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Three layers of whipped chocolate ganache are frozen together in this Triple Chocolate Frozen Dessert. This frosty dessert is creamy and smooth with an intense chocolate flavor.
One thing I love about baking is searching for and thinking through recipes that are a little different. Putting ingredients together in ways I’ve never tried. Chocolate has always been one of my major loves. It wasn’t until our first month of blogging that I tried chocolate ganache. I always thought of ganache as something hard to make because it sounds so fancy.
If you’ve made ganache, you know that silky smooth chocolate is not hard at all to make. After I had made ganache for a while, I realized you could whip ganache into a thick, creamy frosting. Just wow. So what new thing did I do with this dessert? I froze that whipped ganache. Cold, creamy, silky smooth chocolate frozen in layers. When you take a bite, it will melt the minute it hits your mouth. Listen, friends. It’s amazing.
Since chocolate is center stage in this frozen dessert recipe, you’ll want to use the fine chocolate. For this recipe, I used three of GREEN & BLACK’S ORGANIC Chocolate bars: Milk Chocolate, White Chocolate and 70% Dark Chocolate. The recipe calls for two of each kind of bar. That’s 7 ounces of each kind of chocolate, for a whopping 21 ounces of chocolate in this amazing frozen dessert. A creamy, dreamy dessert for you lovers of fine chocolate!
Chop each of those bars into small pieces and place them in three separate bowls. Heat the three cups of heavy cream in a saucepan. Stir it often so that it doesn’t scorch. Once it is hot and steaming, pour a cup of cream in each of the bowls of chopped chocolate.
In the milk chocolate bowl, add two teaspoons of instant coffee granules. This gives the milk chocolate layer a mocha flavor. If you don’t like coffee, you can leave this out. Stir each bowl of chocolate until the cream is completely mixed in and the chocolate is melted. It will be shiny and very smooth.
Allow the bowls of melted chocolate to sit for 10 minutes at room temperature, then refrigerate the melted chocolate for about 30 minutes. The next step is whipping the chocolate and it works best if the chocolate is not hot. Using the stand mixer with the whisk attachment, whip each chocolate, starting with the milk chocolate, on medium-high speed for 2-3 minutes or until the mixture is thick like sour cream. Watch it carefully because you don’t want to over-mix this and miss the perfect texture. You can see the right texture in the first picture here.
Spread the whipped milk chocolate in the bottom of a foil lined loaf pan. Freeze this layer while you whip up the white chocolate. Repeat the white chocolate and dark chocolate in the same manner you did the milk chocolate, spreading each on top of the other in the loaf pan.
Allow the dessert to freeze for at least three hours, then remove it from the pan and peel away the foil. You’re left with a beautiful, layered, chocolatey dessert!
Q: What’s your favorite kind of chocolate? White, dark or milk chocolate? Or do you like them all as I do? 🙂