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Components
- One container of unsweetened natural yogurt (170 g, approximately 2/3 cup)
- Half a tea cup of milk candy
Setup mode
- Place a fine, clean cotton cloth inside a sieve and set it over a bowl (alternatively, use two disposable coffee filters cut in half). Put the yogurt on the cloth and refrigerate for 1 hour to drain. During this time, the yogurt will slowly release whey and thicken, yielding about 1/2 cup of creamy yogurt.
- Divide into two silicone ice molds (this recipe makes 15 ice cream chocolates) — since ice cream is creamy and melts quickly, using silicone molds helps make them easier to shape.
- In a bowl, combine the drained yogurt with the milk candy. Spoon one tablespoon of the cream into each smoke cavity and place in the freezer for a minimum of 6 hours (alternatively, you can prepare it the day before).
- Separate the ice cream cubes and place them into two small baking dishes—since the ice cream melts quickly, work with half at a time. Put the ice cream back in the freezer for at least 15 minutes before coating with chocolate, ensuring the cubes are very firm.
Para cobertura
Components
- 1 cup (tea) of 55% cocoa chocolate 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 heat it in the microwave on medium power for 30 seconds, stirring after each interval, until it melts.
- Combine coconut oil with the still warm melted chocolate—this is the secret to achieving a smooth chocolate coating.
- To coat the candy, take half of it out of the freezer—since they melt 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 gently tap the edge of the bowl to remove any excess. Place the coated piece onto a baking sheet lined with aluminum foil and continue the process with the remaining pieces.
- Place the baking pan with 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.
