eggs, eggs and icecream...

Just wanted to wish you all a fantastic easter – here in Denmark the weather is like summer, so we are  spending all our time outside. Yesterday the children painted eggs, the tradition is to roll the down a hill afterwards – very fun...

For dessert yesterday I made these Easter icecream cupcakes. They are made with white chocolate, that I dyed yellow - homemade icecream inside – and yellow whipped cream and eggs on top.

 

Mocha Ice Cream Cupcakes

I found this recipe on dessert divas and had to try it. I changed it a bit because im not that happy about the coffee flavor in icecream, so instead I made icecream with marcipan and topped it with whipcream that i made pink with food colour. The circle around the muffin is made with chocolate sauce.
I used my silicone muffin cups, normal size. (then it is okay to eat two ;-)

Mocha Ice Cream Cupcakes
Makes 6 cupcakes Prep Time: 30 min (plus 1 hour for chilling)

One 12-count box sugar ice cream cones
4 tablespoons unsalted butter, melted
3/4 cup almonds, toasted and chopped
One 3-ounce bar semisweet chocolate, plus more for shavings
3 cups coffee ice cream, softened
1/2 cup chocolate-covered espresso beans, finely chopped
1/2 cup heavy cream
1 tablespoon confectioners' sugar

1. Using a food processor, grind the ice cream cones into fine crumbs. Transfer to a medium bowl and stir in the butter. Divide the crumb mixture among the cups of a 6-cup jumbo muffin pan and press about three-quarters of the way up the sides of each cup. Spoon 1 tablespoon almonds into each cup.

2. In a small, microwaveable bowl, melt 3 ounces chocolate at medium power in intervals, stirring occasionally. Top the almonds with the melted chocolate to cover. Freeze for 10 minutes.

3. Spoon about 2 tablespoons ice cream into each muffin cup. Sprinkle 1 tablespoon chopped espresso beans onto the ice cream and flatten with the back of a spoon. Add another 2 tablespoons ice cream and the remaining almonds and flatten again. Add the remaining ice cream and espresso beans, and flatten. Freeze for at least 1 hour.

4. Whip the cream and confectioners' sugar until soft peaks form.

5. Run a knife around the edges of the muffin cups to remove from the pan. Top the cakes with the whipped cream and chocolate shavings.

Recipe by: Silvana Nardone
From Every Day with Rachael Ray
September 2007