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.
Triple Chocolate Frozen Dessert
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? 🙂
Three layers of whipped chocolate ganache are frozen together in this Triple Chocolate Frozen Dessert. This frosty dessert has an intense chocolate flavor.
- 7.5 ounces white chocolate finely chopped
- 7.5 ounces milk chocolate finely chopped
- 7.5 ounces dark chocolate finely chopped
- 3 cups heavy cream
- 2 teaspoons instant coffee granules
- Optional toppings: hot fudge sauce, chocolate chips, chopped nuts
Line a 9x5 loaf pan with aluminum foil so that it completely covers the pan and extends 2 inches above the pan.
Place the white chocolate, milk chocolate and dark chocolate in three separate bowls.
In a heavy-bottomed saucepan, heat the cream over medium-low heat until it is hot and simmering. Be sure to stir it often so it doesn't scorch.
Pour 1 cup of cream over the white chocolate, 1 cup over the milk chocolate and the last cup over the dark chocolate. Stir each of the chocolate mixtures until it is creamy and smooth, with the chocolate completely melted.
Add the instant coffee granules to the melted milk chocolate.
Allow the mixtures to cool for 5-10 minutes. Then place the melted chocolates into the refrigerator for 30 minutes to cool.
In the bowl of a stand mixer (or using a hand mixer), beat the milk chocolate mixture with the whip attachment on medium-high for 2-3 minutes. Watch it carefully and stop the mixture when it becomes thick like sour cream. Be careful not to overbeat. The colder the chocolate is, the faster it will whip up.
Spread the whipped milk chocolate in the bottom of the prepared pan. Place the pan in the freezer.
Rinse the mixing bowl and whip attachment. Repeat this process with the white chocolate. Again, be careful not to overmix. Watch the mixture as it whips and stop it as soon as it becomes thick and creamy.
Spread the white chocolate overtop the milk chocolate layer in the pan. Place the pan again in the freezer.
Rinse the mixing bowl and whip attachment. Repeat this one last time with the dark chocolate.
Spoon this mixture over the white chocolate layer and smooth the top.
Cover the top of the pan with foil and freeze until firm, at the minimum, 3 hours.
When you are ready to serve, lift up on the foil to remove the dessert from the pan. Invert the frozen dessert onto a serving plate and remove the foil.
Top with the optional toppings, if desired.
Slice and serve.
*The warmer your melted chocolate is, the longer it will take to whip. This is why it is best for the chocolate to sit for 5-10 minutes until it has cooled a bit to close to room temperature.