Two kinds of ice cream confectionery

Name: Two kinds of ice cream confectionery
Cook time: 1 h
Total time: 1 h
Yield: 50
Ingredients: 300 g Dark chocolate; 50 g Coconut oil; 50 g Butter; 1 TEASPOON Gingerbread spice; 100 ml + 1 1/2 tablespoons whipped cream; 9 soft cream toffees (approx. 12.5 g each); 7-10 Tbsp Disposable piping bag; 50 Heart-shaped praline capsules (approx. 10 ml each); 7-10 Tbsp candied oranges

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 50

300 g Dark chocolate
50 g Coconut oil
50 g Butter
1 TEASPOON Gingerbread spice
100 ml + 1 1/2 tablespoons whipped cream
9 soft cream toffees (approx. 12.5 g each)
7-10 Tbsp Disposable piping bag
50 Heart-shaped praline capsules (approx. 10 ml each)
7-10 Tbsp candied oranges

Directions

1
Roughly chop the chocolate. Coarsely chop coconut oil. Dice butter. Melt chocolate, coconut oil, butter, gingerbread spices and 100 ml whipped cream in a metal bowl over a warm water bath while stirring. Pour into a mixing bowl and chill for approx. 2 hours
2
Briefly whisk the mixture with the whisk of the hand mixer. Pour portion by portion into a piping bag. Fill 25 aluminium cups brimful with the mixture and smooth them down. Work quickly, as the mixture sets relatively quickly. Fill the remaining aluminium moulds with the mixture to approx. 2 mm below the rim. Cold setting
3
Finely chop toffees and melt with 1 1/2 tbsp. whipped cream over a warm water bath, stirring constantly. Pour into a piping bag. Pour the mixture into the not quite full moulds until they are filled to the brim
4
Chill for about 2 hours. Decorate the dark hearts with candied orange pieces. Keep well chilled
5
waiting time approx. 4 hours