When I was a young cook, every restaurant I worked in used a tuile to present ice cream. The tuiles kept the ice cream from sliding around on the plate; but while they were pretty, they didn’t impart any flavor. So I started making crumbles and streusels to set underneath ice creams. They have the added bonus of reinforcing flavors and adding texture. I lay quenelles of ice cream on a pile of these intense chocolate crumbs, but you could easily sprinkle the crumble over a scoop of ice cream.
Recipe information
Yield
makes about 3 cups
Ingredients
Preparation
Step 1
Heat the oven to 375°F or 350°F on convection. Line a baking sheet with a Silpat or parchment.
Step 2
Cut the butter into pieces and put it in the bowl of a standing mixer fitted with the paddle. Whisk the cocoa powder, flour, sugar, and salt together and add to the bowl. Mix at medium speed until well combined, dark brown, and in big crumbs.
Step 3
Spread out on the baking sheet, breaking up the biggest crumbs and leaving room for spreading. Bake until crisp, about 20 minutes, rotating the pan halfway through baking. Let cool.
Step 4
When the crumble is cool, put it in a food processor and process to fine, even crumbs. Store in an airtight container for up to 1 week.
