Magnum Chocolate Icecream Cups

 

Ingredients:

Whipping Cream  - 180 ml

Condensend Milk - 90 g

Cocoa Powder - 5/4 tbsp

Dark Chocolate - 75 g

Chocolate Shell:

Dark Chocolate - 75 g

Nuts- Roast and chop

Method:

• Using double boiler method melt the dark chocolate and set aside to cool.
• Once cool, add in condensed milk and cocoa powder and mix well.
• In other Chill bowl, add in cream and whip till stiff peaks.
• Now add in chocolate mix and fold gently.
• I poured this in mousse cups and freezed it for 30 mins.
• Now melt the chocolate for chocolate shell, using double boiler method.
• Let it cool.
• Poured this as as layer on top of mousse.
• Topped with toasted and chopped nuts.
• Drizzled the melted chocoate and refrigerate till you serve.
• Yields 6-8 cups.

Note:

• The same thing can be poured popsicle mould.
• Freeze overnight.
• Carefully demould the popsicles and dip in chocolate.
• Gently dap it and place it in a plate lined with butter paper.