Ingredients
The following ingredients have 10 Servings
- 1/2 cup (80 g) sweet white rice flour
- 1/2 cup (55 g) hazelnut meal (such as Bob’s Red Mill; or almond flour)
- 1/2 cup (45 g) cocoa powder (preferably dutch-process)
- 2 tablespoons (12 g) tapioca flour
- 1/4 cup (50 g) organic granulated cane sugar
- 1/4 teaspoon plus 1⁄8 teaspoon fine sea salt
- 5 tablespoons (70 g) cold, unsalted butter, diced into 1⁄2” cubes
- 1 teaspoon vanilla extract
- 3 ounces (85 g) bittersweet chocolate (70% cacao mass), finely chopped
- 3 tablespoons (20 g) dutch-process cocoa powder
- 4 ounces (115) dark milk chocolate, finely chopped
- 8 ounces (170 g) white chocolate (such as Green and Black’s), finely chopped
- 1 cup (200 g) organic granulated cane sugar
- ½ cup (60 g) cornstarch
- 6 large egg yolks
- ¼ teaspoon fine sea salt
- 1 tablespoon (15 ml) vanilla extract)
- 3 cups (710 ml) whole milk, divided use
- 1 ½ cups (355 ml) heavy cream
- 1 cup (235 ml) heavy cream, divided use
- 1 ounce (30 g) dark milk chocolate, finely chopped
- 8 ounces (1 cup, 235 ml) mascarpone
- melted dark milk chocolate, for drizzling (optional)
