A very simple and classy dessert. It’s easy to make and you can make and freeze it ahead of time.
- 25 servings ServingsServings
- 2 cups soy milk or coffee whitener
- 5 egg yolks
- 4 tablespoons sugar
- 2 tablespoons cornstarch
- 2 tablespoons instant vanilla pudding powder
- 5 ounces pareve bittersweet chocolate
- 2 tbsp coffee grains diluted in 2 tsp water
- 2 (8-ounce) containers Rich’s Whip
- 4 ounces bittersweet chocolate
- 4 ounces Rich’s Whip, unwhipped
To prepare basic cream, heat soy milk until almost boiling. In a bowl, beat egg yolks with sugar, cornstarch, and vanilla pudding powder with a handheld whisk. Pour hot soy milk into mixture while beating vigorously. Mix well, return mixture to pot, and cook, stirring constantly, until thickened. Remove from heat.
Divide mixture into one-third and two-thirds. Add bittersweet chocolate to the two-third and diluted coffee into the one third. Let cool completely. Beat the Rich’s Whip. Fold two-thirds of the whip into the chocolate mixture, and fold one-third of the whip into the coffee mixture.
Line 2 log pans with baking paper and pour ¼ of the amount of chocolate cream into the logs.
Freeze for ½ hour and pour ½ of coffee cream to each log. Freeze for and additional ½ hour and pour again ¼ of chocolate cream into each mold. Freeze for 4 hours.
To prepare the glaze, melt chocolate and Rich’s Whip over a double boiler until completely melted. Let cool for 5 minutes and pour over frozen dessert. Freeze for an additional ½ hour. Release from pan and cut in to thin slices.