Vanilla Brownie Magnums

For Milk Chocolate Rocher Coating

1. 1

   Chop some of the milk chocolate and set it aside for seeding.

2. 2

   Melt the remaining chocolate in a double boiler.

3. 3

   Add the chopped chocolate to the melted chocolate and stir to lower the temperature.

4. 4

   At approximately 40 °C, stir in the grapeseed oil, then the chopped almonds, until smooth and fluid.

5. 5

   Dip the glazed preparations into the coating and leave it to set.

For Cocoa Brownie

1. 1

   Melt the butter.

2. 2

   Beat the egg and sugar until pale and fluffy.

3. 3

   Add the flour, cocoa powder, baking powder, and salt, then mix.

4. 4

   Pour in the melted butter and mix until smooth.

5. 5

   Pour the batter onto a silicone baking sheet and spread it into a thin layer.

6. 6

   Bake at 160 °C for 15 minutes.

   15 min
7. 7

   Let the brownie cool, then cut it into small pieces.

For No-Churn Vanilla Ice Cream

1. 1

   Pour the very cold heavy cream into the bowl of a stand mixer.

2. 2

   Add the mascarpone and the seeds scraped from the vanilla bean, then whip everything until slightly firm peaks form.

3. 3

   Gently fold the sweetened condensed milk into the whipped cream.

4. 4

   Transfer the mixture to a freezer-safe container and freeze for 4 hours.

   240 min