Home made chocolate heaven

Executive Chef, Gokhan Tufan provides us with his favourite dessert 'Home made basil ice cream in a chocolate bowl accompanied by chili chocolate mousse’ - Radisson Blu Hotel Istanbul Asia 

Basil ice cream:

  • 500 ml Cream
  • 500 ml Milk
  • 300 gr Sugar
  • 12 Egg
  • 100 gr Basil

Method 1: Place the cream, milk and basil in a saucepan, bring to the boil. Then mix the eggs and sugar in different pot. Once mixed, slowly add the sugar and eggs to the cream, milk and basil mixture. Stir for 2 minutes and then stand for 20 minutes at room temperature. Finally, place all ingredients into an ice cream machine and mix for 50 minutes on deep freeze. And then 50 minutes in the ice cream machine. Keep it in the deep freezer.

Spicy chocolate mousse: 

  • 100 gr Bitter coating
  • 50 ml Water
  • 50 gr Sugar
  • 20 gr Glucose
  • 1 Spicy Mexican Pepper

Method 2: Boil the water, sugar, glucose and Mexican peppers in a pot and melt everything with the bitter coating.

Chocolate bowl: 

  • 250 gr Bitter coating

Method 3: Use the melted bitter chocolate coating and make a half-sphere with  the silicon moulds.  Let it stand for a few minutes and then remove.

Hazelnut croquant:

  • 200 gr Hazelnut
  • 100 gr Butter
  • 75 gr sugar

Method 4: Nuts, sugar and butter thoroughly mixed together, spread into a tray and place in a pre-heated 150 degree oven and cook until crispy.

Method 5: Get the chocolate balls and place on a flat surface, put 2 spoons of hazelnut croquant in half of the spoon into one big ball of ice cream. Then place three raspberries in the scoop and close it. Once complete, place in the deep freeze for 30 minutes.   

Cocoa butter coating: 

  • 100 gr melted cocoa butter
  • 100 gr melted bitter coating

Method 6: Mix butter and bitter coating and spray on the chocolate sphere,

Hot chocolate sauce

  • 100 gr praline chocolate
  • 50 gr bitter coating
  • 100 ml cream
  • 50 ml milk

Method 7: Mix all. Serve with hot chocolate sauce and put on the sphere.


 Executive Chef - Gokhan Tufan

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