Chocolate ice cream cups filled with mascarpone and almonds

Name: Chocolate ice cream cups filled with mascarpone and almonds - Ozana N.
Ingredients: 12; 15 silicone (or paper) molds for regular muffins (12 pieces) or slightly smaller than regular ones (15 pieces). 300 g milk chocolate (I used Milka) 200 g butter (President; unsalted) 120 g powdered sugar; sifted 150 g mascarpone cheese 100 g almond flour; purchased as such or made from peeled; finely chopped white almonds in a food processor) Vanilla essence (~ 1 vial) Some freezer space (at least one shelf)

Dessert - Chocolate ice cream cups filled with mascarpone and almonds by Ozana N. - Recipia

Chocolate ice cream cups filled with mascarpone and almonds – a refined no-bake dessert Making these chocolate ice cream cups is a true delight, and the result is sure to impress anyone who tastes them. This dessert does not require the use of an oven, making it an excellent choice even for the most inexperienced cooks. Preparation takes a little time and a lot of patience, but every step is worth the effort. The total preparation time is approximately 2 hours (1 hour and 30 minutes of active work and 30 minutes in the freezer) and will yield between 12 and 15 servings, depending on the size of the molds used. Ingredients: - 300 g milk chocolate (Milka is recommended for a creamy taste) - 200 g unsalted butter (preferably President) - 120 g powdered sugar, sifted - 150 g mascarpone cheese - 100 g almond flour (can be bought or made from blanched, finely chopped almonds) - 1 vial of vanilla essence - 12-15 silicone muffin molds (or paper molds) Preparation time: - Preparation: 1 hour and 30 minutes - Freezing: 30 minutes - Total: 2 hours Nutritional information: This dessert has a moderate calorie content, thanks to the basic ingredients. Each cup contains approximately 250 calories, and the mascarpone cheese provides a source of protein and calcium. Almond flour adds additional benefits through its healthy fats and fiber content. It is important to note that this dessert is calorie-rich, so it is ideal to be enjoyed in moderation. Step by step preparation: 1. Preparing the chocolate: Start by melting 150 g of the milk chocolate in a bain-marie. Make sure the heat is low and stir constantly to avoid burning the chocolate. Once melted, let it cool slightly. 2. Preparing the mascarpone mixture: In a separate pot, melt the butter over low heat. Add the powdered sugar and mix well until fully dissolved. Let the mixture boil for a few minutes to achieve a slightly caramelized texture. Remove the pot from the heat and add the mascarpone cheese, whisking with a small whisk until you obtain a homogeneous mixture. Add the vanilla essence and mix again. Let it cool to room temperature for about 20 minutes. 3. Preparing the molds: While the mixture cools, prepare the muffin molds. If using silicone molds, make sure they are clean and dry. If using paper molds, place them in the muffin tray. 4. Preparing the chocolate cup: Pour the melted chocolate into each mold using a teaspoon. Using a pastry brush or a spoon, spread the chocolate on the walls of the mold, ensuring it is evenly distributed. This step is crucial to prevent the cups from breaking. Once all molds are coated, place them in the freezer for 20 minutes. 5. Adding the almond flour: After the mascarpone mixture has cooled, add the almond flour. Gently mix using a whisk or spatula, being careful not to form lumps. It is helpful to sift the almond flour to achieve a fine texture. The mixture should be creamy and slightly moist - don't worry, it will hold its shape in the freezer. 6. Filling the cups: Remove the muffin molds from the freezer. Using a spoon, fill each cup with the mascarpone mixture, leaving a little space at the top. 7. Covering with chocolate: Melt the remaining chocolate (150 g) in a bain-marie and pour it evenly over the filling in each cup, completely covering it. Place them back in the freezer for 30 minutes. 8. Finishing the dessert: Once the chocolate has hardened, remove the cups from the molds. If using silicone molds, they come out easily. If using paper molds, carefully remove them as they may tear. 9. Serving: Place the cups on a plate or in a container and keep them in the freezer until 5-7 minutes before serving. This will allow the chocolate to become less brittle and more enjoyable to taste. Serving suggestions and variations: These chocolate cups can be a perfect canvas for experimenting with different ingredients. Add slices of fresh fruit (such as strawberries or raspberries) to the mascarpone filling for a fresh taste, or chocolate chips for added texture. You can serve the cups with a caramel sauce or vanilla ice cream alongside for a decadent experience. Frequently asked questions: 1. Can I use dark chocolate instead of milk chocolate? Yes, dark chocolate will add an intense note of bitterness, balancing the sweetness of the mascarpone mixture. 2. What can I use instead of mascarpone cheese? You can replace mascarpone cheese with a combination of cottage cheese and sour cream for a lighter result. 3. How can I store the dessert? These cups can be stored in the freezer for up to a month, but they are most delicious in the first weeks. 4. Can I make these cups gluten-free? Yes, make sure to use pure almond flour and do not add any gluten-containing ingredients. This dessert is not only easy to prepare but also a true delight for the senses. Let your imagination soar and experiment with your favorite ingredients. These ice cream cups will surely become a favorite among your loved ones!

Category: Dessert Author: Ozana N. Views: 1 Date: 04.10.2024

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