Join The Conversation With Mishpacha's Weekly Newsletter

Issue 386: Mocha Praline Ice Cream

Rivky Kleiman

Three flavor experiences combine in this mocha-praline-chocolate dessert decadence

Wednesday, April 05, 2017

 Mishpacha-Recipe

Food prep by Brynie Greisman
Food and prop styling by Amit Farber
Photography by Daniel Lailah

There’s always room for dessert (especially one as superb as this)!

INGREDIENTS

SERVES 16


Praline Crunch
  • 1 cup sugar
  • 1 cup ground nuts

Mocha Ice Cream
    • 6 eggs, separated
    • 1 cup sugar, divided
    • 2 Tbsp vanilla sugar, divided
    • 1 8-oz (236-ml) container pareve whipping cream
    • 1 Tbsp coffee granules, dissolved in 1 tsp hot water
       
Fudge Sauce
  • ½ cup margarine (1 stick)
  • 1½ cups confectioners’ sugar
  • 3 eggs yolks, slightly beaten
  • 2 oz (57 g) bittersweet chocolate
  • 2 Tbsp vanilla extract


FOR PRALINE CRUNCH

Place the sugar in a 4-quart saucepan over medium heat and allow it to slowly dissolve, then change to an amber color. It may take up to 5 minutes for the sugar to dissolve, but watch it carefully because it turns from liquid to amber very quickly and you don’t want it to burn. (The sugar will melt more smoothly if you don’t stir it too much.)
Once the sugar is mostly liquid and has turned a deep caramel color, stir in the ground nuts. Then pour the mixture onto a prepared piece of aluminum foil and allow it to cool. Break into pieces and place in food processor. Pulse until you have a grainy powder. Place 1/3 of the crumbs on bottom of a 9x13-inch baking pan and reserve the remainder to top the dessert later. 

FOR MOCHA ICE CREAM
  Beat the egg yolks in a large bowl. Gradually add ½ cup sugar and 1 Tbsp vanilla sugar. Beat until light yellow and light in color. Slowly add in pareve whipping cream until light and fluffy. Fold in coffee and set aside. 

In a separate bowl, beat the egg whites until soft peaks begin to form. Slowly add in the remaining ½ cup sugar and 1 Tbsp vanilla sugar. Fold yolk mixture into white mixture and mix well. Pour the ice cream into the pan over the praline powder. Freeze at least 3 hours. 

TO ASSEMBLE
Cool completely and pour over frozen mocha ice cream layer. Freeze for 3 hours. Top with remaining praline crunch.

Related Stories

Issue 383: Dense Chocolate Cake with Ganache and Liqueur-Infused Cherries

Estee Kafra

A deeply dark and rich cake is enhanced with cherry and liqueur

Issue 384: Chocolate Meringue Squares

Brynie Greisman

Issue 384: Chocolate Meringue Squares

Issue 386: Cashew Brittle Bark

Faigy Grossman

This rich and delicious brittle bark is sure to satisfy your sweet tooth

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message
MM217
 
Locked Up for Saving Lives
Rabbi Moshe Grylak Kidney-shaped kindness
Selling a Defective Product
Yonoson Rosenblum To play or not to play
Out of the Booth of Truth
Eytan Kobre “Entries into and exits from the succah”
Take 5: Business Tips from Peloton COO Tom Cortese
Prepared for print by Shira Isenberg Invigorate a “sleepy industry” with innovation
Ten Questions for Shmuel Bisk
Rachel Bachrach A good mortgage broker can save you NIS 100,000
That Elusive Mr. Right
Jacob L. Freedman “I’m calling because you got it all wrong!”
Home Front Command
Rabbi Ron Yitzchok Eisenman Another victim of Hurricane Harvey
Say What?
Faigy Peritzman The language of the heart
The Business of Marriage
Sarah Chana Radcliffe Don’t squelch your spouse’s financial dreams
Will My Children Be Good Spouses?
Sara Eisemann Forgive yourself for imperfect children
The Pastry Chef: Part II
D. Himy, M.S. CCC-SLP And Zivia Reischer Red thoughts, green thoughts