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Skill Level » Advanced

Chocolate Brownie Pie with Salted Caramel Ice Cream

Posted by: AUI

Active Time

1 Hour   30 Minutes

Total Time

12 Hour   45 Minutes


163% Brownie Rounds



  1. Melt the couverture coins and butter in the microwave or over a bain-marie and set aside to cool. Whip the sugar, eggs, and scraped vanilla beans at high speed until light and fluffy. Sift together the flour and baking powder. Fold the cooled chocolate mixture into the egg mixture, followed by the sifted dry ingredients. Pipe a layer of the caramel filling into the tart sprinkle with salt, then pipe the brownie on top. Bake at 375ºF/190ºC for10 -15 minutes or until done.

2Caramel Brulee Insert



  1. Combine the mix and cream in a pot; bring the mixture to a rolling boil while stirring constantly. Stir in the caramel paste.
  2. Dispense into Silikomart Flexi Mini Half-Sphere (591004) and freeze completely.

3Caramelized White Chocolate Mousse



  1. Place the white couverture coins in a metal bowl. Heat the chocolate in a convection oven at 250ºF/121ºC. Stir the chocolate every 10 minutes for 40-60 minutes, or until the chocolate is caramelized and golden brown in color. Set the chocolate aside to cool.
  2. In a separate bowl, bloom the gelatin in cold water and set aside. Combine the heavy cream, exotic fruit purée, and the scraped vanilla bean in a saucepan and bring the mixture to a boil.
  3. Whisk the sugar and eggs together in a separate bowl, and then temper with the hot purée mixture. Return the mixture to the saucepan and cook until the temperature reaches 183ºF/84ºC.
  4. Strain the mixture and add the bloomed gelatin. Then, whisk in the caramelized white couverture.
  5. Allow the mixture to cool completely before folding in the whipped cream.

41-Step Dark Chocolate Mousse



  1. In a stand mixer fitted with a whisk attachment, combine the mousse mix and milk. Whip on high speed for 3 to 5 minutes. Spoon into desired vessel or piping bag.

5Caramel Mirror Glaze



  1. Combine water and gel in a sauce pot and bring to a boil add the caramel glaze. Allow the mixture to cool to 115ºF/45ºC.

6Salted Caramel Ice Cream



  1. In a sauce pan, cook the sugar in phases until an amber color forms. Add the butter, salt, and warm heavy cream, then temper in the egg yolks. Cook the mixture until it reaches 185ºF/85ºC, and then strain it into the milk and allow it to cool in the refrigerator overnight.
  2. Process the caramel mixture in an ice cream machine, and store in the freezer.

Flavor Profiles

Taste Profile

  • Sweet
  • Salty

Aroma Profile

  • Dairy
  • Caramel
  • Others
  • Vanilla

Texture Profile

  • Smooth
  • Soft
  • Light

Temperature Profile

  • Cold
  • Frozen