Godiva Strawberry White Chocolate Mint Frappé |
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Prep Time: 50 Minutes Cook Time: 60 Minutes |
Ready In: 110 Minutes Servings: 1 |
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Godiva Chocolatier was founded in Belgium in 1926. My favorite chocolate boutique. From . Ingredients:
8 ounces fresh strawberries, hulled and sliced (about 2 cups) |
1 cup granulated sugar |
3 tablespoons fresh lemon juice |
1 1/2 cups heavy cream |
1 1/2 cups whole milk |
4 1/2 ounces bars godiva white chocolate, coarsely chopped (3 bars) |
1 teaspoon vanilla extract |
8 ounces fresh strawberries, hulled and sliced (about 2 cups) |
1 tablespoon fresh lemon juice |
4 -5 tablespoons confectioners' sugar |
1 cup heavy cream |
12 fresh mint leaves, washed and torn into small pieces (about 1/4 cup loosely packed) |
4 1/2 ounces bars godiva dark chocolate, coarsely chopped (3 bars) |
Directions:
1. Make Ice Cream:.
2. Place the berries, 1/4 cup of the granulated sugar and lemon juice in a small bowl and let stand for about 30 minutes.
3. Meanwhile, heat the heavy cream and milk to a boil in a 2-quart stainless steel saucepan. Place the chocolate in a medium bowl. Pour the cream mixture through a sieve over the chocolate. Let stand for 1 minute. Stir until it’s completely melted and smooth. Let cool to room temperature.
4. Place the strawberry mixture in an electric food processor bowl fitted with a metal blade. Cover and blend until it’s very smooth. Add the strawberry puree, vanilla and remaining sugar to the chocolate mixture. Gently stir with a whisk until the ingredients are mixed. Refrigerate the mixture for at least 3 hours or overnight.
5. Spoon the chilled strawberry cream in an electric ice cream maker, following the manufacturer’s instructions, for about 10 minutes or until the mixture is a milkshake consistency. (If serving the frappé later, continue to churn 10 minutes more or until the mixture is thick and creamy.) Turn the ice cream into a chilled medium bowl. Cover tightly with plastic wrap and freeze until ready to use. Soften the frozen ice cream for about 45 minutes to 1 hour, until it’s softened. Stir and place in an electric food processor or blender and pulse until the mixture is desired consistency.
6. Strawberry Coulis:.
7. Place the berries, lemon juice and one-half of the confectioners’ sugar in an electric food processor bowl fitted with a metal blade. Cover and process until it’s very smooth. Add more confectioners’ sugar as desired. Store in refrigerator until ready to use.
8. Semi-Sweet Chocolate Mint Ganache:.
9. Heat the cream in a 2-quart stainless steel saucepan and heat to a boil. Remove from the heat and add the mint. Let steep for about 30 minutes. Cook over low heat and heat to a boil. Place the chopped chocolate into a medium bowl. Pour the cream mixture through the sieve over the chocolate. Press on the mint to remove any excess liquid. Discard the leaves. Gently whisk the mixture until the ingredients are mixed and completely smooth. Allow the sauce to cool slightly, but not completely. (If you don’t plan to assemble frappé right away, refrigerate the ganache until ready to use. At time of assembly, reheat slowly in a double boiler.).
10. Assemble Frappé:.
11. Clean and dry sixteen 3 ounce votive or shot glasses or for a larger serving, eight 6 ounce glasses. Pour milkshake mixture into a large measuring cup or pitcher and fill glasses to within 1/2-inch of the top. Pool strawberry coulis in a thin layer on top and finish with a drop of chocolate mint ganache. Cover and store any leftover strawberry coulis or ganache in refrigerator for another use.
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