This dessert was featured in last month’s issue, but it is so special and incredibly delicious, that we thought a step by step class on making this delectable dessert would be appropriate. We rated it as ‘involved’, but it actually is not very difficult, it just requires a few steps. Once you get the hang of making the chocolate cups, you might make these and keep them in your refrigerator or freezer for special occasions. The cups can then be filled with regular ice cream or pudding and topped with a variety of sweet sauces. This impressive dessert is sure to become one of your favorites, it certainly is one of ours!

Ingredients:

Chocolate cups:

• 1-1/4 cup gf semisweet chocolate, chopped (We use Scharffen Bergers)
• Eight 1/3 cup fluted foil cupcake liners (You can use the paper cupcake cups, but they are more difficult to remove without breaking the chocolate)

Champagne Ice Cream:

• 3/4 cup brut champagne
• 1/2 cup sugar
• 5 egg yolks
• 1-1/2 cups whipping cream

Chocolate Sauce:

• 6 Tablespoons brut champagne
• 1/2 cup gf semisweet chocolate, chopped
• 1 Tablespoon sugar
• 2 Tablespoons unsalted butter

Step 1. How to Paint and Make Chocolate Cups

Have ready the cupcake foils and the pastry brush.

Set the top of a double boiler over simmering water, the water should not touch the top pan. Add the chocolate, stirring constantly with a rubber spatula, until almost all the chocolate has melted. Remove from the heat and continue to stir until completely melted.
Dip the pastry brush into the pan of melted chocolate and carefully paint the inside bottom of a cupcake liner with chocolate. Paint all around the sides, stroking from the bottom out. Don’t worry if some of the area looks too thin, you will be painting two coats. You must work fairly quickly, as the heat in your hands will melt the chocolate. When all the liners have been painted, place them on a baking sheet and place in the freezer for at least 2 minutes or until the chocolate hardens.
Wash the pastry brush in hot water and dry well. Bring the pan of water back to a simmer and place the pan of remaining chocolate back on top of the simmering water just until the chocolate is thin and liquid again. Take the chocolate cups out of the refrigerator and paint again with another coat of chocolate. The cups should have a nice even coat of chocolate with no thin spots. Return them to the freezer for about 5 minutes.
Remove the cups from the freezer and carefully pinch one of the flutes on the outside top of the rim and pull away from the chocolate. Grab the flute and very carefully peel the foil away in a sideways motion. When the foil has been removed from the sides, peel away the bottom. Repeat for all cups. Place the cups in new liners and then put them back in the freezer until ready to use.

Step 2: How to Prepare Perfect Champagne Syrup

Add 1/2 cup of champagne and 1/2 cup sugar to a small saucepan and blend. Bring to a boil over medium-high heat, without stirring. Insert a candy thermometer into the syrup and continue to boil until it registers 236 degrees F.

Step 3: Preparing the Champagne Ice Cream

Meanwhile, place the egg yolks in a large bowl and beat on high speed with an electric portable or stand mixer until the mixture is light and lemon colored. When the syrup has reached 236 degrees F., add it, in a slow steady stream to the egg yolks, beating constantly until the mixture is thick and creamy, about 7-10 minutes. Gradually blend in the remaining 1/4 cup champagne. Place the bowl in the freezer and chill until mixture is thick but not stiff, about 30 minutes.

In a separate large chilled bowl, whip the cream until stiff. Fold the whipped cream into the champagne mixture with a rubber spatula, gently cutting the mixture through the center and then around the outsides of the bowl until all is blended. Cover the bowl with plastic wrap and freeze overnight.

How to Make Champagne Chocolate Sauce

Just before you are ready to serve, make the champagne chocolate sauce.

Add 6 Tablespoons of champagne, 1/2 cup chopped chocolate and 1 Tablespoon sugar to a small saucepan over low heat. Stir until chocolate is melted and the sugar has dissolved. Whisk in butter until completely melted and all is blended.

To Serve:

Remove the champagne ice cream from the freezer and spoon about 1/2 cup into a microwave safe bowl. Microwave for about 30 seconds, or until the ice cream melts. Spoon about 1-1/2 Tablespoons of melted ice cream on to the center of each dessert plate. Place a chocolate cup in the center of the melted ice cream. Carefully place a scoop or two of the frozen ice cream into each chocolate cup. Drizzle the chocolate sauce decoratively over the top of the ice cream and drizzle a few drops around the cup onto the melted ice cream. Serve immediately.