Frozen Chocolate Dessert Cups

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Frozen Chocolate Dessert Cups
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 45 min.
Ready in
Calories:
582
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie582 kcal(28 %)
Protein13.02 g(13 %)
Fat49.89 g(43 %)
Carbohydrates38.69 g(26 %)
Sugar added12.57 g(50 %)
Roughage0.36 g(1 %)
Vitamin A217.51 mg(27,189 %)
Vitamin D1.01 μg(5 %)
Vitamin E0.81 mg(7 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.23 mg(21 %)
Niacin1.44 mg(12 %)
Vitamin B₆0.08 mg(6 %)
Folate23.79 μg(8 %)
Pantothenic acid0.81 mg(14 %)
Biotin7.29 μg(16 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C0.19 mg(0 %)
Potassium199.89 mg(5 %)
Calcium100.37 mg(10 %)
Magnesium40.62 mg(14 %)
Iron5.65 mg(38 %)
Iodine33.03 μg(17 %)
Zinc1.11 mg(14 %)
Saturated fatty acids30.71 g
Cholesterol197.89 mg
Author of this recipe:

Ingredients

for
4
Ingredients
cup
1
Vanilla pod (cut open lengthways)
½ cup
white Chocolate couverture (chopped)
3
¼ cup
½ cup
cream (at least 30% fat)
0.333 cup
4
small, round ice cream wafers
cup
dark Chocolate couverture (at least 55% cocoa, chopped)
How healthy are the main ingredients?
sugar

Preparation steps

1.
Place the milk and the vanilla pod in a pot and bring to the boil. Leave to steep for 10 min and then remove the vanilla pod.
2.
Melt the white couverture in a bain-marie. Beat together the egg yolks and sugar until foamy and fold in the couverture along with the vanilla milk.
3.
Place the mixture in a pot and heat on a low flame stirring continuously until it thickens. Leave to cool stirring every so often so the no skin is formed.
4.
Whip the cream and fold into the cool mixture. Add the grated chocolate and mix in well. Pour the mixture into an ice cream maker and allow to freeze whilst being stirred.
5.
Serve immediately in 4 cups or bowls and decorate with an ice cream wafer. Place in the freezer.
6.
Temper the dark couverture and drizzle four circular decorations onto a piece of foil or greaseproof paper. Allow these to dry well. Pour the remaining couverture on top of the ice cream and garnish each sundae with one of the chocolate decorations. Serve immediately.