Chocolate Seashells With White Coffee Ice Cream Pearls Recipes

AFFOGATO

Steps:

• Place 2 small scoops of ice cream (coffee, chocolate or vanilla) in a coffee cup, then pour in a shot of espresso or 3 tablespoons strong brewed coffee. Top with shaved dark chocolate and chopped hazelnuts.

CHOCOLATE SEA SHELLS

Steps:

• Prepare the scallop shells: Wrap each shell tightly in plastic wrap, making certain that the wrap is tight and smooth over the exterior (convex side) of the shell, securing excess wrap on the interior. Set aside.
• Combine white chocolate and 1/2 teaspoon shortening in a medium bowl. Melt mixture gently in a double boiler or a heat-proof bowl set over a pan of simmering water. Remove from heat; set aside.
• Combine the semisweet chocolate and the remaining 1/4 teaspoon shortening in a separate small bowl; melt as above.
• Drizzle 2 tablespoons melted semisweet chocolate into melted white chocolate. Swirl bowl to slightly combine chocolates and to create a swirled effect. Grasping the very edges of the shell, dip the smooth exterior side of the shell into the swirled chocolate. Lift shell out of the chocolate, and tilt to evenly distribute chocolate over surface. Place shell, chocolate side up, on a rimmed baking sheet in the freezer. Repeat with remaining shells and chocolate. Freeze for at least 2 hours.
• When shells are frozen, remove from the freezer. Carefully loosen the plastic wrap from edges of shell. Gently separate the shell from the chocolate. Slowly peel plastic wrap away from chocolate. Return chocolate shells to freezer, and store until ready to use, up to 1 day ahead.

WHITE CHOCOLATE AND COFFEE MOUSSE

Steps:

• Melt the chocolate in a double boiler and set aside. Beat the yolks with the 2 tablespoons of sugar with an electric mixer at high speed until light and fluffy. Stream in the melted chocolate at low speed.
• Dissolve the gelatin in the warmed liquor and stream slowly, along with the coffee, into the chocolate mixture at low speed. Transfer the mixture into a stainless steel bowl and refrigerate until needed.
• In another mixing bowl, whip the egg whites and the remaining 1/4 cup sugar to a stiff meringue with an electric mixer. In a separate bowl whip the heavy cream until firm. Fold the meringue into the chocolate mixture, then fold in the whipped cream. Refrigerate for at least 1 hour before serving.

CHOCOLATE AND COFFEE CREAM PIE

Steps:

• For the filling: Heat the cream in a medium saucepot over medium-low heat. When hot, whisk in the corn syrup, butter, coffee liqueur, vanilla and chocolate. Mix until all the ingredients are fully incorporated into the cream and the mixture is smooth and silky. Remove from the heat and pour into the prepared chocolate cookie crust. Place in the refrigerator until completely cooled and set, about 1 hour.
• For the topping: In a large chilled metal bowl, combine the cream, chocolate hazelnut spread, instant espresso, sugar and vanilla. Whip with a hand mixer until stiff peaks form.
• To assemble: Place the coffee whipped cream topping on top of the filling. Smooth out with a spatula so that all the filling is completely covered with the topping. Place in the refrigerator until ready to serve. When ready to serve, top with chocolate puffed rice, slice and serve.

WHITE-CHOCOLATE MAGIC SHELL

Steps:

• Combine chocolate and oil in a heatproof bowl set over (not in) a pot of barely simmering water. Gently stir just until melted and smooth. Remove from heat; let cool about 20 minutes. (It should thicken slightly but still be pourable; if too thick, return bowl to simmering water 10 to 15 seconds.)

OVERNIGHT DELIGHT WHITE COFFEE ICE CREAM

Steps:

• Place the bowl of ice cream maker in the freezer.
• Combine cream, sugar, and egg yolks in a saucepan; cook and stir over medium-low heat until mixture is heated through but not boiling, 10 to 15 minutes. Remove saucepan from heat and add coffee beans. Transfer cream mixture to a bowl and refrigerate, 8 hours to overnight.
• Strain coffee beans out of cream mixture. Stir milk, vanilla extract, and salt into cream mixture; transfer to bowl of ice cream maker.
• Process cream mixture in the ice cream maker according to manufacturer's instructions.