Ice Cream Chocolate Cups
Ingredients
- 150g dark chocolate
- 150g white chocolate
- 4 tbsps Benna Hazelnut Crunch Artisan Gelato
- 4 tbsps Benna Coconut White Chocolate Artisan Gelato
Method
- Place dark chocolate in one bowl and white chocolate in another.
- Melt each gently over a double boiler or in the microwave
- Spoon about 1–2 teaspoons of melted chocolate into each silicone mold.
- Place molds in the freezer for 10 minutes
- Once shells are set, add a scoop of Hazelnut Crunch Ice Cream to the dark chocolate cups, and Coconut White Chocolate Ice Cream to the white chocolate cups.
- Pour melted chocolate over the ice cream to cover completely
- Tap molds lightly to remove air bubbles. Place cups in the freezer for at least 1–2 hours, or until fully firm
