German Chocolate Cobbler with Buttermilk Ice Cream
Evan LeRoy shares his rich, unexpected take on German chocolate cobbler, served warm with buttermilk ice cream—perfect for summer gatherings.
Keywords
- German chocolate cobbler
- Evan LeRoy dessert
- summer dessert recipe
- buttermilk ice cream
- Memorial Day dessert
- Texas barbecue desserts
- cobbler with chocolate
- decadent cobbler
- LeRoy and Lewis
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Ingredients
- Pecan halves: 570 g (divided)
- Unsalted butter: 200 g (room temperature)
- Sweetened condensed milk: 822 g
- Packed light brown sugar: 150 g
- Large eggs: 6
- Sweetened shredded coconut: 286 g
- Pure vanilla extract: 14 g
- Fine sea salt: 6 g
- Light corn syrup: 280 g
- Semi-sweet chocolate: 205 g (finely chopped)
- All purpose flour: 240 g
- Unsweetened cocoa powder: 14 g
- Baking soda: 15 g
- Sea salt: 8 g
- Unsalted butter: 168 g (softened)
- Sugar: 351 g
- Large eggs: 3 (room temperature)
- Large egg yolk: 1 (room temperature)
- Pure vanilla extract: 7 g
- Buttermilk: 222 g
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