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An Indulgent Chocolate Treat From My “San Francisco Chef’s Table” Cookbook Recipe

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An Indulgent Chocolate Treat From My “San Francisco Chef’s Table” Cookbook
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Ingredients

  • For the iced milk:
  • 2 1/2 cups milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 3 1/2 tablespoons corn syrup
  • 1/2 cup milk powder
  • 3/4 teaspoon salt
  • For the mint chocolate sable:
  • 8 ounces 70% chocolate, cut into small pieces, frozen
  • 2 cups plus 1 tablespoon all-purpose flour
  • 1 3/4 teaspoons baking soda
  • 1/3 cup plus 2 tablespoons cocoa powder
  • 1 cup (2 sticks) unsalted butter
  • 1 1/4 cups granulated sugar
  • 1 teaspoon fleur de sel, or 3/4 teaspoon kosther salt
  • 3/4 teaspoon peppermint extract
  • For the mint chocolate cream:
  • 8 1/2 ounces 66% chocolate, cut into small pieces
  • 1 cup milk
  • 1 cup heavy cream
  • 4 large egg yolks, at room temperature
  • 1/4 cup granulated sugar
  • 1/4 teaspoon peppermint extract
  • 1 teaspoon powdered gelatin
  • 1/4 teaspoon salt
  • For the garnish:
  • Fresh mint leaves, torn

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