Velouté of Bittersweet Chocolate with Cinnamon—Stick Ice Cream

Preparation info

  • Makes

    6

    Servings
    • Difficulty

      Medium

Appears in

The French Laundry Cookbook

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.

Ingredients

Chocolate Velouté

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

Method

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