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Mocha Brownie Ice Cream Stacks
in Diana's Recipe Book
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|Servings: Makes 12 ice cream stacks|
1/4 cup (1/8 lb.) butter or margarine
1/2 cup all-purpose flour
1 ounce unsweetened chocolate
1/2 cup sugar
2 teaspoons finely ground coffee
1 teaspoon vanilla
1 large egg
1 quart coffee ice cream
2 packages (12 oz. each) semisweet chocolate chips
6 tablespoons solid vegetable shortening
1. Butter and flour 12 muffin cups, each about 2 1/2 inches wide.
2. In a 1 to 2 quart pan over medium-low heat, stir 1/4
cup butter and the unsweetened chocolate often until
melted and smooth, 5 to 6 minutes. Remove from heat and
stir in sugar, ground coffee, vanilla, and egg. Add 1/2 cup flour and mix until
smooth. Spoon batter equally into muffin cups (about 3 1/2 teaspoons per cup).
3. Bake in a 350°F regular or convection oven just until brownie edges spring back
when lightly pressed, 6 to 8 minutes. Loosen brownies from pans with a knife and
tip out onto a rack. Let cool completely, about 20 minutes.
4. Line unwashed muffin cups with 6 inch squares of plastic wrap, letting edges
extend above cup rims. Return brownies to cups.
5. Scoop a 1/4-cup portion of ice cream onto each brownie. (If ice cream is too
hard to scoop, warm-1 carton at a time, if using more than 1-in a microwave
oven at half power (50%) just until slightly softened, checking every 10 seconds.)
With the bottom of a glass, press ice cream in each cup down to form a firm, even
layer. Wrap pans airtight and freeze until ice cream is firm, at least 3 hours.
6. Lift brownie stacks in plastic from muffin cups; pull off
plastic wrap and discard. Place stacks slightly apart on a
12x15-inch baking sheet and put back in freezer.
7. Pour 1 inch of water into the bottom of a double boiler
or into a 3- to 4-quart pan; bring to a boil over high heat,
then reduce heat to a simmer. Combine chocolate chips
and shortening in top of double boiler or a metal bowl or
pan that fits snugly in pan with water; set over simmering
water (bottom of bowl shouldn't touch water). Stir mixture
occasionally just until chocolate is soft, 3 to 5 minutes.
Remove from double boiler and stir until chocolate is melted
and mixture is smooth. If hotter than 95° to 100°, continue
stirring often until cooled to this range. Replace simmering
water in bottom of double boiler or in other pan with very
hot tap water. Set chocolate mixture over hot water (top
container should sit on, or just above, water), not over heat.
8. Working quickly with 2 forks, lower 1 brownie stack at a time into chocolate and
turn to coat all sides. Lift stack out and return, flat side down, to chilled pan (don't
move stack once it touches frozen pan, or chocolate will stick to pan and peel off
ice cream; if this happens, patch with melted chocolate). Reserve extra chocolate
mixture for other uses. Freeze stacks until ice cream is firm, at least 30 minutes.
9. Dab any ice cream drips off stacks with a paper towel. Serve stacks, or wrap
individually airtight and freeze up to 2 weeks.
Brownie-Mint Ice Cream Stacks
Follow directions for mocha brownie ice cream stacks (preceding), but omit
ground coffee and instead of coffee ice cream, use mint-chocolate chip. If desired,
use 1 1/2 pounds mint-flavor chocolate instead of chocolate chips.
Makes 12 ice cream stacks.
|Source: Sunset Magazine|
|Date: July 22, 2002|