Ingredients:

  • 8 oz semi-sweet chocolate, chopped
  • ½ cup heavy cream
  • 1 tsp vanilla extract
  • Cocoa powder for dusting
  • 1 ½ cups heavy cream
  • ½ cup whole milk
  • ½ cup granulated sugar
  • 1 tbsp gelatin powder
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, chilled and diced
  • ¼ cup powdered sugar
  • 1 large egg yolk
  • 2-4 tbsp cold water
  • 2 cups fruit puree (strawberry/mango)
  • ¾ cup granulated sugar
  • 1 cup water
  • 1 tbsp lemon juice

Instructions:

  1. Heat cream in a saucepan until simmering, then pour over chopped chocolate. Stir until smooth and mixed; add vanilla extract. Chill until firm, then roll into balls and dust with cocoa powder.
  2. Sprinkle gelatin over the milk in a bowl and let it bloom for 5 minutes. Heat cream, sugar, and vanilla in a saucepan until sugar dissolves. Stir in bloomed gelatin; mix until fully dissolved. Pour into molds and chill for at least 2 hours until set.
  3. Combine flour, butter, and powdered sugar in a bowl; mix until crumbly. Add egg yolk and cold water; form a dough and chill for 30 minutes. Roll out dough, fit into molds, and bake at 350°F until golden.
  4. In a saucepan, combine sugar and water; heat until sugar dissolves. Mix with fruit puree and lemon juice; churn in an ice cream maker or freeze in a dish, stirring every 30 minutes until set.