Dame Blanche
A classic Belgian dessert of vanilla ice cream drowned in hot chocolate sauce and topped with whipped cream. Simple, elegant, and utterly indulgent.
- Total time
- 15 min
- Servings
- 2
- Calories
- 620
- Protein
- 8g
Ingredients
- 4 tablespoons unsalted butter
- 5 ounces dark chocolate (70% cocoa), chopped
- ½ cup heavy cream
- 2 tablespoons honey
- ½ teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
- 1 pint vanilla ice cream (premium quality)
- ½ cup heavy whipping cream
- 1 tablespoon powdered sugar
Instructions
- 1
Set a small heavy-bottomed saucepan over medium heat. Add 4 tablespoons of unsalted butter and let it melt completely, swirling the pan occasionally so it heats evenly, about 2 minutes.
- 2
Chop 5 ounces of dark chocolate (70% cocoa) into small, uniform pieces — about the size of chocolate chips — so it melts quickly and evenly. Once the butter is foamy and fragrant (you'll smell that rich, toasty butter aroma), remove the pan from heat and add the chopped chocolate. Let it sit undisturbed for 30 seconds to begin softening.
- 3
Whisk the chocolate and butter together until completely smooth and glossy, about 1-2 minutes. If small pieces remain, return the pan to low heat for 10 seconds and whisk again.
- 4
Pour in 0.5 cup of heavy cream slowly while whisking constantly — this prevents the sauce from seizing and creates a silky texture. Add 2 tablespoons of honey, 0.5 teaspoon of vanilla extract, and a pinch of fine sea salt (0.125 teaspoon). Whisk until completely emulsified and smooth. Taste and adjust sweetness or salt as needed. Set aside and keep warm on very low heat while you prepare the whipped cream — the sauce should still be warm when you serve, so it contrasts beautifully with the cold ice cream.
- 5
Pour 0.5 cup of heavy whipping cream into a chilled bowl. Add 1 tablespoon of powdered sugar. Using an electric mixer on medium-high speed, whip the cream until soft peaks form — this takes about 2-3 minutes. You'll see the mixture transform from liquid to billowy clouds. Stop as soon as the cream holds a gentle peak when you lift the beaters; overwhipping will create a grainy, broken texture.
- 6
Place 2 shallow bowls or coupes on the counter. Scoop 2-3 generous scoops of vanilla ice cream into each bowl, creating a small mound in the center.
- 7
Working quickly so the ice cream doesn't melt, pour about 0.25 cup of the warm chocolate sauce over and around each portion of ice cream. Watch as the sauce cascades over the cold ice cream — this temperature contrast is what makes a Dame Blanche so captivating.
- 8
Top each dessert generously with a dollop of freshly whipped cream — roughly 2-3 tablespoons per bowl. Serve immediately with a spoon so the cream and sauce mingle with each bite.
Tools you’ll need
- small heavy-bottomed saucepan
- whisk
- chilled mixing bowl
- electric mixer
- ice cream scoop
- shallow bowls or coupes
- spoon
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