Black Onyx Cocoa Ice Cream in Baklava Cups
- Total Time: 3 hours 10 mins
- Yield: 8-10
Description
Open faced cups of baklava are topped with slightly-spiced, super-chocolatey ice cream for a party-worthy dessert.
Ingredients
For the ice cream
- 1 1/2 cups (360 ml) half and half
- 1 1/2 cups (360 ml) heavy cream
- 3 extra-large egg yolks
- 2 tbsp black onyx cocoa
- 8 oz (225 g) quality dark chocolate of at least 60% cocoa
- 1/8 tsp almond extract
- 1/8 tsp cloves, ground
- 1/4 tsp cinnamon, ground
- Ice cream machine
For the baklava syrup
- 1/2 cup (120 ml) raw sugar
- 3/4 cup (180 ml) water
- For the baklava
- 6 sheets phyllo, defrosted
- 1/2 cup (115 g) butter, melted
- 6 oz (170 g) almonds, ground
- 1/2 tsp cinnamon, ground
- 1/8 tsp cloves, ground
- syrup
- 8-10 mini ovenproof baking cups or mini muffin tins
Instructions
For the 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
For the baklava cups
- Brush each phyllo sheet with melted butter then tear or section into smaller pieces
- Line the bottom and up the sides of each cup with phyllo, ensuring 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 phyllo 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
- Whisk eggs, almond extract and sugar in a double boiler, continuing to whisk until sugar has melted
- Slowly add warm half and half while continuing to whisk
- Slowly add heavy cream doing the same
- Add melted chocolate, black onyx cocoa, and spices, continue to whisk until custard consistency achieved
- Strain custard through a mesh sieve into a large bowl
- Chill in refrigerator for at least 2 hours or overnight
- Place fully chilled custard into an ice cream machine per manufacturer’s instructions
- Place a mini scoop of soft serve style ice cream over room temperature baklava cups
- Prep Time: 3 hours
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 420
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Frequently Asked Questions
What is black onyx cocoa and can I substitute regular cocoa powder?
Black onyx cocoa is a heavily Dutch-processed cocoa with an intensely dark color and very low acidity — it’s what gives Oreo cookies their distinctive black color. I use 2 tbsp alongside 8 oz of quality dark chocolate (at least 60% cocoa) to make an exceptionally deep-flavored ice cream. Regular Dutch-process cocoa can be substituted, though the color will be a deep brown rather than near-black and the flavor will be slightly less intense.
Why does the ice cream custard need to chill for at least 2 hours before churning?
Strain the custard through a mesh sieve into a large bowl, then chill it in the refrigerator for at least 2 hours or up to overnight before placing it in the ice cream machine. Churning warm custard prevents proper freezing — the base must be fully cold so the machine can freeze it quickly and create a smooth, creamy texture rather than icy crystals.
How much sugar in the ice cream recipe?