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Components
- One container of unsweetened natural yogurt (170 g, approximately 2/3 cup).
- Half a tea cup of condensed milk
- Half a tea cup of frozen raspberries (approximately 60 grams)
Mode of preparation
- Cover a sieve with a clean, fine cotton cloth and position it over a bowl (alternatively, you can use two disposable coffee filters cut in half). Put the yogurt inside and let it drain in the refrigerator for one hour, allowing it to become thick and creamy as the whey slowly drains out, yielding about 1/2 cup of creamy yogurt.
- Separate two silicone ice molds (this recipe makes 19 ice cream chocolates) — since the ice cream is creamy and melts quickly, using silicone molds is important to allow for easier removal and shaping.
- In a regular bowl, put the frozen raspberries and, if the berries are too large, crush them with a spoon. Add the strained yogurt and condensed milk, then stir thoroughly.
- Stuff 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 wish).
- Separate the ice cream cubes and place them into two small baking dishes, working with half at a time since the ice cream melts quickly. Freeze the ice cream for at least 15 minutes before coating it in 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 oil extracted from coconut
Ready state
- Line a standard baking sheet with 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 completely melted.
- Stir coconut oil into the melted chocolate while it is still hot—this is the secret to achieving a smooth 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 lightly 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 solidify the coating. Serve immediately afterward or keep it in an airtight container in the freezer for up to 3 months.
