Ice Cube Chocolate Cups: Edible Dessert Bowls
Few things go together better than chocolate and ice cream. But instead of putting the chocolate on the ice cream, why not put the ice cream in the chocolate? And we're just wacky enough to try it! Good luck keeping your hands off the ice cream tub after testing out these recipes.
- ice cube tray with 8 compartments
- 1 handful mixed fruit
- 8 wooden sticks
Dark Chocolate Cup with Berry Sorbet:
- 1 handful mixed berries
- 1 orange
- 14 fl oz melted dark chocolate
- 4 fl oz sugar syrup
- 1 wafer cookie
- mint leaves and fruits to garnish
White Chocolate Cup with Chocolate Coffee Cream:
- 1½ tbsp coffee beans
- 7 fl oz cream
- 1 tbsp brown sugar
- 14 fl oz melted white chocolate
- 4 oz dark chocolate
- 1 cookie
- milk foam and cocoa powder to garnish
Milk Chocolate S'More Brownie Cup:
- 14 fl oz melted milk chocolate
- 1 brownie
- 4 oz cream cheese
- 1 tsp vanilla extract
- lemon zest from 1 lemon
- 5 oz whipped cream
- 1 piping bag
- powdered sugar
- culinary torch
Dark Chocolate Cup with White Chocolate Mousse:
- 1 sheet gelatin
- 4½ fl oz milk
- ½ scraped vanilla bean
- 3 oz white chocolate
- 3½ fl oz cream
- 14 fl oz melted dark chocolate
- white chocolate to garnish
1. Put the mixed berries in two of the eight ice cube compartments and squeeze the juice of one orange over the berries.
2. Roast the coffee beans in a pot and add the cream and brown sugar. Bring the cream to a boil, reduce the heat, and once it has cooled slightly, pour it through a sieve into the next two ice cube compartments.
3. Fill the next two compartments with water.
4. Soak the gelatin sheet. In the meantime, heat the milk together and the contents of the vanilla bean. Squeeze out the gelatin and dissolve it in the vanilla milk. Chop the white chocolate, melt it in the milk, fold in the whipped cream, and fill the last two compartments with the white chocolate mousse.
5. Place a wooden stick in each ice cube compartment and freeze the tray for at least 24 hours.
6. Remove the two berry ice cubes from the tray and dip each one in melted dark chocolate — make sure to leave some space on top so the fruit there is still visible.
7. Wait until the chocolate has hardened and then pull out the fruity ice cube.
8. Place the fruity ice cube in a bowl or measuring glass, remove the wooden stick, add the sugar syrup, and puree the mixture.
9. Put a wafer cookie that is roughly the same size of the chocolate cube inside.
10. Pour the fruit sorbet on top of the cookie and garnish with fruit and mint leaves.
11. Remove the coffee cream ice cubes from the mold and dip them in melted white chocolate.
12. Wait until the chocolate has hardened and then pull out the ice cube.
13. Melt the coffee cream cube in a pot and stir in the dark chocolate.
14. Put a cookie that is roughly the same size of the cube inside.
15. Pour the chocolate coffee cream over the cookie and garnish with milk foam and cocoa powder.
16. Remove the two plain ice cubes from the mold and dip them in the melted milk chocolate.
17. Wait until the chocolate has hardened and then pull out the ice cube.
18. Put a brownie that is roughly the same size of the cube inside.
19. Mix the cream cheese, vanilla extract, lemon zest, and whipped cream together. Put the mixture inside a piping bag and fill the chocolate cube with the s'more cream.
20. Garnish with powdered sugar and use a culinary torch to toast the top of the cream, like a marshmallow.
21. Finally, remove the white chocolate mousse cubes from the mold and dip the entire thing in melted dark chocolate.
22. Wait until the chocolate has hardened and then garnish the top with white chocolate shavings.
All versions look great and taste delicious — give them each a try!