Ice Cream in Chocolate Bowls
Servings: 6
  • 6 semi-sweet chocolate squares, melted
  • 2 [16-ounce / 500-mL each] containers vanilla ice cream
  • Chocolate sauce, to taste
  • Chopped nuts, to taste
  • Maraschino cherries, to taste
  • Line 6 cupcake cups with two [2] thicknesses paper or al foil liners.
  • Use a pastry brush to coat the outside and the bottom of each with melted chocolate following the shape of each cup.
  • Transfer coated paper cups into muffin tins.
  • Refrigerate until firm, for approximately 30 minutes.
  • Remove paper or al foil liners.
  • Fill each chocolate bowl with a scoop of vanilla ice cream.
  • Top each scoop with chocolate sauce.
  • Garnish with chopped nuts and maraschino cherries.
  • Serve immediately.