Red Lobster Chocolate Wave
A sophisticated take on the classic dessert, featuring a chocolate ganache, homemade waffle crisps, and a coffee-infused whipped cream.
8 oz
Valrhona dark chocolate (70% cacao)
1 cup
Heavy cream
1 tbsp
Unsalted butter
1 cup
Heavy cream
2 tbsp
Powdered sugar
See all 10 ingredients ↓
A sophisticated take on the classic dessert, featuring a chocolate ganache, homemade waffle crisps, and a coffee-infused whipped cream.
Instructions
- Prepare the Dark Chocolate Ganache: Finely chop the Valrhona chocolate. Heat the heavy cream in a saucepan until just simmering. Pour the hot cream over the chocolate and let sit for 1 minute. Gently stir until smooth and glossy. Whisk in the butter.
- Prepare the Coffee Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar and cooled coffee until stiff peaks form.
- Prepare the Waffle Crisps: Cut the Belgian waffle into thin strips and bake at 350°F (175°C) for 8-10 minutes, or until crispy.
- Assemble the dessert: Place a few waffle crisps on each plate. Add a scoop of Madagascar vanilla bean ice cream. Drizzle generously with the Dark Chocolate Ganache. Top with a dollop of Coffee Whipped Cream, Chocolate shavings, and a Luxardo maraschino cherry.
Ingredients
6
- Dark Chocolate Ganache
- 8 oz Valrhona dark chocolate (70% cacao)
- 1 cup Heavy cream
- 1 tbsp Unsalted butter
- Coffee Whipped Cream
- 1 cup Heavy cream
- 2 tbsp Powdered sugar
- 1 tbsp Strong brewed coffee, cooled
- Waffle Crisps
- 1 Belgian waffle
- Ice Cream
- 6 scoops Madagascar vanilla bean ice cream
- Garnish
- 6 Chocolate shavings
- 6 Luxardo maraschino cherries
Equipment
- Saucepan
- Baking sheet
- Whisk
- Chilled bowl
- Serving plates
Instructions
- Prepare the Dark Chocolate Ganache: Finely chop the Valrhona chocolate. Heat the heavy cream in a saucepan until just simmering. Pour the hot cream over the chocolate and let sit for 1 minute. Gently stir until smooth and glossy. Whisk in the butter.
- Prepare the Coffee Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar and cooled coffee until stiff peaks form.
- Prepare the Waffle Crisps: Cut the Belgian waffle into thin strips and bake at 350°F (175°C) for 8-10 minutes, or until crispy.
- Assemble the dessert: Place a few waffle crisps on each plate. Add a scoop of Madagascar vanilla bean ice cream. Drizzle generously with the Dark Chocolate Ganache. Top with a dollop of Coffee Whipped Cream, Chocolate shavings, and a Luxardo maraschino cherry.
Nutrition per serving
Calories
800
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