Ingredients:
- 2/3 cup to 3/4 cup heavy cream
- 4 oz (115 g) semisweet chocolate (preferably Callebaut, Scharffen Berger or Valhrona) – broken in 1/4″ pieces
- 1/4 recipe dark chocolate brownies – cut in 1″ squares
- 1 recipe fresh mint gelato with cacao nibs
Instructions:
- To make the chocolate sauce – Place 2/3 cup cream in a small saucepan and bring to a boil. Turn off the heat and place the pan on a cool surface. Add the chocolate pieces to the hot cream, stir so they are submerged and let stand for 2 to 3 minutes until the chocolate has melted. Whisk until the sauce is smooth. Add the extra cream, if needed, to the desired consistency.
- To assemble the desserts – place one brownie square and one scoop of gelato in a glass or dessert bowl and drizzle with the warm chocolate sauce. Repeat, building 2 or 3 layers, finishing with the warm chocolate sauce. Serve immediately, before the gelato starts to melt.
