dessert was featured in last months 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!
Fluted tin cupcake liners
Electric stand or portable mixer
Large chilled bowl
|Techniques & Tips You Will
Learn in this Class
How to paint and make chocolate cups
How to prepare perfect champagne syrup
Preparing the champagne ice cream
How to make champagne chocolate sauce
- 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
- 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
Have ready the cupcake foils and the pastry
|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.
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. Dont 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.
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
|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
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
|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.
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.