Mocha Brownie Ice Cream Stacks

Mocha Brownie Ice Cream Stacks
You can never have too many American recipes, so give Mocha Brownie Ice Cream Stacks a try. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 12. One serving contains 651 calories, 8g of protein, and 42g of fat. It works best as a dessert, and is done in about 45 minutes. It will be a hit at your Summer event. Head to the store and pick up sugar, chocolate, flour, and a few other things to make it today.

Instructions

1
Butter and flour 12 muffin cups, each about 2 1/2 inches wide.
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ButterButter
All Purpose FlourAll Purpose Flour
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Muffin LinersMuffin Liners
2
In a 1- to 2-quart pan over medium-low heat, stir 1/4 cup butter and the unsweetened chocolate often until melted and smooth, 5 to 6 minutes.
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Unsweetened Baking ChocolateUnsweetened Baking Chocolate
ButterButter
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Frying PanFrying Pan
3
Remove from heat and stir in sugar, ground coffee, vanilla, and egg.
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Ground CoffeeGround Coffee
VanillaVanilla
SugarSugar
EggEgg
4
Add 1/2 cup flour and mix until smooth. Spoon batter equally into muffin cups (about 3 1/2 teaspoons per cup).
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All Purpose FlourAll Purpose Flour
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Muffin LinersMuffin Liners
5
Bake in a 350 regular or convection oven just until brownie edges spring back when lightly pressed, 6 to 8 minutes. Loosen brownies from pans with a knife and tip out onto a rack.
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OvenOven
KnifeKnife
6
Let cool completely, about 20 minutes.
7
Line unwashed muffin cups with 6-inch squares of plastic wrap, letting edges extend above cup rims. Return brownies to cups.
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WrapWrap
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Plastic WrapPlastic Wrap
Muffin LinersMuffin Liners
8
Scoop a 1/4-cup portion of ice cream onto each brownie. (If ice cream is too hard to scoop, warm--1 carton at a time, if using more than 1--in a microwave oven at half power (50%) just until slightly softened, checking every 10 seconds.) With the bottom of a glass, press ice cream in each cup down to form a firm, even layer. Wrap pans airtight and freeze until ice cream is firm, at least 3 hours.
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Ice CreamIce Cream
WrapWrap
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MicrowaveMicrowave
OvenOven
9
Lift brownie stacks in plastic from muffin cups; pull off plastic wrap and discard.
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WrapWrap
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Plastic WrapPlastic Wrap
Muffin LinersMuffin Liners
10
Place stacks slightly apart on a 12- by 15-inch baking sheet and put back in freezer.
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Baking SheetBaking Sheet
11
Pour 1 inch of water into the bottom of a double boiler or into a 3- to 4-quart pan; bring to a boil over high heat, then reduce heat to a simmer.
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WaterWater
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Double BoilerDouble Boiler
Frying PanFrying Pan
12
Combine chocolate chips and shortening in top of double boiler or a metal bowl or pan that fits snugly in pan with water; set over simmering water (bottom of bowl shouldn't touch water). Stir mixture occasionally just until chocolate is soft, 3 to 5 minutes.
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Chocolate ChipsChocolate Chips
ShorteningShortening
ChocolateChocolate
WaterWater
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Double BoilerDouble Boiler
BowlBowl
Frying PanFrying Pan
13
Remove from double boiler and stir until chocolate is melted and mixture is smooth. If hotter than 95 to 100, continue stirring often until cooled to this range. Replace simmering water in bottom of double boiler or in other pan with very hot tap water. Set chocolate mixture over hot water (top container should sit on, or just above, water), not over heat.
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ChocolateChocolate
WaterWater
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Double BoilerDouble Boiler
Frying PanFrying Pan
14
Working quickly with 2 forks, lower 1 brownie stack at a time into chocolate and turn to coat all sides. Lift stack out and return, flat side down, to chilled pan (don't move stack once it touches frozen pan, or chocolate will stick to pan and peel off ice cream; if this happens, patch with melted chocolate). Reserve extra chocolate mixture for other uses. Freeze stacks until ice cream is firm, at least 30 minutes.
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ChocolateChocolate
Ice CreamIce Cream
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Frying PanFrying Pan
15
Dab any ice cream drips off stacks with a paper towel.
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Ice CreamIce Cream
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Paper TowelsPaper Towels
16
Serve stacks, or wrap individually airtight and freeze up to 2 weeks.
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WrapWrap

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.
NV Solera Cream Sherry
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.
DifficultyExpert
Ready In45 m.
Servings12
Health Score5
CuisinesAmerican
Dish TypesSide Dish
OccasionsSummer
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