Frozen Chocolate Dessert Cups
ready in 3 h. 45 min.
- ⅔ cup milk
- 1 Vanilla bean (cut open lengthways)
- ½ cup white Chocolate couverture (chopped)
- 3 egg yolks
- ¼ cup sugar
- ½ cup cream (at least 30% fat)
- 0.333 cup Dark chocolate (grated)
- 4 small, round Ice cream cone
- ⅔ cup dark Chocolate couverture (at least 55% cocoa, chopped)
How healthy are the main ingredients?sugar
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.
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.
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.
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.
Serve immediately in 4 cups or bowls and decorate with an ice cream wafer. Place in the freezer.
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.