Chocolate Ice Cream Cups
After the showcooking, here are the recipes
INGREDIENTS
For about 5 cups
150g dark chocolate
PREPARATION
- Chop the chocolate and melt it in a double boiler or microwave at 350W, one minute at a time, turning and starting over.
- Bring the chocolate to a temperature of about 37° by turning it with a spoon. You can check that the temperature is right by checking it with the back of a finger.
- Spread a few spoonfuls of chocolate on a baking sheet lined with parchment paper, drawing circles that will be the base of the cups.
- Now comes the fun part: inflate some balloons, use the small ones that are often filled with water as well for kids' pranks.
- Dip the bottom of the balloons in the warmed chocolate (if you do this while the chocolate is still too hot they will inexorably burst) and shape your cups. Place each one on one of the circles you had drawn earlier and chill at room temperature or in the refrigerator.
- At this point deflate, puncturing the balloon, gently remove it, and you will have your cupcake ready to be filled.
You can store these cups indoors and protected from light and moisture for a few days, if you want to keep them aside for a longer time be sure to temper the chocolate so that, over time, it does not separate releasing an unsightly coating of cocoa butter on the surface.
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