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The dessert, Chic bistro

Chocolate liégeois

Chocolate liégeois is a frozen dessert with chocolate and vanilla ice cream, served in a tall glass with warm chocolate sauce and whipped cream, for 6 people. It takes 20 minutes of active work, the sauce and whipped cream are made that morning, and only the assembly happens right before serving. It's very easy, costs under €2 per person, and the key is keeping the glasses well chilled so the ice cream holds.

To finish on a sweet note, a chocolate liégeois in a big glass, ice cream, hot chocolate sauce and whipped cream, for sweet tooths of all ages.

Chocolate liégeois
For
6 people
Work
20 min
Total time
35 min
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€1.70
Calories per person
540 kcalcalculated by Kiloach, your weight coach

Chocolate liégeois plays on the contrast between cold ice cream and warm chocolate sauce poured over it, finished with a soft layer of whipped cream. It's a dessert that works for every age, simple enough for a weeknight dinner with friends, festive enough to end a more polished family meal.

It works year round, just as well after a light summer dinner as at the end of a winter meal built around a slow braise. Its ease and low price make it a great backup dessert when the main course has already taken up your time, without ever feeling rushed.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 13 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 2 steps

In the morning, make the chocolate sauce and the whipped cream, then keep both chilled. Right before guests arrive, put the glasses in the freezer so they get properly cold. At serving time, layer the glasses and finish with whipped cream and chocolate shavings, right in front of your guests if you like.

The ingredients

6 people

Dairy

  • Chocolate ice cream 750 ml
  • Vanilla ice cream 300 ml
  • Heavy cream 15 cl
  • Heavy cream for the whipped cream 30 cl

Pantry

  • Dark chocolate 150 g
  • Powdered sugaroften in the pantry 2 tbsp
  • Chocolate shavings 30 g

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Make the sauce by heating the cream and pouring it over the chopped dark chocolate, then stir until smooth. 8 min

    Keep the sauce warm or reheat it just before serving.

  2. Whip the cold heavy cream with the powdered sugar until you get a firm whipped cream. 5 min

    Chill the bowl and whisk in the freezer for fifteen minutes and it whips up in two minutes.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Put the glasses in the freezer so they get well chilled.

    A chilled glass keeps the ice cream firm until the last spoonful.

When it's time to serveThe final touches, right in front of your guests.

  1. In each glass, layer a scoop of chocolate ice cream, some sauce, a scoop of vanilla ice cream, then more sauce.

    Alternate the layers well so every spoonful has chocolate in it.

  2. Finish with piped whipped cream and a few chocolate shavings, then serve right away.

    Make the shavings by running a vegetable peeler over a bar of chocolate.

Our tips to get it right

  • Chop the dark chocolate finely before pouring the hot cream over it, the sauce turns smooth faster and without lumps.
  • Pick firm ice creams rather than soft serve style ones, they hold up better through assembly and before the first spoonful.
  • Use glasses wide enough to fit both scoops side by side, the layered look comes out cleaner.

The variations

  • Swap the vanilla ice cream for coffee ice cream for a stronger chocolate liégeois, keeping the same quantities.
  • For a kid friendly version, keep the recipe as is, it already contains no alcohol.
  • To save time on the day, use a store bought chocolate sauce and spend your time on the homemade whipped cream instead.

What to serve it with

  • Small shortbread or langues de chat cookies
  • A strong coffee to balance the sweetness
  • Fresh red berries on the side

Storage

The chocolate sauce and whipped cream keep for 2 days in the refrigerator in sealed containers. Don't freeze the whipped cream once whipped, it deflates when thawed. Gently reheat the sauce over a double boiler or for a few seconds in the microwave before using it.

Questions about this recipe

What ice cream works best for this dessert?

Pick a chocolate ice cream rich in cocoa and a classic, good quality vanilla ice cream. Overly airy ice creams melt faster and make the layers look messy.

Can you make this dessert for more than 6 people?

Yes, just multiply the ice cream, sauce and whipped cream quantities based on how many glasses you need. Just make sure you have enough freezer space for all the glasses.

How do you present chocolate liégeois for a nicer dinner?

Use clear glasses so the layers of ice cream and sauce show through. Add the chocolate shavings right before serving so they stay glossy.

Is this dessert fine for kids?

Yes, it's an alcohol free dessert that kids usually love. You can reduce the chocolate sauce slightly if young children are at the table.

Can a chocolate liégeois be made ahead?

Yes, during the day. The recipe needs 20 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a chocolate liégeois?

Allow 35 min in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "very easy".

How many calories are in a chocolate liégeois?

About 540 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a chocolate liégeois cost?

About €1.70 per person, that's €10.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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