Triple Chocolate Frozen Dessert

 The problem with making a delicious dessert to serve on Valentine’s Day is that you can’t write about it until after Valentine’s Day. Fortunately, this dessert works at any time of the year. It takes a bit of time to create due to both the cooling down of ingredients, and the freezing of the dessert itself, but it is well worth it, and so easy a child could do it.

Triple Chocolate Frozen Dessert

Slightly adapted from TastesofLizzyt.com

 7.5 oz. white chocolate, finely chopped

7.5 oz. milk chocolate, finely chopped

7.5 oz. dark chocolate, finely chopped

3 c. heavy cream

2 t. espresso powder

Optional toppings: hot fudge sauce, mini chocolate chips, chopped nuts

Spray a 9”x5” loaf pan with PAM, and then line 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 espresso powder to the melted milk chocolate.) Allow the mixtures to cool for 5-10 minutes; refrigerate 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 over-beat. 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 over mix. Watch the mixture as it whips and stop it as soon as it becomes thick and creamy. Spread the white chocolate over the top of the milk chocolate layer in the pan. Place the pan back into 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.

 

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