Velouté of Bittersweet Chocolate with Cinnamon—Stick Ice Cream

Preparation info
  • Makes


    • Difficulty


Appears in

By Thomas Keller

Published 1999

  • About

Here a seductive disk of molten chocolate sits atop a frozen platform of cinnamon ice cream—for that hot-cold surprise—in a pool of chocolate sauce.


Chocolate Velouté

  • 3 large eggs, separated
  • cup plus ¼ cup sugar


For the Chocolate Velouté

Place six 2- to 2½-inch ring molds (see Sources) on a parchment-lined baking sheet or line six 4-ounce soufflé molds or ramekins with plastic wrap.

The meringue should be folded into the chocolate mixture as soon as the chocolate mixture is completed; try to time the meringue and chocolate mix