Chocolate Ganache and a Hazelnut Brittle Crunch with a Coffee Ice Cream

Directions

Hazelnut Brittle method

Heat sugar, water, and corn syrup in a heavy bottom pot over a medium flame until temperature reaches 270 degrees. Remove from heat and add hazelnuts, salt, baking soda, and vanilla extract. Caution, Move fast during last stage but be careful of hot sugar. Now place brittle onto a silt pad to keep from sticking after cooling down. Spread as thin as possible. When cool add brittle to a blender and grind up fine.

Chocolate Crust method

Mix together almond cookies, brittle, canola oil, and 24 ounces melted chocolate in a metal bowl. Add to a greased half sheet pan with parchment and spread evenly. Cool down and add filling. Recipe follows.

Chocolate filling

Whip four cups of cream with Frangelico, salt, and extract until soft peak foams. Fold one fourth of whip cream to the melted chocolate with a rubber spatula. Continue this step one quarter at a time. When finished add filling to top of chocolate crust. Let set in the refrigerator for 3 hours. Remove from pan after three hours and cut to desired shapes and sizes.

Coffee ice cream 

Heat cream, milk, syrup, and extract for four minutes on a low heat in a heavy bottom pot. Next add coffee grounds to cream mixture and whisk. Cover with plastic wrap and steep for five minutes. Strain cream mixture with a coffee filter and then add egg yolks and sugar. Bring mixture back to a low heat and cook for five minutes (whisking the entire time). After five minutes strain through another coffee filter. Cool down completely and turn into ice cream using instructions on your ice cream machine.

Preparation
Place chocolate crunch cake on plate. Next add coffee ice cream and garnish with hazelnut brittle dust. Powdered sugar optional.