TCHO Chocolate Sundae

Made by Rising Star Pastry Chef Alissa Frice of Frice Cream, Miami


Cooking Time

1 Day
Makes 8 Servings



To Assemble & Serve:

For the Chocolate Meringues:

On a double boiler, gently heat egg whites and powdered sugar until all sugar is dissolved and whites are just barely warm. In a mixer, whip on high until stiff peaks form. Fold in cocoa powder. Spread or pipe into desired shape onto sheets for dehydrator. With a micro plane, shave chocolate over meringues. Place in dehydrator at 110°F overnight.


For the Whipped Chocolate Ganache:

Heat half of the cream on the stove. Pour over chocolate and a pinch of salt. Add gelatin, completely emulsify, then add remaining cream. Let set for 6 hours or overnight. Once cream is set, whip on medium-high to form soft peaks. Put whipped ganache into a piping bag and set aside until ready to serve.


For the Vanilla Bean Ice Cream:

In a pot, heat all ingredients up to 180°F, whisking constantly. Strain through a chinois onto an ice bath. Spin in an ice cream maker, following the manufacturer’s instructions. Once it has spun, place into containers and store in freezer until ready to serve.


For the Brownie:

In a pot, melt butter. Turn off heat. Add sugar and mix well. Add eggs and vanilla. Add all dry ingredients and mix well. Line a quarter sheet tray with parchment paper. Bake brownies at 325°F for 12 minutes or until set but still very moist. Allow to completely cool and cut into desired shape and size.


For the Dark Chocolate Magic Shell:

In a double boiler, melt the chocolate and coconut oil together. Set aside until ready to serve.


To Assemble and Serve:

Warm Brownie in oven, then place in a sundae cup. Scoop Vanilla Bean Ice Cream on top. Pour Dark Chocolate Magic Shell over Ice Cream and sprinkle cocoa nibs on while the Magic Shell is still liquid. Pipe Whipped Chocolate Ganache on top, add Chocolate Meringues, then top with a Bordeaux cherry.