Chocolate Cookie Cups For Ice Cream
Makes 12-15 cookie cups
Servings: 12
Equipment
- cookie cup mould alternatively an upside down mini muffin tin
Ingredients
- 1/2 batch chocolate cookie dough - see my chocolate cookie dough post
- 150 g dark chocolate you won't need all of it but extra makes dipping easier
- 75 g chopped praline or chopped hazelnuts
- 2 tbsp dark chocolate grated
- 350 ml ice cream I used coffee Haagen Dazs
Instructions
- Preheat the oven to 180c / gas 4. Mould golf ball sized balls of cookie dough on the metal tin to form cups. Bake in the middle of the oven for around 14 minutes. (Your oven may differ so keep an eye out they don't burn).
- Remove the cooked cookie cups and allow to cool on the tin for a few minutes. Then transfer to a wire rack to cool completely.
- Next melt the chocolate. I like using a double boiler but you can use a microwave if you are careful to heat in short bursts of medium heat to avoid scorching. Allow the chocolate to cool but do not leave until solidifies again - it should still flow when stirred.
- Dip each chocolate cookie cup into the molten chocolate and then the chopped praline. Place on a sheet of baking parchment paper to let the chocolate set.
- To serve the dessert, remove the ice cream from the freezer 10-15 minutes before you need it. Place scoops of ice cream in each cookie cup and sprinkle with grated chocolate. Serve immediately.