Recipe Booklet

11
Strawberry Chocolate Bonbons
This decadent dessert is reminiscent of
frozen chocolate-covered strawberries.
Makes 35 bonbons
1 recipe Chocolate Brownies (recipe follows)
1 recipe (about 5½ cups) strawberry ice cream (page 4)
12 ounces bittersweet or semisweet chocolate (about
2 cups of chips), roughly chopped
¼ cup unsalted butter, cubed
1 tablespoon light corn syrup
1. Using a 2¼-inch round pastry cutter, cut 35 rounds out of
the pan of brownies; reserve remaining brownie bits for
another use (great crumbled into freshly churned ice
cream). Reserve cut brownies on a wax/parchment
paper-lined pan that will be able to fit in your freezer.
2. Using a 2-inch ice cream scoop, place one scoop of the
ice cream on each brownie round. Cover with wax paper
and freeze for about 15 minutes, or until fully hardened.
3. While the ice cream/brownies are chilling, make the
chocolate glaze. In a heatproof bowl set over a pot of
simmering water, melt the chocolate, butter and corn
syrup together. Stir to combine and cool to room
temperature.
4. Remove the ice cream/brownies from the freezer. Place
a cooling rack on top of a wax/parchment lined pan.
Place the ice cream/brownie pieces on top of the cooling
rack, leaving about ½-inch space in between each one.
Using a ladle, slowly pour the melted chocolate/butter
mixture over each ice cream/brownie. Be sure that the
chocolate fully covers the gelato. Let the chocolate
harden and then freeze for 15 minutes, or overnight
(covered with wax paper).
Nutritional information per bonbon:
Calories 282 (54% from fat) • carb. 32g • pro. 3g • fat 18g • sat. fat 11g
• chol. 62mg • sod. 77mg • calc. 17mg • fiber 2g
Chocolate Brownies
These brownies are for our bonbons, but they can also be
made in a 9-inch square pan as regular brownies.
Makes 35 brownies
nonstick cooking spray
1 cup unsalted butter, cubed
6 ounces unsweetened chocolate, finely chopped
2 ounces bittersweet chocolate, finely chopped
4 large eggs
1 large egg yolk
2 cups granulated sugar
1 cup packed light brown sugar
2 teaspoons instant espresso powder
2 teaspoons pure vanilla extract
1 cup unbleached, all-purpose flour
1 teaspoon table salt
1. Preheat oven to 375°F. Coat a jelly roll pan (approximately
12" x 18") with cooking spray and then line with
parchment; reserve.
2. Put the butter and chocolates into a heatproof bowl and
place over a pot of simmering water. Once both are
completely melted, set aside to cool to room
temperature. Reserve.
3. In the bowl of a stand mixer fitted with the mixing paddle,
or using a hand mixer fitted with the mixing beaters, mix
the eggs and egg yolk on speed 3 until lightened, about
30 seconds. Add the granulated and brown sugars and
beat on speed 4 until light and thickened, another 30
seconds to 1 minute. Add instant espresso and vanilla;
beat until well combined. Stir the flour and salt into the
chocolate mixture. Add the chocolate/flour mixture to the
egg/sugars mixture and mix on speed 1 until just
incorporated.
4. Pour into prepared pan. Bake for about 25 to 30 minutes,
or until edges are dry.
5. When fully cooled, cut into rounds using a 2¼-inch round
pastry cutter.
Nutritional information per brownie:
Calories 166 (46% from fat) • carb. 22g • pro. 2g • fat 9g • sat. fat 5g
• chol. 44mg • sod. 70mg • calc. 10mg • fiber 1g