Stracciatella Ice Cream with Chocolate Box

Preparation info

  • Difficulty

    Complex

  • Yield

    10 Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

Method

Assembly

  1. Spoon 10 g / .35 oz of the sauce onto the desired plate in a 5-cm / 2.5-in square stencil.
  2. Place the chocolate box on the top right corner of the sauce square. Torch each side and the top of the box for 1 or 2 seconds. This will evaporate any condensation on its surface and will soften the chocolate so it is easy to cut through with a fork.
  3. Place a small mound of cocoa nibs (about 3 g / .11 oz) on the bottom left corner of the sauce square.
  4. Sprinkle a pinch (about 1 g / .04 oz) of cocoa powder on the plate on the left side of the box.
  5. Scoop a medium quenelle (30 g / 1.06 oz) of the ice cream directly on top of the cocoa nibs and serve immediately.

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