in Dessert Recipes, Italy

Mocha ice cream muffins

updated

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Ingredients for 6 servings:

  • 60 g biscuits (cantuccini)
  • 1 egg(s)
  • 30 g sugar
  • 1 tbsp vanilla sugar
  • 5 tbsp espresso, cold
  • 300 g whipped cream
  • some cocoa powder or chocolate curls for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Dessert or for warm summer days, to be prepared 1 day in advance

Place 6 paper baking cups in the muffin tin (use two each, depending on the thickness of the paper). Roughly chop the cookies and divide them between the cups. Whip the sugar, egg, vanilla sugar, and espresso until creamy. Whip 200g of cream until stiff peaks form and fold in. Divide evenly among the cups. Cover and freeze at least overnight. Whip 100g of cream until stiff peaks form, then decorate the cakes with it and sprinkle with cocoa or chocolate.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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