Pastry chef extraordinaire Pichet Ong tempts us with the sweetest recipe around with brownie a la mode, plus salted caramel and chocolate sauces for drizzling.
- 1/2 cup sugar
- 1/4 cup warm water
- 1/2 cup and 2 tablespoons cream
- 1/4 teaspoon Maldon salt (or 1/8 teaspoon if using kosher)
- 1/2 vanilla bean, scraped and seeded
- 1 tablespoon butter, room temperature
In a pot, combine sugar and warm water, and bring to a dark caramel over high heat, swirling the pot if necessary to even out the golden brown.Turn off heat, stir in vanilla pod and seeds, add cream and salt, and bring mixture to boil over low heat, stirring constantly.Let boil for 45 seconds, turn off heat, and set pot aside to cool until room temperature. Whisk in butter to emulsify.Let sauce come to room temperature before covering. Leave out at room temperature if using same day; or refrigerate for up to two weeks, just reheat sauce in microwave before serving.
- 2 tablespoons cocoa powder, Dutch processed
- 1/4 cup cream
- 1/4 cup corn syrup
- 3 tablespoons honey
- 1/8 teaspoon salt
- 1 shot espresso
- 1 1/2 ounces bittersweet chocolate, 66%, such as Valrhona Pur Caraibe
In a pot, bring to a boil over high heat - cocoa powder, cream, corn syrup, honey, salt, and espresso, whisking constantly, scraping the bottom and sides, making sure it doesn't stick.Add chocolates and let sit for a minute. Then whisk to emulsify until shiny. Let sauce come to room temperature before covering. Leave out at room temperature if using same day; or refrigerate for up to two weeks, just reheat sauce in microwave before serving.