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Components
- One container of unsweetened natural yogurt (170 g, approximately 2/3 cup).
- Half a tea cup of condensed milk
Setup phase
- Place a fine, clean cotton cloth inside a sieve and set it over a bowl (alternatively, you can use two disposable coffee filters cut in half). Put the yogurt in the cloth and let it drain in the refrigerator for 1 hour, until it becomes thick and creamy. During this time, the whey will slowly drain out, leaving you with about 1/2 cup of creamy yogurt.
- Divide the two ice silicone molds (this recipe produces 15 ice cream chocolates) — since ice cream is creamy and melts quickly, using silicone molds makes them easier to shape.
- In a bowl, combine the drained yogurt with condensed milk. Spoon one tablespoon of the mixture into each smoke cavity and place in the freezer for a minimum of 6 hours (or prepare the day before if you prefer).
- Separate the ice cream cubes and place them into two small baking pans, as the ice cream melts quickly and should be handled in halves. Put the ice cream back in the freezer for a minimum of 15 minutes before coating with chocolate, ensuring the cubes are sufficiently solid.
PARA COBERTURA
Components
- Chocolate with 55% cocoa content in drops (or chopped, approximately 150 g)
- 2 tablespoons of coconut oil
Ready state
- Cover a standard baking sheet with parchment paper and aluminum foil. Put the chocolate in a medium-sized bowl and microwave it on medium power for 30 seconds, stirring after each interval, until it is fully melted.
- Combine coconut oil with the melted chocolate while it is still hot — this is the secret technique to achieve a smooth coating of chocolate.
- To coat the candy, take out half of it from the freezer—since it melts quickly when heated, it’s best to do this in batches. Dip one ice cream cube at a time into the chocolate, lift it with a fork, and lightly tap the edge of the bowl to remove any excess. Place the coated candy onto a baking sheet lined with aluminum foil and paper, then repeat with the remaining pieces.
- Place the baking pan containing the candy in the freezer for a minimum of 10 minutes to solidify the coating. Serve immediately afterward or keep it in an airtight container for up to 3 months in the freezer.
