Bittersweet Chocolate And Hazelnut Tartlets With Jack Daniels Ice Cream Recipes

Steps:

• For sauce:
• Stir sugar, corn syrup, and 1/3 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Remove from heat and immediately add butter and salt (mixture will bubble vigorously). Stir until butter melts. Add cream and coffee; whisk to blend. Cool. DO AHEAD: Can be made 3 days ahead. Cover and chill.
• For ice cream:
• Stir sugar, corn syrup, and 1/3 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Remove from heat and immediately add butter and salt (mixture will bubble vigorously). Stir until butter melts. Add cream and coffee; whisk to blend. Cool. DO AHEAD: Can be made 3 days ahead. Cover and chill.
• Whisk sugar, egg yolks, and pinch of salt in medium bowl. Gradually whisk milk mixture into egg mixture; return to saucepan. Stir over medium heat until thickened slightly and finger leaves path when drawn across spoon, about 4 minutes (do not boil). Strain into another medium bowl. Stir in Jack Daniel's. Cover and chill custard until cold, at least 5 hours.
• Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container, cover, and freeze. DO AHEAD: Can be made 1 day ahead. Keep frozen.
• For crust:
• Blend flour, sugar, cocoa powder, and salt in processor. Add butter. Using on/off turns, process until coarse meal forms. Add 3 tablespoons ice water; using on/off turns, process until moist clumps form, adding more water by teaspoonfuls if too dry. Form dough into ball; flatten into disk. Wrap in plastic and chill dough 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Preheat oven to 350°F. Divide dough into 6 equal portions. Press 1 dough portion onto bottom and up sides of each of six 4 1/2x1/2- inch tartlet pans with removable bottoms. Freeze crusts 30 minutes.
• Bake crusts until dry and set, about 15 minutes. Cool completely.
• For filling:
• Preheat oven to 350°F. Grind nuts in processor until paste forms. Transfer to bowl. Add chocolate and salt to bowl. Bring cream and milk just to boil in small saucepan; pour over chocolate mixture in bowl. Whisk until chocolate melts. Cool to room temperature, stirring occasionally. Add sugar, egg, and egg yolk; whisk until smooth.
• Pour filling into cooled tartlet crusts, dividing equally. Bake until filling is set and some small cracks appear on surface, about 15 minutes. Cool. DO AHEAD: Can be made 6 hours ahead. Let stand at room temperature.
• Remove pan sides from tartlets. Place 1 tartlet on each of 6 plates. Serve with scoop of ice cream and drizzle with sauce.

Steps:

• Make crust and toast nuts:
• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Invert bottom of springform pan (so that turned-up edge is underneath for easier removal of tart) and close side of pan onto bottom.
• Stir together crumbs, butter, and 1/8 teaspoon salt in a bowl, then press onto bottom of springform pan. Bake crust in lower third of oven 7 minutes, then cool crust in springform pan on a rack.
• While crust bakes, toast hazelnuts in a shallow baking pan in upper third of oven, stirring once, until golden, about 7 minutes. Transfer to a plate and cool to room temperature.
• Make filling while crust cools:
• Bring cream to a boil in a 1- to 2-quart saucepan, then pour over chocolate in a heatproof bowl, whisking until chocolate is melted and smooth. Whisk in chocolate-hazelnut spread until combined, then whisk in nuts and remaining 1/8 teaspoon salt.
• Pour filling onto cooled crust and put in freezer until just set, about 25 minutes. (Tart should not be frozen.) Remove side of pan before serving tart.

Steps:

• Place chocolate in medium metal bowl. Bring cream to simmer in small saucepan. Pour over chocolate; let stand 2 minutes. Whisk until smooth. Mix in brandy and vanilla. Cool completely, stirring occasionally, about 30 minutes.
• Using electric mixer, beat chocolate mixture until fluffy and lighter in color, about 4 minutes. Mix in 6 tablespoons ground hazelnuts. Cover and refrigerate truffle mixture until firm, about 2 hours.
• Line baking sheet with waxed paper. Place 1 1/2 cups chopped nuts in another medium bowl. Fill glass with hot water. Dip 1-inch-diameter melon baller into water, then into truffle mixture, forming round truffle. Drop truffle into nuts; roll to coat completely and press to adhere. Place on prepared sheet. Repeat with remaining truffle mixture and nuts. Cover and chill until firm, about 1 hour. (Can be made 2 days ahead; keep chilled.)

Steps:

• In a large stainless steel or enameled saucepan, heat the milk until bubbles rise around the edge of the pan.
• Remove from the heat, add vanilla, cover, and let steep for 20 minutes.
• Meanwhile, melt the chocolate with the whiskey in a heavy saucepan over low heat, stirring occasionally; remove from heat and set aside.
• In a big bowl, whisk the egg yolks with the sugar until thoroughly combined; gradually whisk in the warm milk.
• Pour this mixture back into the saucepan and heat, stirring constantly, until just slightly thickened; the temperature should be 170° on an instant-read thermometer.
• Strain the custard through a fine-mesh strainer into a clean bowl and let cool.
• Stir the melted chocolate mixture and cream mixture into the custard; cover and refrigerate until chilled.
• Freeze the ice cream in an ice cream maker according to the manufacturer's directions; transfer to a freezer container and freeze for an hour or two to firm before serving.