Mocha chocolate cupcakes with sour cream ice cream
Mokka-Schoko-Perfect
Ingredients · Servings 8-10 cupcakes
- 100 g sugar
- 2 TL Instant-Espressopulver
- 50g chopped milk chocolate
- 250 ml Stage
- 2 Owner
- 3 egg yolks
- 100 g dark chocolate couverture
- 50 g cocoa butter (or coconut oil as a substitute)
- 8-10 silicone muffin cups
- 300g frozen blueberries
- 200 g sour cream
- Juice of 1 lime
- 125 g icing sugar
- Piping bag with large star nozzle
- fresh blueberries
- Icing sugar
Method · 45 min
- Put the sugar and 100 ml of water into a small saucepan and bring to a rolling boil for about 3-4 minutes. Then remove the pan from the heat, stir in the espresso powder and the chopped chocolate, and let it melt.
- Whip the cream until stiff peaks form. In a bowl, whisk the eggs and egg yolks with an electric mixer at the highest speed for about 5–6 minutes until light and stiff peaks form. Gradually add the mocha-chocolate syrup. Gently fold in the whipped cream. Fill the muffin tins to the brim with the mixture and freeze for at least 4 hours.
- Meanwhile, combine frozen blueberries, sour cream, lime juice, and powdered sugar in a tall container and blend with an immersion blender until smooth. Transfer the resulting, still quite soft, ice cream to a bowl and let it chill in the freezer for another 30 minutes or so.
- Chop the chocolate and melt it together with the cocoa butter in a small bowl over a hot water bath. Press the frozen parfaits out of the molds and dip them about 2–3 cm deep into the melted chocolate. Then return them to the freezer.
- Transfer the blueberry sour cream ice cream to a piping bag fitted with a large star nozzle and pipe rosettes onto the frozen muffins. Garnish with fresh blueberries, if desired, and dust with powdered sugar before serving.
100 g
Instant-Espressopulver
50 g
250 ml
Scene
Owner
egg yolks
100 g
dark chocolate couverture
50 g
Silicone muffin molds
300 g
Frozen blueberries
200 g
125 g
Suit
For the mocha chocolate parfait
For the ice
Chop the chocolate and melt it together with the cocoa butter in a small bowl over a hot water bath. Press the frozen parfaits out of the molds and dip them about 2–3 cm deep into the melted chocolate.
Then put it back in the freezer.
Transfer the blueberry sour cream ice cream into a piping bag fitted with a large star nozzle and pipe it in a rosette pattern onto the frozen surfaces.
Pipe the muffins. Garnish with fresh blueberries as desired and dust with powdered sugar before serving.