Guittard Chocolate Ganache Sundae, served at Smitten Ice Cream, is chocolate three ways: a creamy chocolate ice cream made with our 61% Cacao Lever du Soleil from Guittard Couverture, topped with Chocolate Rice Crispies and Chocolate Sauce (which uses both Lever du Soileil and Guittard Cocoa Rouge).
This concoction comes from the mind of Smitten’s Founder and “Chief Brrrista” Robyn Sue Fisher, who developed her own ice cream machine to churn perfectly fresh scoops in less than 90 seconds. Smitten went from a Brrr® Machine in a rogue street cart pulled around the streets of SF to a shop with two locations with lines wrapping around the corner, eight utility patents, and the only cryogenic-enabled ice cream machine of its kind.
2 quarts
Ice Cream:
1 qt Favorite Plain or Vanilla Ice Cream Base
143 g Guittard 61% Cacao Lever du Soleil
60 g Guittard Cocoa Rouge
20 g Granulated Sugar
30 g Dark Brown Sugar
1 pint Heavy Cream
Chocolate Crispies:
1 lb Guittard 61% Cacao Lever du Soleil
12 oz box Rice Crispies
1 tsp Salt
Chocolate Sauce:
6 fl oz Water
12 fl oz Cream
90 g Sugar
144 g Brown Sugar
54 g Cocoa Rouge cocoa powder
0.5 tsp Salt
162 g Guittard 61% Cacao Lever du Soleil
Ice Cream:
1. Heat cream over medium heat, whisking occasionally. The cream should not reach a simmer or boil, this risks the cream overflowing the pot or scalding. It needs to be just hot enough to melt the chocolate and dissolve the sugars. If the sides of the pot feel quite hot, and the cream releases steam when whisked, it is ready.
2. While the cream heats, scale the sugars and Guittard Cocoa Rouge in one bowl.
3. Scale the 61% Guittard Chocolate in a separate bowl and set aside.
4. Once the cream is hot enough, remove from heat and add all of the dries to the pot followed by the 61% chocolate.
5. Whisk until incorporated, paying special attention to the bottom and sides of the pot.
6. Using an immersion blender, blend the ganache until it appears smooth and shiny.
7. Transfer the ganache into a 4 quart container, allow to cool to room temperature
8. Pour ice cream base into the ganache and blend with an immersion blender until completely incorporated.
9. Freeze according to your ice cream maker's instructions.
Chocolate Crispies:
1. Line a sheet tray with parchment paper
2. Melt chocolate over a double boiler in a bowl large enough to hold all of the ingredients, with room to stir
3. Remove from heat and fold in cereal. With a rubber spatula, turn out onto the sheet tray and spread to about 2 inches from to the edge of the tray.
3. Refrigerate until solid.
4. Break into bite-sized pieces and place in a container with an airtight seal
5. Store in freezer or refrigerator
Chocolate Sauce:
1. Pour water and cream into a saucepan, whisking to combine. Heat mixture until hot and steaming, but not boiling. Use a spatula to scrape the bottom and the sides to prevent burning.
2. Add the sugar, brown sugar, cocoa powder and salt. Whisk to incorporate.
3. Add the chocolate, whisk to combine.
4. Once chocolate is completely melted and the sugar is dissolved (you shouldn't feel any clumps or grit), blend with a stick blender until smooth and shiny.
5. Store in the refrigerator.
https://www.guittard.com/in-the-kitchen/recipe-print/guittard-chocolate-ganache-sundae