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Ingredients
US|METRIC
4 SERVINGS
- 4 cups heavy cream (divided)
- 1 vanilla bean (split, for vanilla batch)
- 3 Tbsp. Dutch process cocoa powder (unsweetened, and 5 ounces bittersweet or semisweet chocolate, chopped, for chocolate batch)
- 2 cups whole milk
- 1 1/2 cups granulated sugar
- 1 pinch salt
- 10 egg yolks
- 1 1/2 tsp. vanilla extract (divided)
- 1 1/4 cups all purpose flour
- 1/2 cup unsweetened dutch process cocoa
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 1/2 cups sugar
- 1/2 cup unsalted butter (plus 2 tablespoons (1 1/4 sticks), cold, cut into small chunks)
- 1 large egg
- 3 Tbsp. unsalted butter (melted)
- 2/3 cup whipping cream (or heavy)
- 1/2 cup light corn syrup (or golden syrup, honey should work as well, but I didn’t test it this time)
- 1/3 cup dark brown sugar (packed)
- 1/4 cup unsweetened cocoa powder (ideally Dutch-processed)
- 1/4 tsp. fine sea salt (Heaping)
- 1/4 tsp. table salt
- 6 oz. bittersweet chocolate (chopped, or, about 1 cup bittersweet chocolate chips, divided)
- 2 Tbsp. unsalted butter
- 1/2 tsp. vanilla extract
- 1 cup whipping cream (or heavy)
- 2 Tbsp. sugar
- maraschino cherries
- colored sprinkles
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