Cream with Chocolate and Chestnut Cake


  • 60 ml (2 fl oz/ΒΌ cup) chocolate sauce, warmed (reserved from frozen chocolate powder)

Spread the chocolate over 6 plates. Pipe the chocolate mousse on top and place a chocolate sphere next to it Using 2 tablespoons, place a quenelle of ice cream on the plate and sprinkle with the chocolate powder. Finish with a piece of chestnut cake on the plate.

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