Caramel heart chocolate ice cream truffles

Caramel heart chocolate ice cream truffles

Jean-Thomas Schneider
Difficulty Icon
Expert
Recipe Time Icon
45m
6
Videos
Exquisite dark chocolate frozen truffles with a heart of melting caramel.
Caramel heart chocolate ice cream truffles
Completion time
Preparation
45m
Baking
30m
Resting
16h
Techniques taught
  • Baking a streusel in the oven
  • Making a streusel
  • Mixing with a hand blender
  • Pasteurizing a mixture
  • Maturating a preparation
  • Churning a mixture
  • Making an ice cream
  • Mixing with a hand blender
  • Making a water-based caramel
  • Making a butter caramel
  • Making a liquid caramel
  • Filling a piping bag
  • Making an insert
  • Using a piping bag
  • Smoothing with a spatula
  • Spreading a mix using a spatula
  • Melting chocolate
  • Preparing a bain-marie
  • Coating
  • Coating with chocolate
  • Unmolding
  • Preparing a bain-marie
  • Assembling chocolate elements
  • Coating with cocoa

Discover the first step of this course for free

Step 1 : Cocoa streusel

Jean-Thomas Schneider
Jean-Thomas Schneider
Best Craftsman of France (MOF), Ice Cream Maker | World Pastry and Ice Cream Champion
Best Craftsman of France (MOF), Ice Cream Maker | World Pastry and Ice Cream Champion

Step 2 : Dark chocolate ice cream

Step 3 : Iced semi-liquid caramel

Step 4 : Assembling the stuffed truffles

Step 5 : Dark chocolate coating

Step 6 : Ice cream truffles final assembly

Jean-Thomas Schneider

Jean-Thomas Schneider

Best Craftsman of France (MOF), Ice Cream Maker | World Pastry and Ice Cream Champion
Jean-Thomas Schneider is a pastry chef and ice cream maker from Alsace.

He has worked for prestigious establishments such as the George V, Le Meurice and the Café Pouchkine.

In 2017, he won the title of Pastry World Champion.
A year later, he added a new distinction to his list of achievements. He was awarded the title of Ice Cream World Champion and became the only pastry chef in the world to have won both World Cups.

Persevering and meticulous, he was awarded a third exceptional title by becoming Best Craftsman of France (MOF) in the Ice Cream category in 2019.

Eager to share his passion and knowledge, he is now a pastry chef and ice cream consultant and offers master classes.

His signature ice creams are his all-fruit sorbets, his surprising popsicles and his frozen stuffed truffles.

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