You won’t believe how easy it is to make these Ice Cream Cups with Chocolate at home!Treat yourself and your loved ones to a lovely fondant filled with ice cream with a crispy cover of light chocolate.
250gbaking chocolate lightsemi dark variant, milk chocolate
½tsprapeseed oila few drops
500mlice cream of your choice500ml/300g
Instant espresso coffee powderoptional
Garnish
150graspberryfresh
chocolate sauce
digestive biscuitsabout 2 biscuits per cup/serving
Instructions
Melt the chocolate over a water bath and add a few drops of rapeseed oil to make the chocolate shiny when it solidifies.Cover the inside of the muffin cup, evenly, with chocolate and place quickly in the freezer to harden the chocolate. 30-60 min. I did add some instant coffee powder in the middle as a surprise. Optional. Depending on how thick a chocolate shell you want, you can add another layer of chocolate and then let it harden again. Note: This can make the crust to thick when trying to get to the ice cream. Then take ice cream in any flavor, fill the cup with the ice cream and smooth the ice cream with a lollipop.Cover the top with a layer of melted chocolate and place in the freezer.All above steps, you can make in advance, even the day before.
Mix the raspberries, save a few for decoration, crush the Digestive biscuits. Take the pastry out of the freezer and carefully remove it from the muffins form. Assembly the dessert, start with the biscuits, on the plate as a base, then put the ice cream cup on top, sprinkle with some chocolate sauce, garnish with a raspberry. Then take the raspberry puree and decorate the plate. Serve and enjoy!A nice shiny new Cuisine!