Happy Valentines Day- Caramelized White Chocolate Ice Cream, Chocolate Madeleines And Chocolate Caramel Sauce
Happy Valentines Day everyone, I felt I must make something chocolate for today, but didn’t want anything too heavy. This has 3 components, a chocolate madeleine, caramelized white chocolate ice cream and a chocolate caramel sauce. I built this around the caramelized white chocolate that I made, at first I was going to do a mousse but decided on ice cream, after searching the internet I found David Lebovitz recipe and saw that he took a chocolate course that Valhrona offered and made this very same thing. I am therefore crediting the great Mr, Lebovitz for the ice cream recipe. The chocolate caramel sauce is my own creation and is amazing, I sort of winged it having only made caramel sauce for the first time a few weeks ago. I used the same recipe and simply added dark chocolate to the cream, it worked out perfectly. I hope everyone has a wonderful day!
A recipe by Gale Gand
Makes 2 dozen
- 1/2 cup, plus 4 tablespoons unsalted butter softened, for buttering madeleine molds
- 3 large eggs
- 1/2 cup granulated sugar
- 2 tablespoons packed dark-brown sugar
- 1 cup cake flour (not self-rising)
- 1/4 cup cocoa powder, preferably Dutch-processed
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 tsp vanilla extract
- Preheat oven to 325 degrees. Brush madeleine pans well with 4 tablespoons softened butter; refrigerate 5 minutes.
- In a small heavy-bottomed saucepan, melt remaining 1/2 cup butter over medium heat. Continue to cook until butter turns golden brown, being careful not to let the butter burn. Remove from heat and strain through a fine mesh sieve into a small bowl; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, whip eggs with granulated and brown sugars until light and thickened, 3 to 5 minutes. Add flour, cocoa powder, baking powder, and salt, and stir on low speed until combined. Add vanilla and reserved browned butter; mix just until blended.
- Insert a 1/2-inch plain tip into a pastry bag and fill with batter. Pipe mounds of batter into prepared pans until each mold is full, mounding batter in the center of the molds but not filling to the edge. Alternatively, you can use a teaspoon to fill the molds with batter (which is what I did). Bake until madeleines are firm and a little mound is puffed up in the middle, 10 to 12 minutes. Madeleines are best eaten the same day they are baked.
Chocolate Caramel Sauce:
1 cup granulated sugar
6 tbs salted butter (yes salted) cut into tbs size pieces
2 oz bittersweet chocolate chopped (I used scharffen berger 62%)
1/2 cup heavy cream
1 tsp vanilla extract
Put the heavy cream in a glass measuring cup and microwave on high for 45 seconds, add chocolate and microwave another 30 seconds Stir until its smooth, set aside so that it will cool before adding to the caramel.
In large saucepan add the sugar, turn heat to med/high and let sit until it starts to liquify. Start stirring with a heat proof spatula, the sugar will crystalize but thats alright keep stirring until its all liquid. Stop stirring and let it cook until it turns amber in color, now add the butter, stir to combine. Remove from heat and add the chocolate cream. Stir until its incorporated in the caramel. Store in container at room temperature until ready to use. Note: If you make this ahead of time, simply place the bottle or jar in hot water to warm the caramel so it’s pourable.
Caramelized White Chocolate Ice Cream:
Makes about 1 quart (1l)
Make sure the caramelized white chocolate is warm when you mix it with the cream. You can reheat it in a bowl set over a pan of simmering water, or in a microwave on low power, stirring until smooth.
8 ounces (240g) caramelized white chocolate
1 cup (250ml) heavy cream
2 cups (500ml) whole milk
1/2 cup (100g) sugar
1/8 teaspoon sea salt
5 large egg yolks
1. Mix the warm caramelized white chocolate in a large bowl with the heavy cream, and set a mesh strainer over the top.
2. In a medium-sized saucepan, heat the milk, sugar, and salt.
3. Whisk together the egg yolks in a small bowl and gradually whisk in half of the warm milk, then scrape the warmed yolks back into the saucepan.
4. Cook over moderate heat, stirring constantly with a heatproof utensil, until the mixture thickens and coats the utensil.
5. Immediately pour the custard through the strainer into the white chocolate mixture and stir until smooth. Put the bowl in an ice bath, and stir until cool.
6. Chill thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s instructions.
This is the best ice cream I think I have ever had, it’s so creamy and the perfect consistency, thank you Mr, Lebovitz for a wonderful recipe.
Note: In step one I deviated slightly, I heated the cream in the microwave to warm it for 30 seconds, I then added the chocolate and put it back in the microwave for another 20 seconds. It melted the chocolate and made a ganache. It was easier to combine with the custard when it was already melted.
They look lovely.
ah, so that’s how you used the caramelized white chocolate. the dessert plate looks really really really GOOD! beautiful job. Happy Valentine’s Day!
Thanks so much Azita, yes that ice cream is amazing!!
These look phenomenal, Suzanne: they also combine two of my favorite things, madeleines and Valhrona chocolate (well, I understand it does not necessarily have to be Valhrona, but since you mentioned it, you made me drool)! 🙂
Thank you Stefano, it’s a combination of chocolate. I too love Valhrona and have that in my pantry, the only white I had was callebaut, the cocoa powder is Valhrona and the bittersweet is Scharffen Berger. Madeleines whether chocolate or other flavor are my favorite treat. Happy Valentines Day!
Madeleines are divine, and so are anything called ‘caramelized’ or ‘caramel’! Thank you for the lovely dessert on this Day of Love. ♡ 😀 Fae.
Thank you Fae, I am partial to madeleines and yes anything caramel or caramelized! Happy Valentines Day to you and yours!
Oh my!!! I may have a Valentine heart attack looking at all this goodness! 😉 I love caramel and these look superb!! Happy Valentine’s day!!
Thank you I gladly would trade for a bowl of your onion soup. Happy Valentines Day to you too!
We certainly should live closer!! xoxo
Now that would be fun! Agreed!
What a great dish, they look great!
Thank you so much Ali.
I wish I was at your house on Valentine’s Day!! Wow, what a treat! This is fine dining my dear friend. I can imagine having this at a fine restaurant. What an exquisite and delicious dessert! I love bittersweet chocolate, and with the Chocolate Madeleines and ice cream…, triple yummy! Love the heart shape !! You are incredibly creative 🙂
Thank you so much, it really was good. I have to say that ice cream is the best!! So creamy and rich, It is going to be on regular rotation here. You are so kind, thank you very much!
The madeleines look amazing …but you already know that but the sauce…OMG…must taste wonderfully. Such a great creative job, Suzanne.
Thanks so much Francesca. The dessert in total was really good. I am a madeleine lover but that ice cream and sauce were so good too.
Madeleines! How yummy!
Yes, seeing all of your wonderful madeleines inspired me!
This dessert is just lovely! And perfect for Valentine’s Day or any day in my book. I saw that caramelized white chocolate on Food52. I can’t stand white chocolate so I think it’s just genius and I know I need to try it. I bet it completely changes the flavor, making it something wonderful and special. Love that you made ice cream with it. Yum!
Thank you, it does change the flavor, I find white chocolate to be bland and well, boring. Caramelizing gives it a whole new flavor profile and it becomes exciting!! The ice cream is so good, I am going to go buy more white chocolate (valhrona) and make it again. It’s just that good.
Ok, I don’t know what’s going on but I’m not getting your updates on my email…grrrr…I totally didn’t get this post and I’ve been waiting and wondering where your valentines white chocolate post was and just decided to check your blog. Here it is! Omg Suzanne….that honestly looks like one of the most delicious tasting ice creams…ever. I LOVE caramel. The Madeline’s and the chocolate caramel sauce, wow. I want to lick the plate! Everything looks amazing! Great job!!
Thank you, it really was delicious, David Lebovitz’s recipe for the ice cream was exceptional. It was sugar overload for sure but so good.
Oh and this puts my white chocolate ice cream to shame, lol! Mine would taste like dirt compared to yours! Also, I have a Madeleine bakeware that I make lemon cookies with, you just reminded me I need to post that recipe. The chocolate ones look amazing.
Oh don’t say that I am sure your white chocoate ice cream is amazing as are all of your recipes. Yes please do post the lemon madeleines, they are one of my favorite cookies. Thank you so much.
What a dream combination! Unfortunately I had flu over valentines day but this dessert makes me want to make up,for lost time 🙂
I hope you are feeling better now! Thank you so much, caramelizing the white chocolate is a revelation.
Oh, what a lovely trio of treats! Love that you used the white chocolate in ice cream. And chocolate caramel sauce? Yes, please!
Thank you so much, it was quite good. I loved the ice cream it was amazing. Never had made an ice cream before that was so creamy It was scoopable right out of the freezer, no letting it soften.