Molten with Peppermint Chipotle Ice Cream

Ingredients

• 6 oz semi-sweet chocolate, chopped

• 1/4 cup heavy cream

• 1 Tablespoon Fustini's Espresso Bean balsamic

• Cocoa powder

Cake Ingredients

• 6 oz bittersweet chocolate, chopped

• 9 tablespoons

• 1 tablespoon Fustini’s Blood Orange Olive Oil

• 1/2 cup

• 1 1/2 cups powdered sugar

• 3 whole eggs

• 3 egg yolks

Peppermint Chipotle Ice Cream

• Ice cream base, refrigerated overnight

• 1/4 teaspoon peppermint

• 1 teaspoon Fustini’s Chipotle Olive Oil

• 1/4 teaspoon chipotle seasoning

• 2 tablespoons peppermint candy, finely chopped Directions

Step 1.

Melt chocolate in microwave 15 to 20 second bursts with 30 seconds in between. Heat heavy cream in a small pot over low heat and when simmering, whisk in the Fustini's balsamic and then the melted chocolate. Stir to fully incorporate and make sure all the chocolate is melted. Place into refrigerator and chill. When the ganache is cool enough to hold its shape, form balls from teaspoon fulls and roll them in the cocoa. Freeze until fully frozen or overnight.

Step 2.

Preheat oven to 400 degrees. Prepare 8 6 ounce baking cups. Melt chocolate, butter and Fustini’s Blood Orange Olive Oil in microwave using 20 second bursts followed by 30 second pauses, should take no more than 3-20 second bursts. Whisk together flour and powdered sugar. Stir melted butter and chocolate together with a spatula until fully incorporated and smooth. Add eggs and flour mixture and whisk only till smooth. Spoon some batter into each of the prepared cups, place a frozen ganache ball on top and then cover the ganache ball with more batter. Bake in the preheated oven for 18 to 20 minutes. Let cool slightly before running a sharp knife around the edge and un molding. Serve with Peppermint Chipotle Ice Cream, Chocolate Balsamic Syrup.

Step 3. Peppermint Chipotle Ice Cream

Place heavy cream, milk, sugar, peppermint extract, Fustini's Chipotle EVOO, Chipotle seasoning, and peppermint candies in a medium size pot and bring to a simmer. Place egg yolks in small bowl. Once cream mixture is simmering and all the candy has dissolved, add one third of the hot cream to the egg yolks and temper by whisking quickly. Add the egg yolks back to the cream and stir with a spatula to combine. Cook over low heat until the mixture thickens slightly and coats the back of a spoon. Remove from the heat, place into a separate bowl and refrigerate overnight.

Process the mixture in an ice cream freezer, adding more of the chopped peppermint candies, Fustini's Chipotle EVOO and some Chipotle seasoning a the end. Freeze fully before serving.