Mincemeat with Cocoa Streusel, Bitter Chocolate Sauce, and Swirled Chocolate Fro-Yo

METHOD:

For the Mincemeat:
Place all of the ingredients except the phyllo and melted butter in a bowl and combine with your hands, wearing gloves, until all of the ingredients become saturated. Put the mixture in a container and cover with plastic. Let it macerate in the refrigerator for 3 days.





For the White Chocolate Frozen Yogurt:
Melt the chocolate over a double boiler. Heat the milk, salt, sugar, and glucose in a pot and bring to a boil. Add the dry milk and whisk to combine. Pour the milk mixture over the chocolate and emulsify the mixture. Mix in the cream and yogurt. Strain, chill and let sit overnight in the refrigerator.



For the Chocolate Sorbet:
Bring the water, glucose, sugar, and trimoline to a boil. Whisk in the cocoa powder and continue mixing for 1 to 2 minutes, while simmering. Pour the sugar mixture over the chopped chocolate and stir to combine. Allow to cool before freezing. Spin according to ice cream machine instructions. Firm in the freezer.



Swirled Chocolate Fro-Yo:
Line a ¼ sheet pan with parchment and spread half of the chocolate sorbet evenly in the pan. Swirl in the frozen yogurt and repeat with the sorbet. Return to the freezer and let set. When solid, take out and cut into bite-size squares.



For the Cocoa Nib Streusel:
Preheat the oven to 325˚F. Place everything except the butter and cocoa nibs in a large bowl. Cut the butter into the mix and keep mixing until it becomes a coarse meal; then mix in the butter and nibs. Refrigerate on a sheet pan for 30 minutes before baking. Bake the streusel for 20 minutes, occasionally moving around the mix to bake evenly. Once done let cool and break apart. Store in an airtight container.



For the Bitter Chocolate Sauce:
Melt the chocolate in a bowl over a double-boiler. Mix together the water, milk, sugar, butter, and corn syrup in a pot and bring to a boil. Pour over chocolate and let sit. Stir to combine and cool.



To Assemble and Serve:
Preheat the oven to 350˚F. Bake the mincemeat “pies” for 12 minutes. Pour a large thin circle of chocolate sauce in the middle of the plate. Put two warmed mincemeat pies in the center of the sauce, one laying over the other, and add three pieces of the swirled chocolate fro-yo on the plate and sprinkle generously with the cocoa nib streusel.