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116 Ratings
5 star values:
16
4 star values:
13
3 star values:
48
2 star values:
30
1 star values:
9
Back to Chocolate Cabbage Leaves with Vanilla Ice Cream
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Chocolate Cabbage Leaves with Vanilla Ice Cream
Credit:
Marcus Nilsson
Recipe Summary
prep: 45 mins
total: 1 hr 15 mins
Yield: Makes 8
Ingredients
Ingredient Checklist
1 large head green cabbage
1 1/4 pounds bittersweet chocolate
1 pint vanilla ice cream
Cook's Notes
Chocolate bowls can be refrigerated for up to 2 days.
Gallery
Chocolate Cabbage Leaves with Vanilla Ice Cream
Credit:
Marcus Nilsson
Recipe Summary
prep: 45 mins
total: 1 hr 15 mins
Yield: Makes 8
Gallery
Chocolate Cabbage Leaves with Vanilla Ice Cream
Credit:
Marcus Nilsson
Chocolate Cabbage Leaves with Vanilla Ice Cream
Credit:
Marcus Nilsson
Chocolate Cabbage Leaves with Vanilla Ice Cream
Recipe Summary
prep: 45 mins
total: 1 hr 15 mins
Yield: Makes 8
Recipe Summary
prep: 45 mins
total: 1 hr 15 mins
Yield: Makes 8
prep: 45 mins
total: 1 hr 15 mins
prep:
45 mins
total:
1 hr 15 mins
Yield: Makes 8
Makes 8
Ingredients
Ingredients
- 1 large head green cabbage
- 1 1/4 pounds bittersweet chocolate
- 1 pint vanilla ice cream
Directions
Remove 8 whole outer cabbage leaves.
Bring a saucepan filled with 2 inches of water to a simmer. Remove from heat. Melt half the chocolate in a heatproof bowl set over saucepan, stirring gently with a rubber spatula, until chocolate reaches 118 degrees on a candy thermometer. (Watch the chocolate carefully, since the time it takes for different chocolates to heat and cool can vary.) Remove from heat.
Add remaining unmelted chocolate to bowl, and stir until chocolate cools to 84 degrees. (Remove any unmelted pieces with spatula.) Return bowl to saucepan, and let stand, stirring, until chocolate registers 88 degrees to 90 degrees.
Immediately coat outside of 1 cabbage leaf with a thick layer of chocolate using a pastry brush. Drape leaf, chocolate side up, over a small inverted bowl to keep the rounded shape of the leaf. Repeat with remaining leaves and chocolate. Refrigerate leaves on bowls until set, about 30 minutes.
Gently grasp outer edge of each chocolate leaf with your fingers, and carefully tear off pieces of cabbage. Use kitchen scissors to cut away any tough, thick pieces of cabbage. Arrange chocolate bowls on plates, and fill with scoops of ice cream.
Cook's Notes
Chocolate bowls can be refrigerated for up to 2 days.
Cook’s Notes
Chocolate bowls can be refrigerated for up to 2 days.
Reviews
Add Rating & Review
116 Ratings
5 star values:
16
4 star values:
13
3 star values:
48
2 star values:
30
1 star values:
9
Reviews
Add Rating & Review
116 Ratings
5 star values:
16
4 star values:
13
3 star values:
48
2 star values:
30
1 star values:
9
Add Rating & Review
116 Ratings
5 star values:
16
4 star values:
13
3 star values:
48
2 star values:
30
1 star values:
9
116 Ratings
5 star values:
16
4 star values:
13
3 star values:
48
2 star values:
30
1 star values:
9
116 Ratings
5 star values:
16
4 star values:
13
3 star values:
48
2 star values:
30
1 star values:
9
- 5 star values:
- 16
- 4 star values:
- 13
- 3 star values:
- 48
- 2 star values:
- 30
- 1 star values:
- 9
All Reviews for Chocolate Cabbage Leaves with Vanilla Ice Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Cabbage Leaves with Vanilla Ice Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
