Open faced cups of baklava are topped with slightly-spiced, super-chocolatey ice cream for a party-worthy dessert.
By Alisha Randell
Black Onyx Cocoa Ice Cream in Baklava Cups
Prep Time
Cook Time
Total Time
Open faced cups of baklava are topped with slightly-spiced, super-chocolatey ice cream for a party-worthy dessert.
Author: Alisha Randell
Recipe Type: Dessert
Serves: 8-10
Ingredients
For the ice cream
- 1½ cups half and half
- 1½ cups heavy cream
- 3 extra-large egg yolks
- 2 tablespoons black onyx cocoa
- 8 ounces quality dark chocolate of at least 60% cocoa
- ⅛ teaspoon almond extract
- ⅛ teaspoon cloves, ground
- ¼ teaspoon cinnamon, ground
- Ice cream machine
For the baklava syrup
- ½ cup raw sugar
- ¾ cup water
- For the baklava
- 6 sheets phyllo, defrosted
- ½ cup butter, melted
- 6 ounces almonds, ground
- ½ teaspoon cinnamon, ground
- ⅛ teaspoon cloves, ground
- syrup
- 8-10 mini ovenproof baking cups or mini muffin tins
Instructions
For the syrup
- Begin by preparing your syrup. Place water and sugar in a heavy sauce pan and bring
- to a boil. Reduce heat to medium and continue to simmer, stirring constantly until
- you have reached a syrup like consistency, about 5 minutes or so.
For the baklava cups
- Starting with the phyllo, brush each sheet with melted butter then tear or section
- into smaller pieces. Line the bottom and up the sides of each cup with your phyllo
- making sure each cup has 6 sheets deep.
- Place nuts in a small food processor and grind until semi-fine. Place nuts in
- a mixing bowl, add spices tossing to incorporate. Add syrup and mix
- until fully incorporated.
- Layer the inside of your phyllo prepared cups with the nut mixture. Bake
- in a pre-heated oven at 350 (F) for just a few minutes until golden.
For the ice cream
- Melt chocolate in a double boiler over low heat until melted.
- Whisk eggs almond extract and sugar, also heating in a double boiler continuing
- whisk until sugar has melted. Slowly add warm half and half, while continuing to whisk.
- to whisk. Then slowly add heavy cream doing the same. Now add melted chocolate
- and spices, continue to whisk until you achieve a custard consistency.
- Strain custard through a mesh sieve into a large bowl. Chill in refrigerator for
- at least 2 hours or so to overnight.
- Place fully chilled custard mixture into an ice cream machine per manufacturers instruction.
- Place a mini scoop of soft serve style ice cream over room temperature baklava cups.
How much sugar in the ice cream recipe?