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Components
- One container of unsweetened natural yogurt (170 g, approximately 2/3 cup).
- 1/2 cup of sweetened condensed milk
- 1 teaspoon of instant coffee
- 1 tablespoon of milk
Ready state
- 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 on the cloth and let it drain in the refrigerator for 1 hour, allowing it to become thick and creamy. During this time, it will slowly release whey and thicken, yielding about 1/2 cup of creamy yogurt.
- Divide the two silicone ice molds (this recipe makes 16 ice cream chocolates) — since ice cream is creamy and melts quickly, it is essential to use silicone molds for easier shaping.
- Pour the milk into a medium bowl and heat it in the microwave for 30 seconds. Stir the coffee into the milk, add the condensed milk, and blend thoroughly. Then, add the creamy yogurt and mix gently.
- Fill the smoke cavities with one tablespoon of cream 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 dishes—since the ice cream melts quickly, work with one half at a time. Freeze the ice cream for at least 15 minutes before coating it in chocolate, ensuring the cubes are firm enough.
PARA COBERTURA
Components
- 1 cup (tea) of 55% cocoa chocolate, either in drops or chopped, approximately 150 grams.
- Two 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 to achieving a smooth, glossy coating on the chocolates.
- To coat the candy: take out half of the candy from the freezer—since they melt quickly when exposed to heat, it’s best to coat them in batches. Dip one ice cream cube at a time into the chocolate, lift it with a fork, and gently tap the fork on the edge of the bowl to remove any excess. Place the coated candy onto a baking tray lined with aluminum foil and repeat with the remaining pieces.
- Place the baking pan containing the candy in the freezer for a minimum of 10 minutes to harden the coating. Serve immediately afterward or keep it in an airtight container in the freezer for up to 3 months.
